Sustainable food from heritage cereals

Last changed: 23 February 2024

In a six-year project, old varieties of cereal are investigated by researchers from SLU, Kristianstad University and representatives from the industry.

The aim is to investigate how the old varieties can contribute to sustainable food production. In our part of the project, the focus is on the farmers' benefit from landraces of wheat and rye.

Contact: Göran Bergkvist

Project website

Funder: Formas

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