The world is facing a global food crisis like none other, with food prices at historic highs, supply chains disrupted by war and disease, and climate change threatening harvests in virtually all geographies. Global food insecurity is rising so rapidly that hunger pushes one child per minute into severe malnutrition and in 2021, up to 828 million people were affected by hunger.

Sixty percent of global calories come from the big 3 grains (wheat, maize and rice) in refined form. The processing of these grains reduces their volume by 20 to 30 percent and removes even more of their nutritional value. Diets dominated by these refined grains, sugar and ultra-processed foods have become the leading cause of preventable death in the world, linked to rising rates of obesity, diabetes, heart disease, stroke, and some types of cancer. In nearly every country, these unhealthy foods are ubiquitous and cheap.

A simple shift from refined grains to fortified whole grains would not only produce more nutritious food for billions of people – without increasing production costs – but also help towards the reduction of malnutrition and hunger. This shift would save many cash-strapped governments billions of dollars in food import costs and agricultural subsidies. without requiring a single additional acre of farmland or one more ounce of fertilizer.

Concerns have been raised about the shelf life of whole grain products, their costs as well as consumer acceptance. Advances in food processing technology make it possible for many whole grain foods to have a shelf life of six months and longer and it has been demonstrated that the production of whole grain in bulk costs less than that of refined grain. But despite these obvious benefits, food production remains centered on refined grains.

Consumer preferences are changing with increased acceptance of whole grain foods across different demographics. In Rwanda, there has been an increased adoption of whole grain in school meals. In trials undertaken in 18 public schools where 13,700 children were served whole grains in the daily corn meal served for lunch, many children reported that it made them feel fuller and more energetic. Over 90 percent of children in grade six preferred the whole grain meal when they were sensitized about its benefits. In Denmark, consumer education, including through packaging logo, increased consumption of whole grains by 75 percent between 2007 and 2014.

With the world facing an escalating food and hunger crisis, action needs to be taken that would save lives and begin to steer food systems toward healthier outcomes. Today a lot more is known about the nutritional value of whole grains and the ramifications of refinement.

Three key actions could support the transition from refined to whole grains within a relatively short time: