Organic agriculture and climate change – update after 15 years: New review

A new scientific review on organic agriculture and climate change has been published in Renewable Agriculture and Food Systems. This review is an update to a previous scientific review published in the year 2010. The authors of this newly published review (2026) confirm that,

“Today’s scientific evidence confirms that the principles of organic agriculture can facilitate a transition to climate-neutral food systems. Compliance with only mandatory requirements of organic certification is not sufficient for climate neutrality but can significantly offset agricultural emissions by avoiding mineral fertilizers and increasing soil carbon sequestration.”

Most relevant to achieving climate neutrality of the food system is a shift toward more plant-based diets. “Although behavioral change is more challenging to achieve, the principles of organic agriculture can positively trigger a climate-sensitive mind-shift of consumption and production patterns. Organic farming methods can also significantly contribute to climate adaptation in terms of better resilience under climatic variability and stress conditions. The all-encompassing systemic approach of organic agriculture indicates a viable path to food system resilience to climate change.” (Mueller-Lindenlauf and El-Hage, 2026)

Contribution of organic agriculture to climate-neutral farming

Emission reduction targets

“Global greenhouse gas (GHG) emissions are usually expressed in carbon dioxide (CO2)-equivalents. But today, we know that in terms of emission reduction pathways, CO2 equivalents (particularly GWP 100, that is, the global warming potential for a 100-year period) do not adequately capture the decay of the three most important GHGs: carbon dioxide (CO2), nitrous oxide (N2O), and methane (CH4). The perturbation lifetime of methane is estimated at 11.8 ± 1.8 years and the perturbation lifetime of N2O at 109 ± 10 years (Forster et al. Reference Forster, Storelvmo, Armour, Collins, Dufresne, Frame, Lunt, Mauritsen, Palmer, Watanabe, Wild, Zhang, Masson-Delmotte, Zhai, Pirani, Connors, Péan, Berger, Caud, Chen, Goldfarb, Gomis, Huang, Leitzell, Lonnoy, Matthews, Maycock, Waterfield, Yelekçi, Yu and Zhou2021, p. 1012), while CO2 is very stable and hardly decays but can be removed from the atmosphere (e.g., by photosynthesis).”

“To achieve climate neutrality, CH4 and N2O emissions must therefore be reduced to the extent that annual emissions do not exceed their annual decay rate. IPCC/AR6 indicates that anthropogenic CO2 emissions must reach net zero by 2070 to limit global warming to 2°C, while global methane emissions must be limited only to about 50 percent of the 2015 emissions (IPCC, Reference Lee and Romero2023, p. 22). The IPCC special report ‘Global warming of 1.5°C’ states that all N2O emissions should be reduced by about 25 percent until 2050, compared to 2020 levels (IPCC, 2018, p. 13), though most recent information indicates that such emissions should be cut by over 40 percent to remain below the 1.5oC pathway (UNEP and FAO, 2024).”

“The differentiation in emission reduction targets for CH4 and N2O was not considered in our 2010 paper, though agriculture is responsible for 53 percent of CH4 and 78 percent of N2O emissions (FAO, 2021). Despite a large increase in efforts for reducing GHG emissions, there are only slight changes in the annual GHG emissions from agrifood systems since 2010 (FAO, 2024). Compared to the year 2000, emissions from land use change decreased by 30 percent, while pre- and post-production grew by 52 percent due to activities along the supply chain (FAO, 2024). Thus, activities beyond the farm gate must also be considered.” (Mueller-Lindenlauf and El-Hage, 2026)

Direct effects of a shift to organic agriculture

Fossil CO 2

“Organic standards do not prohibit the use of fossil fuels. Fossil fuels are not ‘synthetic’ and were not considered harmful by the founders of organic farming of the 20th century. We did not mention this obvious fact in 2010, but the current perspectives focus on phasing-out fossil fuels. CO2 emissions from fossil fuels depend on both the energy demand and the energy mix. A review evaluating around 50 individual studies on the energy requirements of conventional and organic farms confirmed our finding that organic systems have a lower energy demand, namely because higher energy demands for tillage and mechanical weed control are offset by a lower energy demand due to the avoidance of mineral fertilizers (Smith, Williams and Peace, Reference Smith, Williams and Pearce2013); the synthetic N fertilizer supply chain is responsible for 2.1% of global GHG emissions (Menegat, Ledo and Tirado, Reference Menegat, Ledo and Tirado2022). Overall, organic farms perform better than conventional for nearly all crops when energy use is expressed per production area, but results are variable per unit of product, due to lower yields in developed countries (Smith, Williams and Pearce, Reference Smith, Williams and Pearce2013).”

“A climate-neutral agriculture requires the transition from fossil to renewable energy sources, but this transition might increase energy costs and reduce total energy availability. Organic farming supports the transition by foregoing mineral fertilizers and other external inputs, by harnessing ecosystem services, and by recommending the use of renewable energy sources for greenhouses (e.g., IFOAM, 2014).”

“Renewable energy policies (REN, 2024) favor the integration onto farms of solar panels for electricity generation and of biomass digesters to convert organic waste into biofuel. However, the energy transition in agriculture—and of agrivoltaics in particular—entails trade-offs and synergies regarding land and resource use (Goldberg, Reference Goldberg2023), as farmers often prefer guaranteed income from land lease for solar energy to volatile cultivations. We could not find scientific evidence regarding fossil fuel substitution with renewable energy by organic farms, as compared to their conventional counterparts. Further research is needed to assess to what extent the higher awareness of organic farmers for a healthy environment promotes the energy transition.” (Mueller-Lindenlauf and El-Hage, 2026)

Land use change and biomass carbon stocks

“Land use change leading to biomass carbon stock changes accounts for 11 percent of the global GHG emissions (IPCC, 2023, p. 7). Most relevant sources are drained organic soils, deforestation, and forest fires (FAOTSTAT, 2025), with slowing deforestation rates (FAO, 2025) and increased forest fires (Global Forest Watch, 2025). Between 2001 and 2024, forest fires are emerging as top drivers of global forest loss (29%), namely due to more extreme heat and drought that compound human-degraded landscapes (WRI, 2024). Organic standards still do not contain any legally binding regulations for the management of drained soils, and only some of them regulate biomass burning (e.g., Pacific Community, 2008). In this respect, organic farms are subject only to the same national laws as conventional farms. Organic rules have not significantly changed since 2010, although we mentioned that a further development of organic standards is needed to explicitly ban organic farming on previously deforested areas. Unfortunately, this did not happen, as was also criticized by Tayleur and Phalan (Reference Tayleur and Phalan2016) in a response to Reganold and Wachter (Reference Reganold and Wachter2016).”

“Climate change is expected to reduce average agricultural yields in many regions, particularly in lower latitudes (Rezaei et al., Reference Rezaei, Webber, Asseng, Boote, Durand, Ewert, Martre and MacCarthy2023), leading to a narrowing of the yield gap between organic and conventional systems, currently estimated between 8 and 25 percent lower in organic systems (Muller et al., Reference Muller, Schader, El-Hage Scialabba, Brüggemann, Isensee, Erb, Smith, Klocke, Leiber, Stolze and Niggli2017). For tropical and sub-tropical cropping systems, Te Pas & Rees (Reference Te Pas and Rees2014) found 26 percent higher organic yields and 53 percent higher soil organic carbon stocks (SOC) in organic systems, with least developed countries receiving least precipitations profiting most. A review of 74 studies showed that organic farming increases SOC in top soils, with an average sequestration rate of 0.45 Mg C/ha/y above conventional sequestration rates (all studies) and 0.1 Mg C/ha/y for the highest quality studies (Gattinger et al., Reference Gattinger, Muller, Haeni, Skinner, Fliessbach, Buchmann, Mäder, Stolze, Smith, Scialabba and Niggli2012). If we extrapolate these numbers for global croplands, it would sum up to 9–44 percent of the agricultural sector emissions. A more recent meta-analysis found that organic best practices, in sum, improve SOC by 18 percent on average (Crystal-Ornelas, Thapa and Tully, Reference Crystal-Ornelas, Thapa and Tully2021). These results confirm our assessment in 2010.” (Mueller-Lindenlauf and El-Hage, 2026)

“Incorporating forages and ruminants into regeneratively managed cropping systems is reported to elevate SOC and improve soil ecological functions (Teague and Kreuter, Reference Teague and Kreuter2020). Land restoration that reverses desertification through holistic planned grazing—currently applied over some 29 million hectares in 30 countries (Savory Institute, 2024)—offers great opportunities to augment land allocation to organic-like practices that increase soil carbon sequestration and protect from desertification and megafires.

Considering that organic carbon stocks are not permanent, a shift in management practices (e.g., tillage) or natural leakage effects (e.g., drainage) can reverse sequestration and re-emit stored carbon. Thus, the difficulty to guarantee permanence of SOC sequestration makes it challenging to include soil carbon sequestration in a climate change mitigation strategy or certification system (Paul et al., Reference Paul, Bartkowski, Dönmez, Don, Mayer, Steffens, Weigl, Wiesmeier, Wolf and Helming2023).” (Mueller-Lindenlauf and El-Hage, 2026)

Methane emissions

“Recent publications confirm higher methane emissions for organic paddy rice fields, mostly because of organic fertilization (Arunrat et al., Reference Arunrat, Sereenonchai, Chaowiwat, Wang and Hatano2022; Hu et al., Reference Hu, Wade, Shen, Zhong, Qiu and Lin2024). These findings do not consider the emission reduction options we discussed in our paper 2010, especially optimized drainage.”

“A controversial methane source in agriculture is animal husbandry, as methane is emitted via enteric fermentation in ruminants and manure management (slurry systems). Manure composting is often used in organic farming, and particularly biodynamic agriculture (Biodynamic Federation, 2024), thereby reducing emissions from manure management. As in 2010, we assume pasturing in organic farms significantly lowers methane emissions from manure because it lowers the share of anaerobic liquid manure. Slurry fermentation in biogas plants could further lower manure-based emissions close to zero, but this is not mandatory for organic farms.”

“Organic livestock management in extensive and grassland-based systems is reported to negatively affect climate change. To take advantage of grasslands, organic expansion may lead to a shift from monogastric to ruminants; scholars calculated that this would lead to potentially higher CH4 emissions (Barbieri et al., Reference Barbieri, Pellerin, Seufert, Smith, Ramankutty and Nesme2021; Smith et al., Reference Smith, Jones, Kirk, Pearce and Williams2018). Albeit methane emissions per unit of produce (e.g., CH4 per kg of organic milk) are higher in organic systems, the total GHG emissions are generally lower due to soil carbon sequestration and lower energy demand (mostly because of differences in feeding an fertilization) (Frank, Schmid and Hülsbergen, Reference Frank, Schmid and Hülsbergen2019; Lambotte et al., Reference Lambotte, De Cara, Brocas and Bellassen2023), while delivering a range of other benefits, such as utilizing grasslands that cannot be otherwise used for food production, thus sparing on concentrate feed and related arable land use.”

Nitrous oxide emissions

“Recent research confirms our findings from 2010, namely that N2O emissions per unit area are lower in organic agriculture. Skinner et al. (Reference Skinner, Gattinger, Muller, Mäder, Flieβbach, Stolze, Ruser and Niggli2014) found about 14 percent lower-area-scaled N2O fluxes from organically managed soils (but higher-yield-scaled emissions). Organic systems are mostly low external-input systems compared to conventional systems, leading to lower yields but higher nitrogen use efficiency (Kubota et al., Reference Kubota, Iqbal, Quideau, Dyck and Spaner2018). Barbieri et al. (Reference Barbieri, Pellerin, Seufert, Smith, Ramankutty and Nesme2021) showed a shift to organic agriculture would drastically limit nitrogen fluxes and hence N2O emission potential, because of not using mineral nitrogen fertilizers and because of a 20 percent reduction in livestock populations.” (Mueller-Lindenlauf and El-Hage, 2026)

Organic agriculture as an adaptation strategy

Short overview on climate change impacts

“Climate change will increase abiotic stress for agricultural crops and animals by increasing heat waves, droughts, heavy precipitation, and floods as well as tropical cyclones (IPCC, 2023). Cereal losses by droughts and heat waves already increased and are most likely to further increase, as will losses due to floods (Anderson, Bayer and Edwards, Reference Anderson, Bayer and Edwards2020). Climate change will further increase the variability in crop yields (Verma et al., Reference Verma, Song, Kumari, Jagadesh, Singh, Bhatt, Singh, Seth and Li2025), as well as crop and animal susceptibility to new pests and diseases (Anderson, Bayer and Edwards, Reference Anderson, Bayer and Edwards2020).” (Mueller-Lindenlauf and El-Hage, 2026)

Soil fertility and yields

“Compared to conventional agriculture, yields are considered lower in organic systems (Badgley et al., Reference Badgley, Moghtader, Quintero, Zakem, Chappell, Avilés-Vázquez, Samulon and Perfecto2007; Seufert, Ramankutty and Foley, Reference Seufert, Ramankutty and Foley2012; De Ponti, Rijk and Van Ittersum, Reference De Ponti, Rijk and Van Ittersum2012; Ponisio et al., Reference Ponisio, M’Gonigle, Mace, Palomino, De Valpine and Kremen2015). But in the context of climate change and resource scarcity, the yield gap issue between organic and conventional agriculture becomes less relevant (Wilbois & Schmidt, Reference Wilbois and Schmidt2019). Considering the need to adapt agriculture to produce within the planetary boundaries, namely in terms of nitrogen emissions, future restrictions on nitrogen fertilizers, coupled with water scarcity, largely favor the relative performance of organic production systems (Barbieri et al. Reference Barbieri, Pellerin, Seufert, Smith, Ramankutty and Nesme2021). In tropical and sub-tropical cropping systems, regions receiving least precipitations profit most from organic farming, due to increased soil organic matter and thus, improved resilience to droughts (Te Pas & Rees, Reference Te Pas and Rees2014). Other authors confirmed that organic farming systems increase yield stability on tropical degraded soils (Kiboi et al., Reference Kiboi, Bautze, Matheri, Riar and Fliessbach2025). In particular, biodynamic farming that actively builds humus, especially in its supramolecular form, is essential for physical stability, chemical fertility, and biological activity in the soil (Piccolo and Drosos, Reference Piccolo and Drosos2025).” (Mueller-Lindenlauf and El-Hage, 2026)

Diversification and maintenance of multifunctional landscapes

“Organic farms require a broader crop rotation, including legumes for nitrogen fixation and more non-legume crops to balance nutrient use and control pest risks. Recent studies showed that crop-rotation diversification increases agricultural resilience under heat and drought stress (Bowles et al., Reference Bowles, Mooshammer, Socolar, Calderón, Cavigelli, Culman, Deen, Drury, Garcia, Garcia, Gaudin, Harkcom, Lehman, Osborne, Robertson, Salerno, Schmer, Strock and Grandy2020; Degani et al., Reference Degani, Leigh, Barber, Jones, Lukac, Sutton and Potts2019; Shah et al., Reference Shah, Modi, Pandey, Subedi, Aryal, Pandey and Shrestha2021). The integration of landscape elements as trees is confirmed as an effective climate adaptation strategy (Scherr, Shames and Friedman, Reference Scherr, Shames and Friedman2012; Lasco et al., Reference Lasco, Delfino, Catacutan, Simelton and Wilson2014).”

“A review on agroecology practices such as diversification, organic nutrients, and legume cultivation—all common methods for organic farmers—showed that the integration of these practices into smallholder systems positively affected climate change adaptation and increased yields (Dittmer et al., Reference Dittmer, Rose, Snapp, Kebede, Brickman, Shelton, Egler, Stier and Wollenberg2023). Ecological infrastructures are required by biodynamic standards for at least 10 percent of a farm’s total area (Biodynamic Federation, 2024) but are less explicit in organic standards. These models inspired the EU commitments for 2030 which include, among others, to bring at least 25 percent of agricultural land under organic management, and to dedicate at least 10 percent of agricultural area to high-diversity landscape features to fulfil climate and environmental objectives (European Union, 2020).” (Mueller-Lindenlauf and El-Hage, 2026)

Selection of crops and animal genetics

“Organic agriculture prefers seeds and breeds adapted to local conditions and thus, with signatures for adaptation to climate change (Hoffmann, Reference Hoffmann2013; Hellin, Bellon and Hearne, Reference Hellin, Bellon and Hearne2014; Lopes et al., Reference Lopes, El-Basyoni, Baenziger, Singh, Royo, Ozbek, Aktas, Ozer, Ozdemir, Manickavelu, Ban and Vikram2015). Adapted livestock breeds are resilient to local conditions as they have evolved robustness, disease resistance, and ability to thrive on local forage. This animal self-sufficiency and reduced reliance on external inputs is exploited by organic producers.

In recent years, crop breeding programs using genetically diverse, evolving population mixtures have emerged as a decentralized and efficient way to ensure continuous natural adaptation of crops to climate change. These ‘evolutionary mixtures’ outperform by far gene editing and any other biotechnologies through on-farm evolution, participatory selection, adaptation to specific agroecological conditions, and resilience to climate change at relatively minimal costs (Ceccarelli and Grando, Reference Ceccarelli and Grando2020).” (Mueller-Lindenlauf and El-Hage, 2026)

Integrated crop-livestock systems

“Although organic agriculture aims to close, to the extent possible, the farm nutrient cycle by integrating crop production and animal husbandry, many commercial organic farms still segregate crops and animals due to management complexity. However, biodynamic agriculture standards mandate animals on farms (Biodynamic Federation, 2024). Research shows that integrated plant–animal systems increase climate change adaptation, while providing a buffer against unpredictable climate events (Delandmeter et al., Reference Delandmeter, De Faccio Carvalho, Bremm, Dos Santos Cargnelutti, Bindelle and Dumont2024).” (Mueller-Lindenlauf and El-Hage, 2026)

Effects of organic lifestyles on climate change adaptation and mitigation

Dietary shifts

“Policies increasingly aim to reduce ruminant-related emissions and animal protein demand (OECD and FAO, 2019). The frequently cited ‘planetary health diet’ study proved a shift to a more plant-based human diet in combination with food waste reduction and improved production practices is needed to feed the 2050 world population healthy and within the planetary boundaries (Willet et al., Reference Willett, Rockström, Loken, Springmann, Lang, Vermeulen, Garnett, Tilman, DeClerck, Wood, Jonell, Clark, Gordon, Fanzo, Hawkes, Zurayk, Rivera, De Vries and Majele Sibanda2019). Schader et al. (Reference Schader, Muller, Scialabba, Hecht, Isensee, Erb, Smith, Makkar, Klocke, Leiber, Schwegler, Stolze and Niggli2015) estimated that animal production that avoids using food-competing feedstuffs—with ruminants fed on grasslands and monogastrics fed on recycled biomass and by-products—can globally reduce GHG by 18 percent and arable land occupation by 26 percent, while providing enough calories and proteins for the 2050 population. However, such a scenario entails global dietary changes that reduce animal food consumption from 38 to 11 percent of animal protein in the total energy supply, which remains slightly above the minimum level of 10 percent recommended for healthy diets.”

“For such a sustainable food supply scenario to be also organic (as organic fetch lower yields), the reduction of food-competing feedstuff must be complemented by 50 percent reduction of food loss and waste (Muller et al., Reference Muller, Schader, El-Hage Scialabba, Brüggemann, Isensee, Erb, Smith, Klocke, Leiber, Stolze and Niggli2017). Further studies showed that a shift to organic agriculture lowers emissions when combined with more plant-based human diets and food waste reduction (Ahrens, Land and Krumdieck, Reference Ahrens, Land and Krumdieck2022; Basnet et al., Reference Basnet, Wood, Röös, Jansson, Fetzer and Gordon2023). Consumer awareness about the health, animal welfare, and global environmental impacts of meat and milk consumption is currently slowing demand for these products (El-Hage Scialabba, Reference El-Hage Sciaballa2022), with organic lifestyle contributing to this trend in European countries (Treu et al., Reference Treu, Nordborg, Cederberg, Heuer, Claupein, Hoffmann and Berndes2017; Baudry et al., Reference Baudry, Allès, Péneau, Touvier, Méjean, Hercberg, Galan, Lairon and Kesse-Guyot2017).” (Mueller-Lindenlauf and El-Hage, 2026)

Mindsets, awareness, and cooperation

“Different worldviews, values, and perceptions influence behavioral changes in agricultural transformation processes (Gosnell, Gill and Voyer, Reference Gosnell, Gill and Voyer2019). Even though organic standards often lack explicit GHG guidance, the principles of organic agriculture as expressed by IFOAM (IFOAM, 2014) positively trigger climate-sensitive mind shifts. For example, the Pacific Organic Learning Fam Network, launched in 2020, actively promotes climate adaptation. Most organic farmers are organized in associations or cooperatives (e.g., Lee, 2021; BÖLW, 2025) and case studies from different world regions confirm the importance of cooperatives for providing professional networks, training, and extension services on ecological transition and climate change adaptation (Asai and Langer, Reference Asai and Langer2014; Jacobi et al., Reference Jacobi, Schneider, Bottazzi, Pillco, Calizaya and Rist2015; Bianco et al., Reference Bianco, Arfa, Ghali, Turpin and Daniel2019; Fachrista, Reference Fachrista2019; Wei, Kong and Wang, Reference Wei, Kong and Wang2022). More research is needed to further analyze the impact of the organic community in this transition.”

