QAI’s Certified Transitional program, created in partnership with the Kashi Transitional Farming Initiative, sets benchmarks for each of the three years of transition as a farm moves from conventional farming practices to organic, and allows farmers to earn a premium on their crops during this...
In a welcome testament to good karma, evidence is piling up that healthier food, like whole grains, can also reap healthier profits for restaurants, schools and other foodservice establishments.
Eat whole grains simply for the flavor – for the range of interesting tastes, textures and colors they bring to the plate. Health is just a bonus, not the main attraction.
