When explaining the characteristics that make whole grains a sustainable choice when compared with other foods, we often talk about the reduced water requirements of grain crops and the fact that many grains, especially ancient grains like millet and teff, are more tolerant of extreme weather conditions. But whole grains also offer an advantage over their refined grain counterparts when it comes to reducing waste. By using the WHOLE grain, rather than discarding the nutritious bran and germ, more of the crop ends up on the table, rather than in the landfill.