“Organic consumers have pioneered local supply chains that reduce GHG emissions from long-distance transport, packaging, processing, and food waste. Several box scheme models exist worldwide, and different forms of Community-Supported Agriculture (CSA) are being established, with over 13,000 farms in the USA (USDA, 2017) and 1 million consumers involved in Europe (Urgenci, 2016). A recent review confirms lower GHG emissions in CSA farms compared to reference systems (Egli, Rüschhoff and Priess, Reference Egly, Rüschhoff and Priess2023).” (Mueller-Lindenlauf and El-Hage, 2026)

Conclusions

“Today’s scientific evidence shows that the principles of organic agriculture could significantly contribute to a transition to climate neutral food systems. This does not apply to many certified organic lands which limit practices to mandatory requirements. However, even the latter significantly offsets agricultural emissions by avoiding mineral fertilizers and increasing soil carbon sequestration.”

“Organic farming methods can also significantly contribute to climate adaptation in terms of better resilience under climatic variability and stress conditions. Most relevant to achieve climate neutrality of the food system is a shift toward more plant-based diets and reduced food wastage. Although behavioral change is more challenging to achieve, the principles of organic agriculture can positively trigger a climate-sensitive mind-shift of consumption and production patterns. The all-encompassing systemic approach of organic agriculture indicates a viable path to food system resilience to climate change.” (Mueller-Lindenlauf and El-Hage, 2026)

Reference

Mueller-Lindenlauf M, El-Hage N. Organic agriculture and climate change—update after 15 years. Renewable Agriculture and Food Systems. 2026; 41:e13, 1–7.  https://doi.org/10.1017/S1742170526100301

Stop Food Waste Day: April 29, 2026!

Stop Food Waste Day is the largest single day of action in the fight against global food waste. Join us on Wednesday, 29 April 2026.

As we mark our 10th Stop Food Waste Day in 2026, we celebrate our progress and reaffirm our commitment to reducing food waste across all areas of our business, with Stop Food Waste Day continuing to serve as a powerful catalyst for change.

Stop Food Waste Day is a global awareness day dedicated to reducing food waste.

Started in 2017 by Compass Group USA, Stop Food Waste Day is now recognized globally in every corner of the world as we unite to educate, inspire, and ignite change. Our mission is to ignite change regarding the global food waste problem. We do this by drawing attention to the issues, at the same time educating through engaging with society at all levels and sharing practical, creative, and impactful ways we can all change our behavior to reduce food waste.

Since starting out, millions of people have taken the pledge to end food waste, shared tips and hints about how to reduce waste at home and been involved in the global conversation around how we can all do more to reduce our impact.

Let’s make every day a Stop Food Waste Day!

Did you know, 33% of all food produced globally is lost or wasted every single year? And just a quarter of the food wasted globally could be used to feed the 795 million undernourished people in the world.

16 December 2021, Rome, Italy – Food waste at the market of Casal de’ Pazzi.

Food waste and climate change

But food waste is not only a moral issue, it’s a key contributor to climate change too. Wasting food is a waste of the energy to grow, harvest, process and cook and food waste in landfill can cause methane emissions, a potent greenhouse gas. 

Taking action to Stop Food Waste

The Stop Food Waste campaign assets include posters, social media cards and supporting images for you to use on digital channels, websites, at home or in the office. To help us maximize our reach, please do encourage others in your network to get involved, and follow us on Twitter and LinkedIn.

SHOW YOUR SUPPORT:

  1. Take the Stop Food Waste Day pledge and share it across your personal and professional social media platforms
  2. Download the social media cards on this page and use them across your social media platforms, adding your own message and always using the hashtag: #StopFoodWasteDay and remembering to tag our accounts:

    Twitter:     @_stopfoodwasteday_
    LinkedIn: @Stop Food Waste Day
    Instagram: @stop_food_waste_day
    Facebook: @stopfoodwasteday
  3. Download the digital and/or print posters and use them in your communications campaigns, or as materials to support your very own Stop Food Waste Day activities.

CAMPAIGN TOOLKIT

Finally, you can find more useful strategies on stopping food waste from their full campaign toolkit at:https://www.stopfoodwasteday.com/en/get-involved/download-the-toolkit.html

Recipes & Tips

https://www.stopfoodwasteday.com/en/recipes-and-top-tips.html

It all starts at home. At Stop Food Waste Day, we want to make it easy for everyone to reduce food waste by creating meals which give a second life to ingredients that commonly go to waste. So, whether you’re a complete novice or an experienced chef, we’ve scoured every corner of the world to bring you some of the very best recipes and inspiration from leading chefs. Here, at this link, you can find no-waste recipes, a digital cookbook and chef tips.

Delicious taste, no waste!

Reference


Stop Food Waste Day. April 29, 2026. Access on April 28, 2026. Available at: https://www.stopfoodwasteday.com/en/index.html#:~:text=Stop%20Food%20Waste%20Day’s%20mission%20is%20to,are%20due%20to%20food%20loss%20and%20waste

Earth Day 2026: Our Power, Our Planet: How to Take Action at the Community Level

The theme of this year’s Earth Day (2026) is “Our Power, Our Planet.”  (1) Earth Day organizers across the globe are mobilizing to take action to protect our planet. As an individual in your community, you have power to make a difference on Earth Day (April 22nd) – and every day of the year (1,2).

Here are some proven solutions you can take to promote environmental protection in your community:

🌱Protect what works — scale proven solutions like renewable energy, efficiency, and ecosystem restoration already delivering results

📍Act locally — drive change in our own communities, where policy and impact are most immediate

🗳️Stay the course — ensure that environmental progress continues regardless of political shifts

🏃‍♀️Safeguard health — reduce pollution and climate risks that directly affect families and communities

👩‍🌾Strengthen livelihoods — support workers and industries that depend on a healthy environment

🫂Uphold shared values — advance stewardship as a moral, cultural, and intergenerational responsibility

🌍Connect global to local — recognize that environmental outcomes are interconnected across borders

📈Invest in the future — protect land, air, and water as long-term economic and social assets

🤝Collaborate across sectors — unite communities, educators, businesses, and policymakers for practical solutions

💪Exercise collective power — take responsibility as individuals and communities to drive meaningful change (2)

Organizing an Earth Day event? Register HERE to join EARTHDAY.ORG’s global community. (2)

At the community level, you can participate in “Community cleanups, teach-ins, peaceful demonstrations, tree planting, voter registration, town halls, community organizing — every action strengthens the movement.” (1).

You can find different toolkits for acting locally at this link:

Earth Day 2026 Promotional Toolkit

https://docs.google.com/document/d/e/2PACX-1vTr70s8omcyN4bYtkUbtMRrALA5aDGOvZNFLp7nsaQD3QvkFwUvLIuiD9UDasQkEmmj16fROBWwrWv5/pub

Here, you can download a variety of ready-to-use Earth Day 2026 promotional materials 

Earth Day 2026 Communications and Social Media

There are many examples of effective phrases to use when communicating on social media about Earth Day 2026. You can use these slogans across your various channels, signage, and communications. (1,2) For example:

  • Our Power, Our Planet
  • One Planet. Billions of Actions.
  • Earth Day Every Day
  • Love Your Mother
  • Hope Is Renewable
  • Ecosystems Not Power Systems
  • Earth > Ego
  • Climate Action = Survival Instinct
  • Earth Isn’t a Backup Planet. This IS Plan B.
  • Make Science Cool Again

In your Earth Day 2026 social media communications, be sure to use the following hashtags:

 #OurPowerOurPlanet #EarthDay2026

And you can also tag Earth Day 2026 organizers in your social media communications:

For collaborations: Please add – @earthdaynetwork as a collaborator to any content as we may want to cross-promote your content. We will review each piece of content individually.

EARTHDAY.ORG Social Media Handles:

IG: @earthdaynetwork 

X: @EarthDay

Facebook: @EarthDay.org

LinkedIn: @EARTHDAY.ORG

YouTube: @EarthDayNetwork

TikTok: @earthdayorg

You can learn more about Earth Day 2026 here and sign up as an official partner at earthday.org/partners. (1,2)

References

  1. Earth Day 2026: Our Power, Our Planet. Available at: https://www.earthday.org/earth-day-2026/ Accessed April 13, 2026.
  2. Earth Day Toolkit and Promotional Materials. Available at: https://docs.google.com/document/d/e/2PACX-1vTr70s8omcyN4bYtkUbtMRrALA5aDGOvZNFLp7nsaQD3QvkFwUvLIuiD9UDasQkEmmj16fROBWwrWv5/pub Accessed April 13, 2026.

Only half of calories produced on croplands are available for human consumption, new study finds

“To ensure food security while minimizing agriculture’s adverse impacts, it’s essential to produce enough food using as little land as possible. A new study in Environmental Research: Food Systems from Project Drawdown and the University of Minnesota shows substantial opportunity for improvement in this regard, finding that just half of the calories produced on croplands globally are directly available for human consumption.” (West et al., 2026; Project Drawdown, 2026) See Figure 1.

Figure 1. Only half of the calories produced on cropland go directly to human consumption, with the bulk of the remainder used for fuel or feed.

 Credit: Project Drawdown

“Of all human activities, few have as big an impact on the planet as agriculture. Globally, the agri-food system – everything that’s produced and consumed, from farm to fork to landfill – is the largest consumer of water, the largest user of land area, and one of the largest emitters of greenhouse gases.” (West et al., 2026; Project Drawdown, 2026).

