A business reporter.
After her mother was diagnosed with pre-diabetes in 2020, the Chicago-based chemical engineer set out to improve everyone's health.
The leading drivers of chronic illnesses include diabetes and heart disease.
She says that flour is part of our culture.
I wanted to help people live long and healthy lives.
She co- founded a food company. An alternative to wheat flour can be made using the root network of mushrooms.
The neutral taste of mycelium is not the only thing it has.
Producing mycelium requires a lot of water and sugars.
Waste sugar water is used to address this problem.
"Our goal is to scale our technology so that we can achieve price parity, which is why we use upcycled sugar water," she said. Upcycling can make a difference to the cost of production by up to half.
After a year of disruptions to the grain market, affordable alternatives to wheat are gaining attention.
We depend on the wheat harvests that flow from the region.
Russia and Ukraine account for a third of the world's wheat supply. That flow of food has been disrupted by the war. The price of wheat was 25% higher in July this year.
The global hunger crisis has been caused by record high food prices.
The number of people in need of food assistance has more than doubled in just two years, according to the World Food Programme.
Climate change is starting to be seen. Crops are being affected by the weather.
According to a report from Chatham House, staple crop yields could decline by nearly a third if global emissions are not reduced.
By the end of the century, Harvard University scientists say, 60 percent of the world's wheat production will be under threat.
Shailaja Fennell is a founding member of the Forgotten Crops Society.
The cost of food to the environment is a big concern.
Prof Fennell believes that monoculture farming is not sustainable.
Crops are more vulnerable to climate shocks. A more diversified agriculture is the way to go.
China and Egypt are increasing domestic wheat production in order to combat food scarcity. The wheat is being planted in Egypt.
Prof Fennell suggests we look at other cereals instead of trying to grow more wheat.
She says that there is a group of cereals called millets that are more hardy, use less water, and are free of the wheat allergy.
The pasta industry would be interested in the benefits of such alternatives.
Millions of people around the world eat pasta every day. It's easy to store when dried and prepared.
The amount of pasta produced doubled in the last 20 years.
About 20% of all calories consumed by humans are provided by Durum wheat, which is the main ingredient in pasta. Two-thirds of our daily calories come from just three crops.
Extreme strain on our planet's resources is predicted to be caused by the rise of the global population.
Maybe it's time to explore our options since there are over 50,000 plant species.
Italian classical music plays in the background while friends and lovers eat pasta in London's Covent Garden. This is a different kind of Italian restaurant, and it sells more than just pasta.
The first restaurant byAlberto Cartasegna was in Milan. He wanted to make a positive impact on the planet.
Five years later, Miscusi now has 15 restaurants in Italy and two in the UK, and has launched its "M7 pasta", a blend of four grains and three legume, to promote biodiversity.
"Conventional farming methods like monocropping kill diversity," says Mr. Cartasegna.
Our pasta is made from seven different types of grains, giving it a unique flavour. Thanks to the three legumes, it's rich in plant-basedproteins. The cereals are all organic and have good nutrition.
We need to change the global diet to save ourselves.
Gail Becker is a mother of two.
She was frustrated when she couldn't find healthy alternatives for her two sons who suffer from coeliac disease.
Ms Becker tried to find options that were free of fat, sugar, salt and calories. I found recipes for cauliflower pizza.
My creation tasted fine, but it looked awful, my kitchen was a disaster and I had spent 90 minutes making a pizza crust. I realized I was not the only one. I left my job and created cauliflower power.
The frozen cauliflower pastas are offered by Caulipower. It can be found in more than 25,000 stores.
Ms Becker says consumers want nutrition. They should not have to choose between taste and health.
In Chicago, mycelium is being cultivated and turned into affordable, carbon neutral pasta.
A new staple crop is being created. It can be grown almost anywhere in the world, giving countries increased food sovereignty, and using circular technology for a more resilient food system.
It's better for the planet because our pasta is better for you.
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