“To determine the global efficiency of the agri-food system, researchers analyzed the fate of the top 50 crops by calorie production between 2010 and 2020, amounting to nearly 98% of all calories produced. They found that, in 2020, only half of all calories produced on croplands were available for people to eat, while the other half were “lost” as livestock feed, biofuels, or other non-food uses.”

“Concerningly, even though total calorie production increased from 2010 to 2020 by roughly 24%, calories for human consumption increased only 17%, reflecting a decrease in how efficiently croplands are being used to directly feed people.” (West et al., 2026; Project Drawdown, 2026)

“We don’t have a food scarcity problem – we have a cropland use problem,” says study author and Project Drawdown Senior Scientist Paul West, Ph.D. “Nearly 40% of all calories produced were used as feed for livestock, which yield far fewer calories for human consumption.”

“Beef cattle in particular are inefficient in converting feed to human food, consuming one-third of feed calories but only providing 9% of the food calories we get from livestock. Shifting cropland now used to grow feed to produce food for people instead could dramatically reduce the harmful impacts of agriculture on climate, water resources and wildlife habitat.” (West et al., 2026; Project Drawdown, 2026)

“Nearly 5% of calories produced were used for biofuels. Although these are less polluting than fossil fuels, they still are responsible for significant greenhouse gas emissions, particularly when land use is taken into account.” (West et al., 2026; Project Drawdown, 2026).  

“According to the study, such inefficiencies were particularly pronounced in a small set of countries. For instance, around 23% and 29% of total calorie production in the United States and Brazil, respectively, were used to feed people. In contrast, 84% of India’s calorie production feeds people.” (West et al., 2026; Project Drawdown, 2026). See Figure 2.

Screenshot

Figure 2. The percent of calories produced on cropland that are available for direct human consumption varies greatly across the globe.

Credit: Project Drawdown

“In particular, the researchers found that if people in higher-income countries consumed chicken in place of beef – except for the 14 grams of beef per person per day allowed for optimal human and planetary health (roughly a hamburger per week) – the “lost calories” avoided would be enough to meet the caloric needs of 850 million people. More than half of the added benefit would come from the substitution taking place in the United States and Brazil, alone.” (West et al., 2026; Project Drawdown, 2026)

“Today’s global food system is staggeringly unsustainable,” says study author and Project Drawdown researcher Emily Cassidy. “Shifting to lower levels of beef consumption and reducing biofuel production could free up an immense amount of land.”

“Ironically, the increasing inefficiency of cropland use not only increasingly exacerbates climate change, but it also may be exacerbated by it.”

“If we don’t change what we’re growing and consuming, this could contribute to a vicious cycle,” says study author and Project Drawdown Senior Scientist James Gerber, Ph.D. “These inefficiencies could drive continued cropland expansion, leading to higher agricultural emissions and more global warming, which in turn could decrease crop yields, resulting in even more cropland expansion, and on and on.” (Project Drawdown, 2026)

“Ultimately, the researchers hope these findings will help guide strategic interventions that can feed the planet without destroying it.”

“All of the solutions to close this efficiency gap already exist,” Cassidy says. “By targeting actions and policies for the commodities and countries that are the worst offenders, we can have an outsized impact on improving food security, health, and the environment.” (Project Drawdown, 2026)

References

West PC, et al. Only half of the calories produced on croplands are available as food for human consumption. Environ. Res. Food Syst. 2026; In Press. https://doi.org/10.1088/2976-601X/ae4f6b

Only half of calories produced on croplands are available for human consumption, study finds. Press Release. Project Drawdown. March 24, 2026. Available at:

https://drawdown.org/news/only-half-of-calories-produced-on-croplands-are-available-for-human-consumption-study-finds

Ultra-processed foods are linked to reduced fertility and embryonic development: New research

New research published in Human Reproduction (March 24, 2026) has found that “eating large amounts of ultra-processed food (UPF) is linked not only to reduced fertility in men, but also to slower growth in early embryos, and smaller yolk sacs, which are essential for early embryonic development, according to new research.” (Lin et al., 2026; Focus on Reproduction, March 24, 2026).

The authors of the study, which is published in Human Reproduction (2026), one of the world’s leading reproductive medicine journals, say their findings suggest that reducing the consumption of UPFs, especially around the time of conception and pregnancy, is better for both parents and embryos. (Lin et al., 2026)

“Although maternal and paternal health are known to influence reproductive success and the development and health of offspring, until now no study has investigated the combined impact of mothers’ and fathers’ UPF consumption on the length of time it takes to conceive and early embryonic development.”

“Consumption of [ultra-processed foods] UPFs has been growing rapidly. They are highly processed foods, typically high in added sugars, salt, saturated and trans fats, and additives, and low in fiber, whole foods and other essential nutrients; they are usually designed for convenience and mass production rather than nutritional value. In some high-income countries, UPF now account for up to 50-60% of food eaten each day.” (Lin et al., 2026; Focus on Reproduction, March 24, 2026).

“Even though UPFs are so common in our diets, very little is known about their potential relationship with fertility outcomes, and early human development,” said Dr. Romy Gaillard, a pediatrician and associate professor of developmental epidemiology at Erasmus University Medical Center, Rotterdam, The Netherlands, who led the study.”

“Dr. Gaillard and colleagues analyzed findings from 831 women and 651 male partners enrolled in a population-based, prospective study that has been following parents from before conception onwards and into their offspring’s childhood – the Generation R Study Next Programme. Couples were included during the pre-conception period or during pregnancy between 2017 and 2021.” (Lin et al., 2026; Focus on Reproduction, March 24, 2026).

“The researchers assessed the parents’ diet with a questionnaire during early pregnancy around 12 weeks. The different foods were classified as either non-UPFs or UPFs, and UPF intake was expressed as a percentage of total food intake in grams per day. All the women were pregnant at the time of this questionnaire. The average (median) consumption of UPF was 22% and 25%, respectively, of women’s and men’s total food intake.”

“A questionnaire also provided information on time to pregnancy, fecundability (the probability of conceiving within one month) and subfertility (a time to pregnancy of 12 months or more, or the use of assisted reproductive technology).”

“The distance between the embryo’s head and its buttocks (crown rump length or CRL), which is an indication of its size and development, and the volume of the yolk sac were measured by transvaginal ultrasound at seven, nine and 11 weeks of gestation.” (Lin et al., 2026; Focus on Reproduction, March 24, 2026).

“The first author of the study, Celine Lin, a PhD student at Erasmus University Medical Center, said: “We observed that UPFs consumption in women was not consistently related to the risk of subfertility and time to pregnancy, but was associated with slightly smaller embryonic growth and yolk sac size by the seventh week of pregnancy. These differences in early human development were small but are important from a research perspective and at population level, as we showed for the first time that UPF consumption is not only important for health of the mother, but may also be related to development of the offspring.”

“In men, we observed that higher UPF consumption was related to a higher risk of subfertility and a longer duration until pregnancy was achieved, but not with early embryo development. This association may be explained by the sensitivity of sperm to dietary composition, whereas maternal UPF consumption may directly influence the environment in the womb in which the embryo develops from the start of life onwards.” (Lin et al., 2026; Focus on Reproduction, March 24, 2026).

Dr. Gaillard said: “Our findings suggest that a diet low in UPFs would be best for both partners, not only for their own health, but also for their chances of pregnancy and the health of their unborn child.”

“Other studies have shown that slower embryonic growth in the first trimester is associated with an increased risk of adverse birth outcomes, including premature birth (birth before 37 weeks), low birth weight, and an increased risk of heart and blood vessel problems in childhood. Impaired yolk sac development is associated with an increased risk of miscarriage and premature birth.” (Focus on Reproduction, March 24, 2026)

Dr Gaillard continued: “Our study shows for the first time that UPF consumption in men and women is associated with fertility outcomes and early human development, but also has limitations. Importantly, as this is an observational study, our study shows associations, but cannot prove direct causal effects of UPF consumption on these early life outcomes.”

“More research is needed to replicate our findings, in diverse populations, and to study the potential biological mechanisms underlying this effect. For instance, are these differences driven by the low nutritional value of UPFs or by the increased exposure to additives or microplastics? We also want to study whether these early differences have consequences for birth outcomes, growth and development of offspring throughout childhood.”

“Finally, our research shows that we should think more broadly about fertility and early pregnancy. We should move away from the idea that only the health and lifestyle of mothers-to-be is important for pregnancy and offspring outcomes, and recognize that the health and lifestyle of both the mother- and father-to-be play an important role. Our results highlight the need to pay more attention to male health in the preconception period, which has traditionally been overlooked.” (Lin et al., 2026; Focus on Reproduction, March 24, 2026).

References

Press Release. Ultra-processed foods are linked to reduced fertility and embryonic development. First study to look at combined impact of diet in both men and women. Focus on Human Reproduction. March 24, 2026. Available at: https://www.focusonreproduction.eu/press-releases/ultra-processed-foods-are-linked-to-reduced-fertility-and-embryonic-developmentfirst-study-to-look-at-combined-impact-of-diet-in-both-men-and-women/

Lin CHX, Gaillard R, Mulders AGMGJ, Jaddoe VWV, Schipper MC. Periconceptional ultra-processed food consumption in women and men, fertility, and early embryonic development. Human Reproduction. 2026. deag023. doi: 10.1093/humrep/deag023

Pesticides have become more harmful globally, new study finds

The toxicity of pesticides increased worldwide between 2013 to 2019, with Brazil among the countries leading the way. This conclusion was made in a study published in the journal Science (Wolfram et al., 2026) and contradicts the goal of reducing pesticide risks by 2030, established at the 15th United Nations Conference on Biodiversity (COP15).

In their analysis, “German scientists from the University of Kaiserslautern-Landau examined 625 pesticides across 201 nations. They used the total applied toxicity (TAT) indicator, which considers the volume used and the toxicity level of each substance.”

The authors reported in their published results that, “Six out of eight species groups are most vulnerable to increasing levels of toxicity – terrestrial arthropods (such as insects, arachnids, and centipedes), whose toxicity has surged by 6.4 percent per year; soil organisms (4.6%), fish (4.4%), aquatic invertebrates (2.9%), pollinators (2.3%), and terrestrial plants (1.9%).”

“Global TAT sank only for aquatic plants (−1.7%) and terrestrial vertebrates (−0.5% per year). Humans are part of the latter.”

“The increasing global TAT trends pose a challenge to achieving the UN pesticide risk reduction target and demonstrate the presence of threats to biodiversity globally,” the study reads.” (Cardoso, 2026; Wolfram et al., 2026)

Brazil in the spotlight

“Brazil appears as one of the main actors in this scenario. The study identifies the country as having one of the highest levels of toxicity per agricultural area on the planet – alongside China, Argentina, the US, and Ukraine.” (Cardoso, 2026)

“Furthermore, Brazil, China, the US, and India together account for 53 to 68 percent of the total applied toxicity worldwide.”

“Brazil’s relevance is directly linked to the weight of its agribusiness, especially extensive crops. Even though traditional cereals and fruits occupy large areas, the toxicity associated with crops such as soybeans, cotton, and corn has a significantly greater impact if one bears in mind their cultivated area.” (Cardoso, 2026; Wolfram et al., 2026)

Types of pesticides

“One of the most relevant findings of the study indicates that the problem is highly concentrated – on average, only 20 pesticides per country account for more than 90 percent of the total applied toxicity.”

“The study points out that different chemical classes dominate the impacts. Classes of insecticides – such as pyrethroids and organophosphates – contributed over 80 percent of the TAT of aquatic invertebrates, fish, and terrestrial arthropods. Neonicotinoids, organophosphates, and lactones accounted for more than 80 percent of the TAT of pollinators.” (Cardoso, 2026; Wolfram et al., 2026)

“Organophosphates, along with other classes of insecticides, contributed most to the TATs of terrestrial vertebrates. Acetamide and bipyridyl herbicides contributed more than 80 percent to the TAT of aquatic plants, while a broader mix of herbicides (including acetamide, sulfonylurea, and others) determined the TAT of terrestrial plants. High-volume herbicides such as acetochlor, paraquat, and glyphosate belong to these classes and have been associated with environmental and human health risks.”

“Conazole and benzimidazole fungicides, along with neonicotinoid insecticides applied to seed coatings, contributed mainly to the TAT of soil organisms.” (Cardoso, 2026; Wolfram et al., 2026)

Distant global target

“The study also assessed the progress of 65 nations. The diagnosis is that, without structural changes, only one country will achieve the UN target of reducing pesticide toxicity by 50 percent by 2030 – Chile.”

“According to the researchers, China, Japan, and Venezuela are on track to achieve the target and show downward trends across all indicators. However, they need to speed up changes in pesticide use.”

“Thailand, Denmark, Ecuador, and Guatemala are moving away from the target, with at least one indicator doubling in the last 15 years. They need to reverse the rapid increase trends and return to their previous trajectory.” (Cardoso, 2026; Wolfram et al., 2026)

“All other countries in the study, including Brazil, need to bring pesticide risks back to levels seen more than 15 years ago. This means reversing decades-old patterns of use in both volume and toxicity of mixtures.”

“The scientists point to three main ways to curb the escalating risks – replacing highly toxic pesticides, expanding organic farming, and adopting non-chemical alternatives. Biological control technologies, agricultural diversification, and more precise management are named as strategies capable of cutting down impacts without hurting productivity.” (Cardoso, 2026; Wolfram et al., 2026)

Organic Farming to Promote the Achievement of the Sustainable Development Goals (UN SDGs).

The United Nations (UN) introduced the Sustainable Development Goals (SDGs) as a comprehensive framework for poverty eradication, environmental conservation and sustainable agriculture, with the vision of ensuring prosperity for all by 2030. Organic farming can facilitate the achievement of the UN SDGs in numerous ways. (Kioumarsi et al., 2025)

 First, “Organic agriculture improves ecosystem and soil fertility. Organic agriculture relies on natural processes, biodiversity, and local ecosystem functions [SDG #15] without the use of synthetic chemicals or genetically modified organisms. Organic agriculture also employs environmentally friendly practices such as crop rotation, organic manures (compost and manure), and biological control for minimal human-related damage to the environment.” (Kioumarsi et al., 2025)

Second, for the eradication of poverty [SDG #1], organic farming generates labor employment in agriculture and rural jobs. “For zero hunger and food security [SDG #2], organic agriculture approaches ensure sustainable agroecosystems that ensure long-term food supply. Organic agriculture ensures healthy and safe food by non-use of agrochemicals.” (Kioumarsi et al., 2025)

Third, “Organic farming enhances economic security and promotes education [SDG #4] in sustainable agriculture, environmental management, and rural development for quality education.”

Fourth, regarding gender equity [SDG #5], organic farming creates employment for women in rural areas and empowers them economically through fair remuneration and improved family welfare. (Kioumarsi et al., 2025)

Fifth, “Organic farming aids in clean water and sanitation [SDG #6] by preventing nutrient runoffs and reducing releases of pollutants, thereby improving drinking water and aquatic ecosystem quality. It also improves the effectiveness of water use through improved retention of soil water.” (Kioumarsi et al., 2025)

And sixth, “In the area of clean and affordable energy [SDG #7], organic farming utilizes renewable energy sources and biomass recycling to generate energy, minimizing fossil fuel usage and improving energy sustainability.”

Seventh, “Organic agriculture contributes to decent work and economic growth [SDG #8] through improved labor standards and connecting small-scale farmers to fair supply chains and niche markets.

Eighth, in the area of industry, innovation, and infrastructure [SDG #9], organic farming enhances competitiveness, post-harvest handling, and infrastructural development.” (Kioumarsi et al., 2025)

Ninth, “Organic farming reduces inequalities [SDG #10] by enabling poor and small-scale farmers to access global markets, leading to a more equitable distribution of income.

Tenth, organic farming promotes sustainable cities and communities [SDG #11] as well as responsible consumption and production [SDG #12] through ethically oriented consumption that drives socially and environmentally conscious demand, underpinning local food systems that reduce waste and enhance resilience.

Eleventh, “Organic farming is at the center of climate action [SDG #13] through the mitigation of greenhouse gas emissions and building ecosystem resilience through methods like cover cropping and agroforestry.”

Twelfth, “For aquatic life [SDG # 14], organic farming discourages chemical pollution.” (Kioumarsi et al., 2025)

Thirteenth, organic farming is also a cause of peace, justice, and good institutions [SDG #16] through the encouragement of partnership and community-based programs. The benefits are achieved in partnerships [SDG #17] for objectives, such as collaborative efforts between governments, NGOs, private enterprises, and farmer groups.

“Lastly, organic agriculture provides an integrated solution for sustainable agriculture [SDG #2] to address poverty, hunger, health, gender equity, environmentally friendly agriculture, and climate change simultaneously. If enacted as a universal strategy, it has the potential to strengthen the SDGs’ transformative agenda and contribute to making a healthier and more equitable world.” (Kioumarsi et al., 2025)

Although organic farming has benefits, it is also faced with many challenges. To make proper use of its potential in driving the UN SDGs, increased investment in research, extension, farmer training, policy influence, and consumer promotion through labeling and education is important.” (Kioumarsi et al., 2025)

References

Wolfram J, Bussen D, Bub S, Petschick LL, Herrmann LZ, Schulz R. Increasing applied pesticide toxicity trends counteract the global reduction target to safeguard biodiversity. Science. 2026;391(6785):616-621. doi: 10.1126/science.aea8602.

Cardoso R. Pesticides have become more harmful globally, study finds. Agência Brasil. February 23, 2026. Available at: https://agenciabrasil.ebc.com.br/en/meio-ambiente/noticia/2026-02/pesticides-have-become-more-harmful-globally-study-finds

Kioumarsi H, Alidoust M, Özbey, BG. Organic farming to promote the achievement of the Sustainable Development Goals (SDGs). Springer Nature Research Communities. 2025. Available at: https://communities.springernature.com/posts/organic-farming-to-promote-the-achievement-of-the-sustainable-development-goals-sdgs

Which type of chocolate has the lowest impact on climate change? New research

If you want to eat chocolate and do better for the planet, dark chocolate is by far your best bet. This is the conclusion and takeaway message of a new study published in Science of the Total Environment (2026) that compared different types of chocolate for their environmental impacts. The study authors found that, “the major environmental burden of this sweet treat lies within the ingredients used to make it—the main culprits being palm oil, and milk.” (Bryce, 2026; Konar et al., 2026).

Focusing on the emerging chocolate market in Turkey, the researchers compared four types of chocolate — “dark, milk, white, and compound chocolate (where some cocoa butter is substituted by fats like palm oil.)” “For each type, the researchers carried out a life cycle analysis, capturing everything from the field impacts where ingredients were grown, through to packaging and retail. They calculated impact across 18 categories, including global warming potential, land, water, and energy use.”  (Bryce, 2026; Konar et al., 2026).

“Out of this comparison, dark chocolate emerged as the clear sustainability victor, with a smaller footprint than all other chocolate types across several impact categories.”

“Dark chocolate had a global warming potential of 2.32 kilograms of CO2-equivalent, which was almost half that of white chocolate, at 4.06 kilos per CO2-eq. It also excelled on land use, requiring only half of what white chocolate did, and used less water than white, milk, and compound chocolate. It also had the lowest freshwater and terrestrial pollution impact of all.”

“By comparison, compound chocolate used large amounts of freshwater and had a high marine pollution impact. White chocolate, meanwhile, had the highest global warming impact of all four, as well as the biggest water and pollution footprint overall.” See Figure 1.


Figure 1. Global Warming Potential and Water Use for Different Types of Chocolate

When the researchers looked through the lifecycle data, the researchers discovered that chocolate ingredients accounted for these differences, driving the bulk of the environmental burden in every case. “The milk powder used to make milk and white chocolate relies on the land-, water-, and emissions-intensive dairy farming. The palm oil that replaces cocoa fats in compound chocolate comes from vast palm plantations that give this chocolate type a hefty water and pollution impact.” (Bryce, 2026; Konar et al., 2026)

“Other lifecycle factors like chocolate production method, energy use, and transport methods did contribute to the overall footprint of each chocolate, but they were overshadowed by the ingredient impacts. In fact, raw materials contributed 60% of chocolate’s environmental burden overall, and most of that was driven by milk and palm oil production.” 

“The lack of both these ingredients in dark chocolate explains why it had a higher sustainability score. But it’s still not a perfect sweet treat. Despite using little or no milk, the biggest impacts from dark chocolate came from the terrestrial, freshwater and marine pollution caused by the larger share of cocoa cultivation needed to make this product.” (Bryce, 2026; Konar et al., 2026)

“Ultimately, this was the study’s point: different ingredients create trade-offs and also harbor the biggest opportunities for change along the production chain of each chocolate type, including dark.” (Byrce, 2026; Konar et al., 2026)

Tweaking chocolate recipes to avoid or reduce those key impact hotspots is therefore the most powerful way to reduce their environmental burden, the researchers suggest. In the meantime, there’s an important step that every chocolate-lover can take – eat a little more chocolate and a little less milk chocolate. And that’s hardly a struggle from both a taste and environmental standpoint. (Bryce, 2026; Konar et al., 2026)

Dark Chocolate in Quito, Ecuador

Ecuador is considered the birthplace of cacao/chocolate. I visited a local artisanal chocolate shop in Quito, Ecuador in late June 2025 where I learned firsthand about the chocolate-making process as well as the different varieties of cacao that are produced around the world. The local chocolate expert I spoke with at KITU Artesanal Chocolate in Quito, Ecuador explained to me the different varieties of cacao that are used in the chocolate-making process, and which ones are considered superior from a quality standpoint (see the photos below).

For more information on KITU Artesanal Chocolate (Quito, Ecuador), visit their Facebook page:

Kitu Artesanal Del Ecuador

https://www.facebook.com/kitu.chocolate/

Dark Chocolate in Bogotá, Colombia

In Bogotá, Colombia, where I live there is also excellent high-quality dark chocolate available. For example, see:

Distinto Cacao and Coffee – Bogotá, Colombia

Barra de Cacao 80%

Distinto Cacao and Coffee does chocolate and coffee tastings, which I highly recommend if you are ever traveling to Bogotá, Colombia. You can learn more at the link included below:

Cacao Tasting at Distinto Cacao and Coffee – Bogotá, Colombia

https://distintocolombia.com/pages/experiencias

Experience the world of coffee and cacao in Colombia. Guided and personalized tastings, sensory workshops, and exclusive workshops to discover the best of coffee and cacao in Colombia.

Contact Information:

Distinto Cacao & Coffee

Calle 84 A # 13-53 Bogotá D.C / Colombia

Email: distintocolombia@gmail.com

References

Konar N, Fidan M, Atalar I, et al. Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems. Science of the Total Environment. 2026;108:18150.

Bryce M. Which type of chocolate has the lowest climate impact? Anthropocene Magazine. February 20, 2026. Available at: https://www.anthropocenemagazine.org/2026/02/which-type-of-chocolate-has-the-lowest-climate-impact/#:~:text=Out%20of%20this%20comparison%2C%20dark,hefty%20water%20and%20pollution%20impact.

Takeaway coffee cups may contain thousands of microplastic fragments, study warns

New Research published in the Journal of Hazardous Materials: Plastics (2026) reveals that heat is a primary driver of microplastic release and the material of your coffee cup matters more than you think.

“To most of us, that cup feels harmless – just a convenient tool for caffeine delivery. However, if that cup is made of plastic or has a thin plastic lining, there is a high chance it’s shedding thousands of tiny plastic fragments directly into your drink.” (Liu, 2026)

“In new research published in Journal of Hazardous Materials: Plastics, researchers looked at how coffee cups behave when they get hot.” (Liu et al., 2026; Liu, 2026)

“The message is clear: heat is a primary driver of microplastic release, and the material of your cup matters more than you might think.” (Liu, 2026)

What are microplastics?

“Microplastics are fragments of plastic ranging from about 1 micrometre to 5 millimetres in size – roughly from a speck of dust to the size of a sesame seed.

They can be created when larger plastic items break down, or they can be released directly from products during normal use. These particles end up in our environment, our food, and eventually, our bodies.

Currently, we don’t have conclusive evidence on just how much of that microplastic remains in our bodies. Studies on this subject are highly prone to contamination, and it’s really difficult to accurately measure the levels of such tiny particles in human tissue.

Furthermore, scientists are still piecing together what microplastics might mean for human health in the long term. More research is urgently needed, but in the meantime, it’s good to be aware of potential microplastic sources in our daily lives.” (Liu, 2026)

Temperature matters

“First, the researchers conducted a meta-analysis – a statistical synthesis of existing research – analyzing data from 30 peer-reviewed studies. (Liu et al., 2026)

They looked at how common plastics such as polyethylene and polypropylene behave under different conditions. One factor stood out above all others: temperature.

As the temperature of the liquid inside a container increases, the release of microplastics generally increases too. In the studies we reviewed, reported releases ranged from a few hundred particles to more than 8 million particles per litre, depending on the material and study design.

Interestingly, “soaking time” – how long the drink sits in the cup – was not a consistent driver. This suggests that leaving our drink in a plastic cup for a long time isn’t as important as the initial temperature of the liquid when it first hits the plastic.” (Liu, 2026)

How to Reduce Your Exposure to Microplastics in Your Daily Diet

1. Chewing gum

“When you chew gum, you are essentially chewing a lump of plastic. Most chewing gum is made from a gum base (plastics and rubber), to which sweeteners and flavourings are added. As you chew, the gum base releases microplastics. A single gram of chewing gum can release up to 637 microplastic particles. (Rolph, 2026)

Natural gums made with plant polymers are not much better. They release a similar number of microplastics as the synthetic gum. This suggests that microplastics aren’t just coming from the gum base but could be due to the introduction of microplastics during the production or packaging process.

Most microplastics were released within the first eight minutes of chewing, so to reduce your exposure, chew one piece of gum for longer, rather than constantly popping in fresh pieces.” (Rolph, 2026)

2. Salt

“Salt may seem like a pure, simple ingredient, but studies have shown that 94% of salt products tested worldwide are contaminated with microplastics. The contamination is so widespread that sea salt has even been proposed as an indicator of microplastic pollution in the marine environment.” (Rolph, 2026)

Common table salt can be a source of microplastics in your diet. (DegImages/Canva)

“Contamination has been found to be higher in terrestrial salts, such as Himalayan salt, rather than marine salts. New technologies are being investigated to help clean up sea salt; however, it is likely that much of the contamination comes from production and packaging.

Your salt grinder might also be making things worse. Disposable plastic spice grinders can release up to 7,628 particles when grinding just 0.1g of salt using a plastic grinder. To minimise your exposure, switch to a grinder with a ceramic or metal grinding mechanism and store salt in non-plastic containers.” (Rolph, 2026)

3. Apples and carrots

“Microplastic contamination of fruit and vegetables has been identified in several studies. Nanoplastics, which are plastic particles smaller than 1,000 nanometres, can enter plants through the roots. Microplastics have also been found on the surface of a variety of fruit and vegetables.

One study found apples and carrots to be the most contaminated and lettuce the least. However, microplastic contamination remains relatively small when compared with more highly processed foods.

While we don’t yet know what the effects of the microplastics are, we do know that antioxidants in fruit and vegetables, such as anthocyanins, which give fruits and vegetables their red, blue, and purple colours, keep people healthy, so keep eating them.” (Rolph, 2026)

4. Tea and coffee

“Teabags are not the only source of microplastics in your hot beverage. Tea leaves, coffee, and milk can all be contaminated with microplastics. The use of disposable plastic-lined takeaway cups is one of the biggest sources of microplastic contamination in hot drinks. High temperatures can cause the release of microplastics from the container into the beverage.” (Rolph, 2026)

“Hot drinks contain more microplastics than the iced equivalents, so switching to a cold beverage can reduce your exposure. Buying milk in glass bottles has also been shown to result in a lower microplastic load.”

“This doesn’t extend to all drinks, though. A study of bottled drinks demonstrated that soft drinks and beer stored in glass bottles had higher microplastic contamination than plastic bottles, possibly due to contamination from the painted metal bottle caps.”

“There are a few truly plastic-free teabags available – they use cotton rather than biodegradable plastics to seal their bags. Identifying these brands, however, can be tricky as there is no standard approach to labelling and not all companies are transparent about the composition of their product.”

“Overall, switching to loose leaf tea and using metal or glass reusable cups are good strategies for reducing microplastic contamination.” (Rolph, 2026)

5. Seafood

“While studies have shown that most seafood is contaminated with microplastics, what is perhaps most surprising about seafood is the amount of attention it receives compared to other food sources.

One study showed the levels of microplastics in so-called “filter feeders”, such as mussels, were just 0.2-0.70 microplastic particles per gram. This is significantly less than the 11.6 billion microplastics released when brewing a single cup of tea with a plastic tea bag.” (Rolph, 2026)

Other steps you can take

“Storing food in plastic containers and eating highly processed foods (ultra-processed foods) are both associated with high concentrations of microplastics in stool samples, so you could try to avoid these. Microwaving food in glass containers rather than plastic is also a good idea to prevent microplastics from leaching into your food.” (Rolph, 2026)

“Finally, the single biggest source of microplastics in food and drink is likely to be bottled water, with up to 240,000 particles per litre. Switching to tap water can help to significantly reduce your exposure.”

“While eliminating plastics entirely from our diets may be impossible, making these swaps should help to reduce your exposure.” (Rolph, 2026)

References

Liu X, Li D, Li Z, et al. Release of microplastics from commonly used plastic containers: Combined meta-analysis and case study. Journal of Hazardous Materials: Plastics. 2026;2: 100028. https://doi.org/10.1016/j.hazmp.2025.100028.

Liu X. Takeaway coffees may contain thousands of microplastic fragments, study warns. Science Alert. January 16, 2026. Available at: https://www.sciencealert.com/takeaway-coffees-may-contain-thousands-of-microplastic-fragments-study-warns

Rolph C. Expert reveals 5 surprising sources of microplastics in your daily diet. Science Alert. January 8, 2026. Available at: https://www.sciencealert.com/expert-reveals-5-surprising-sources-of-microplastics-in-your-daily-diet

Amaranth: An ancient grain with functional and health-promoting properties: New review

As described in a new review by Tiombayeva et al. (2025), “Amaranth (Amaranthus spp.) is frequently regarded as a promising alternative to traditional cereal crops [1]. Unlike most traditional cereal crops, amaranth is characterized by a balanced amino acid composition, including all essential amino acids, the absence of gluten in its grain and high levels of dietary fiber, antioxidants (polyphenols, squalene, α-tocopherol), macro- and microelements (iron, calcium, magnesium, zinc), phytochemical compounds, and bioactive peptides [2,3,4,5,6,7].” (Toimbayeva et al., 2025)

“In the mid-1970s, the U.S. National Academy of Sciences [8] identified three species of amaranth—A. Caudatus, A. cruentus, and A. hypochondriacus—traditionally cultivated in Central America and Mexico which are essential food sources with substantial potential for further breeding. The likely wild relatives or ancestors of these species are A. powellii and A. hybridus, both of which are widely distributed across Mexico [9].” (Toimbayeva et al., 2025)

Currently, the amaranth species used for food applications include A. cruentus, A. caudatus, and A. hypochondriacus [10]. These species are actively cultivated in North America (the US and Canada), Central and South America (Guatemala, Peru, Ecuador and Argentina), Europe (Germany and France), Asia (India and China), and Africa (Ethiopia). “This pseudocereal crop is highly tolerant to adverse environmental conditions: it can thrive in saline and alkaline soils, withstand high temperatures, grow at high altitudes, and endure periods of water scarcity [11,12]. This makes it a promising crop for widespread cultivation, especially in the content of climate change. Furthermore, amaranth is considered an environmentally sustainable crop, as its natural resistance to pests allows it to be grown without the need for chemical treatments or fertilizers.” (Toimbayeva et al., 2025)

Nutritional content of amaranth

“In terms of nutritional content, amaranth seeds, whether in their wild or cultivated forms, have a notably high protein content compared to other cereal crops [13]. Unlike traditional cereals such as maize and rice, which predominantly concentrate protein in the endosperm, amaranth stores the majority of its protein (up to 65%) in the germ and seed coat [14].”

“The protein profile of amaranth is mainly composed of easily digestible albumins and globulins [15,16]. From a nutritional perspective, a key feature of amaranth’s protein composition is the presence of all essential amino acids, which the human body cannot synthesize and must obtain from external sources. The isoleucine, leucine, and lysine are particularly abundant, with the lysine content in amaranth being twice as high as in traditional crops [2]. Bioactive peptides derived from amaranth proteins exhibit diverse physiological effects, including anticholesterolemic, antihypertensive, antioxidant, and antithrombotic activities [17].” (Toimbayeva et al., 2025)

“The carbohydrate composition of amaranth seeds is also actively studied. The starch content of amaranth exceeds 60%, with an amylose fraction ranging from 4.7% to 12.5% [18,19,20]. The total concentration of mono- and oligosaccharides (glucose, fructose, sucrose, and raffinose) in dry matter ranges from 3% to 4%, with sucrose being the predominant component, at a content twice that found in the grains of traditional cereals [21].”

“Amaranth seeds are rich in dietary fiber, which has hypotriglyceridemic effects that aid in regulating the metabolism of both saturated and unsaturated fatty acids [4]. The lipid profile of amaranth is composed of triacylglycerols (TAGs), phospholipids, squalene, and fat-soluble vitamins, primarily tocopherols, which are the main components of the lipophilic fraction of the seeds [22].” (Toimbayeva et al., 2025)

“Despite the mentioned advantages, amaranth is still rarely utilized, particularly as a cereal crop, despite its significant potential in the food industry [5,23,24]. Amaranth and its processed derivatives play a crucial role in the development of innovative food products, broadening their variety [25]. Thermal and biological processing of amaranth enhances its food acceptability and nutritional profile while also increasing the antioxidant activity and bioavailability of bioactive compounds [26,27].” (Toimbayeva et al., 2025)

The nutritional and biological value of Amaranth

 “Amaranth (lat. Amaranthus) is a pseudocereal crop with high nutritional and biological value. Amaranth grain is characterized by a high protein content, up to 21.5%, which significantly exceeds the corresponding figure for most traditional cereal crops. The protein profile of amaranth includes all essential amino acids, with particularly high concentrations of lysine, methionine, cysteine, and tryptophan. This makes amaranth a valuable source of complete protein, especially within vegetarian diets and gluten-free diets.” (Toimbayeva et al., 2025)

“The lipid composition of the grain varies from 6 to 9%, and in some species, it can reach up to 19%. The main portion of fats consists of unsaturated fatty acids (up to 83%), including linoleic, oleic, and palmitoleic acids. Notably, the content of the biologically active compound squalene (up to 11% of the total lipid fraction), as well as tocopherols with antioxidant activity, is remarkable.” (Toimbayeva et al., 2025)

“Amaranth grain is a source of dietary fiber, vitamins (B, C, and E), and minerals—potassium, calcium, magnesium, phosphorus, iron, and zinc. The composition also includes various bioactive compounds, including flavonoids (quercetin, kaempferol, rutin, vitexin, isovitexin) and phenolic acids (ferulic, gallic, vanillic, etc.).” (Toimbayeva et al., 2025)

“Figure 1 provides a comprehensive diagram of the chemical composition of amaranth grain, highlighting its primary nutrient groups and bioactive compounds. The illustration clearly depicts the protein, lipid, carbohydrate, vitamin, and mineral components, alongside a diverse array of biologically active substances, such as phenolic compounds, flavonoids, and squalene.” (Toimbayeva et al., 2025)

Figure 1. Chemical composition and bioactive compounds of amaranth grain.

Health Benefits of Amaranth Components

“Modern studies confirm the antioxidant, antihypertensive, antitumor, hypocholesterolemic, immunomodulatory, antidiabetic, and antimicrobial activities of amaranth components. One of the key areas is the positive impact of amaranth on the composition of the intestinal microbiota and the enhancement of short-chain fatty acid production, which contributes to the improvement of the body’s metabolic status and the reduction in systemic inflammation.”

“Clinical and preclinical data indicate the effectiveness of amaranth peptides in inhibiting enzymes involved in the pathogenesis of diabetes, hypertension, and hypercholesterolemia. In particular, the ability of amaranth peptides to inhibit DPP-IV, α-glucosidase, pancreatic lipase, cholesterol esterase, and ACE has been established. Moreover, amaranth peptides and other compounds exhibit high selective activity against tumor cells by modulating signaling pathways associated with cell proliferation, apoptosis, and inflammation.” (Toimbayeva et al., 2025)

“Amaranth has also shown immunomodulatory properties, manifested in the ability of its components to reduce the production of pro-inflammatory markers, inhibit inflammatory signaling pathways (NF-κB), and enhance the body’s resistance to infectious and metabolic stresses. It has been proven that amaranth peptides can be used as natural anti-inflammatory and antimicrobial agents, especially in conditions of impaired immune response.” (Toimbayeva et al., 2025)

“Studies demonstrate amaranth as a safe and highly nutritious component for gluten-free diets, and confirm its ability to provide improved qualities in products such as bread, pasta, snacks, and baby food. Moreover, its bioactive compounds, including antioxidants and polyunsaturated fatty acids, open up prospects for the use of amaranth in nutraceuticals and functional beverages. Finally, its low allergenicity, high nutritional value, and good tolerance in patients with celiac disease underscore its significance in specialized diets.” (Toimbayeva et al., 2025)

“Amaranth grain is a pseudocereal crop with exceptional nutritional and biological potential. It is abundant source of high-quality protein, enriched with essential amino acids vital for human nutrition [28,29,30]. Additionally, it has a substantial lipid content, primarily consisting of unsaturated fatty acids, such as linoleic, oleic, and palmitic acids [31,32]. Its carbohydrates are easily digestible [33], and it provides dietary fiber [34], as well as a broad spectrum of vitamins and minerals [5]. Furthermore, amaranth is a valuable source of numerous bioactive compounds, including phenolic acids, flavonoids, squalene, and other antioxidants [35], which exhibit pronounced functional properties.” (Toimbayeva et al., 2025)

Nutritional analysis of amaranth

One cup of cooked amaranth has 9.3 grams of protein.

Other nutrition statistics for 1 cup of cooked amaranth include:

  • 251 calories
  • 46 grams of carbohydrate
  • 5 grams of fiber
  • 5.2 grams of fat
  • >100% of the RDA for manganese (important for brain health)
  • 40% of the RDA for magnesium
  • 36% of the RDA for phosphorus
  • 29% of the RDA for iron

Amaranth Preparation

Bob’s Red Mill: Basic Preparation Instructions for Organic Whole Grain Amaranth

https://www.bobsredmill.com/recipes/how-to-make/basic-cooking-instructions-for-amaranth

Amaranth Recipes

Breakfast Amaranth with Walnuts and Honey

Recipe information

  • Total Time

30 minutes

  • Yield

Makes 4 to 6 servings

Ingredients

2 cups amaranth

4 cups water

½ teaspoon salt

Accompaniments: Broken or chopped walnuts, pecans, or almonds; honey or pure maple syrup; milk

Preparation

  1. Step 1

In a 3- to 4-quart heavy saucepan combine the amaranth and the water. Cover the pan and bring the mixture to a boil, whisking occasionally. Using a heatproof rubber spatula, push any seeds clinging to the side of the pot into the liquid then reduce the heat to low and continue to simmer, covered, until the liquid is absorbed, 20 to 25 minutes. Stir in salt.

Step 2

Remove the pan from the heat and let it stand, covered, 5 to 10 minutes. Divide amaranth among bowls and top with nuts, honey, and milk.

Source: Epicurious Recipes. https://www.epicurious.com/recipes/food/views/breakfast-amaranth-with-walnuts-and-honey-51215420

Aztec Amaranth Polenta with Red Bean, Corn, and Chile Ragout

Servings: 8 Servings

Ingredients

Polenta

Ragout

  • 1 cup Onion sliced in strips
  • 1 Red Bell Pepper large-sized, sliced in strips
  • 1 Poblano Pepper large-sized, chopped
  • 1 cup Sweet Corn
  • 2 Tbsp Olive Oil
  • 2 Garlic cloves chopped
  • 1-1/2 cups Red Kidney Beans cooked
  • 14 oz Tomato Puree (fire-roasted)
  • 1 tsp Oregano dried
  • 1/2 tsp Sea Salt
  • 1/2 cup Cilantro (fresh)

Instructions

Polenta

  1. Prepare an 8-inch square baking pan by lightly rubbing it with olive oil. In a 2-quart saucepan, bring the vegetable stock, polenta, amaranth and salt to a simmer. Reduce heat to low and stir the mixture often until thick, about 20 minutes.
  2. Scrape the cooked grain into the prepared pan and smooth the top. Chill.

Ragout

  1. Prepare the vegetables and reserve. Heat a large sauté pan over medium-high heat and add oil, then add onions, peppers and corn and cook, stirring. When onions are tender, add garlic and stir for 1 minute. Add tomato puree, kidney beans and oregano and simmer until thick. Stir in salt and cilantro. Take off heat and keep warm; adjust seasonings.
  2. Preheat broiler. Oil a baking sheet. Run a paring knife around the polenta in the pan and loosen it, then flip out onto the baking sheet. Slice the polenta into four squares, and then cut each into two triangles. Move the pieces so they are not touching. Lightly oil the tops of the polenta pieces and broil them 6 inches from the heat. Watch them carefully, and turn when the tops are golden and crisp.
  3. When the polenta is hot and crispy on the edges, serve with ragout. Top each serving with crumbled queso fresco or a dollop of cream if desired.

Source: Bob’s Red Mill. Available at:https://www.bobsredmill.com/recipes/how-to-make/aztec-amaranth-polenta-with-red-bean-corn-and-chile-ragout

References

Toimbayeva D, Saduakhasova S, Kamanova S, Kiykbay A, Tazhina S, Temirova I, Muratkhan M, Shaimenova B, Murat L, Khamitova D, et al. Prospects for the use of amaranth grain in the production of functional and specialized food products. Foods. 2025; 14(9):1603. https://doi.org/10.3390/foods14091603

Mng’omba SA. Grain amaranth, a potential and resilient food crop amenable to processing for diverse food and other products. Frontiers in Sustainable Food Systems. 2025;9:1656596. doi:10.3389/fsufs.2025.1656596

Myers RL. Amaranth: An Ancient Grain and Exceptionally Nutritious Food. California: Indigo; July 2018. Available at: https://www.indigo.ca/en-ca/amaranth-an-ancient-grain-and-exceptionally-nutritious-food/9780692161050.html

Mikuy A, Mikuy S. Traditional High Andean Cuisine (Peru and Ecuador). Santiago de Chile: FAO; 2013. Available at: https://www.fao.org/4/i1466e/i1466e.pdf

Antidiabetic potential of underutilized crops: Nutritional, phytochemical insights, and prospects for diabetes management: New review

A new review published in Applied Food Research (December 2025) “discusses the antidiabetic potential of five underutilized crops: Buckwheat, Quinoa, Amaranth, Moringa, and Teff. These crops are rich in bioactive compounds, including polyphenols, flavonoids, and saponins, which are known to play significant roles in the prevention and management of diabetes. By improving insulin sensitivity, inhibiting glucose absorption, and providing antioxidant benefits, these phytochemicals help regulate blood glucose levels and enhance overall metabolic health. Additionally, the nutritional profiles of these crops, characterized by high-quality proteins, essential amino acids, dietary fiber, vitamins, and minerals, make them valuable in promoting health and managing diabetes.” (Kaur et al., 2025)

This new review “explores the nutritional and phytochemical compositions of these crops, detailing the methods for detecting bioactive compounds, and presents key in vitro and in vivo studies demonstrating their antidiabetic properties.” Furthermore, it also discusses the “prospects of integrating these crops into mainstream agriculture and food systems, emphasizing their potential as natural, holistic interventions for diabetes management. It provides a comprehensive resource for students, researchers, and policymakers, offering scientific insights that can guide further research, public health strategies, and policy development for promoting the use of these underutilized crops in managing diabetes.” (Kaur et al., 2025)

Antidiabetic Potential of Underutilized Crops

“Diabetes mellitus is a metabolic disorder which is characterized by persistent hyperglycemia, resulting from defective insulin secretion, insulin action, or both (Lee et al., 2012). The glycemic index (GI) ranks carbohydrates based on their effect on blood sugar levels within two hours of consumption, on a scale from 0 to 100. Low-GI foods (GI < 55) cause a slower rise in blood glucose and insulin levels. Such diets are linked to improved glucose and lipid profiles and better weight management through enhanced appetite control. (Schaffer-Lequart et al., 2017). Incorporating high-GI foods into the diet can elevate biomarkers associated with inflammation.

The GI [gastro-intestinal tract] may play a role in cancer prevention, as it influences blood sugar and insulin levels, which have been linked to cancer risk. Insulin resistance and insulin-like growth factors are also involved in cancers associated with dietary habits, such as colorectal, breast, and prostate cancers (Galeone et al., 2012; Mullie et al., 2016; Sieri et al., 2013; Turati et al., 2015). Reducing inflammation in individuals with gluten allergies offer protection against various diseases (Maki & Phillips, 2015).” (Kaur et al., 2025)

“Low GI diets have been linked with reduced insulin resistance and lower risk of developing diabetes, cancer and cardiovascular diseases (Atkinson et al., 2008; Maki & Phillips, 2015; Schaffer-Lequart et al., 2017). The GI [glycemic index] of quinoa ranges from 35 to 53, depending on cooking time. Notably, after cooking, refrigeration, and reheating (microwave, 1.5 min), the GI of 150 g of quinoa is reported to be 53, indicating that quinoa maintains its low GI even when overcooked (Atkinson et al., 2008). Human studies have indicated that quinoa consumption greatly lowers plasma glucose levels and reduces oxidative stress in Wistar rats fed on a high-fructose diet (31% fructose) as compared to the control rats (Pasko et al., 2010). De Carvalho reported that consuming quinoa significantly reduces triglycerides including free fatty acids (FFA) (De Carvalho et al., 2014).” (Kaur et al., 2025)

“Elevated FFA levels can disrupt glucose regulation by impairing insulin function, leading to increased triglycerides. Regular consumption of quinoa can help lower free fatty acid levels, enhance insulin sensitivity, and lowers blood glucose as well as triglyceride levels. Oleanolic acid (OA) isolated from sprouted quinoa yogurts with its concentration optimized by the germination process has demonstrated antidiabetic activities. Sprouted quinoa can be used to derive OA nutraceuticals or incorporated as a food/functional ingredient (Obaroakpo et al., 2020). Three polysaccharide fractions, primarily composed of glucose, arabinose and galactose exhibited immunoregulatory effects in RAW264.7 cells, along with dose-dependent antioxidant and antidiabetic activities in vitro (Tan et al., 2021). α-Glucosidase and pancreatic lipase play key roles in the complex carbohydrate digestion and absorption of triglycerides, respectively. Bioactive compounds in foods that inhibit key digestive enzymes can aid in blood sugar regulation, offering potential benefits for individuals with type 2 diabetes.” (Kaur et al., 2025)

“Phenolic compounds in quinoa have demonstrated significant inhibitory effects on both α-glucosidase and pancreatic lipase activities (Chen et al., 2022). A clinical trial involving older adult prediabetic individuals demonstrated that consumption of quinoa for 8 weeks resulted in lower reactive hypoglycemia levels and a reduction in body weight (Díaz-Rizzolo et al., 2022). Additionally, multiple meta-analyses of randomized controlled trials have shown that regular consumption of quinoa has a beneficial impact on blood glucose and lipid metabolism, notably leading to considerable reductions in serum triglycerides (Atefi et al., 2022; Karimian et al., 2021; Navarro-Perez et al., 2017). In another study, it was revealed that quinoa yogurt intake reduces fasting blood glucose levels while increasing level of hepatic glycogen content in T2DM mice, probably via Akt/AMPK/PI3K signaling. Further, saponins from quinoa bran and bioactive peptides isolated from quinoa protein have been shown to lower lipid levels, blood glucose in vivo by modulating gut microbiota composition and abundance. These effects are linked to molecular mechanisms involving PPAR signaling and inflammation markers (Li et al., 2023a).” (Kaur et al., 2025)

“Buckwheat is known for its low GI, which contributes to its effectiveness in managing blood sugar levels (Zou et al., 2023). Various studies have shown that prolonged consumption of buckwheat-derived products can lead to significant improvements in managing hyperglycemia, a common characteristic of diabetes (Mondal et al., 2021). Its consumption can help stabilize blood glucose and improve overall glycemic control. Research indicates that consuming buckwheat enhances postprandial satiety and lowers insulin and plasma glucose levels more effectively than white wheat bread in individuals with type 2 diabetes (Su-Que et al., 2013). Flavonoids extracted from Tartary buckwheat have been shown to retain their antidiabetic properties post digestion (Bao et al., 2016).

The antidiabetic effects of the ethanolic extract of Tartary Buckwheat (TB), which contains high levels of rutin and quercetin, were systematically evaluated. This evaluation was conducted in FL83B hepatocytes exposed to high glucose and in C57BL/6 mice subjected to a fructose-rich diet (FRD) (Lee et al., 2012). The ethanolic extract of Tartary buckwheat (EEB) and rutin activate the Akt pathway, resulting in the upregulation of AMP-activated protein kinase (AMPK) and the suppression of protein tyrosine phosphatase 1B (PTP1B) (Lee et al., 2012). Also, buckwheat-derived polyphenols, such as quercetin and rutin, along with non-starch polysaccharides and proteins, have been shown to effectively inhibit α-glucosidase and α-amylase. This inhibition aids in reducing the release of glucose and other mono- and oligosaccharides into the bloodstream (Wang et al., 2016; Zhu, 2021).” (Kaur et al., 2025)

Table 1 – included below – summarizes the antidiabetic activities of underutilized crops.

Table 1. Summarized antidiabetic activities of underutilized crops.

Source: Kaur et al. (2025)

Future Directions and Concluding Remarks

“Integrating buckwheat, quinoa, amaranth, moringa, and teff into daily diets can significantly enhance nutritional intake and aid in diabetes management. Practical ways to incorporate these crops include adding quinoa and amaranth to salads, soups, and casseroles, utilizing their high protein and fiber content to enhance satiety and glycemic control. Based on the studies reviewed, it can be deduced that buckwheat flour can be used in baked products, pancakes, and as a gluten free alternative in various recipes, offering a rich source of rutin and other bioactive compounds.” (Kaur et al., 2025)

Recipe for Balsamic Quinoa Salad

Ingredients

  • 2 cups quinoa, rinsed
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup Balsamic Vinegar or Seven Barrels Maple Balsamic Vinegar
  • 1/3 cup agave syrup or honey
  • 1/2 cup dried cranberries or dried cherries
  • 1/2 cup chickpeas, rinsed
  • 1/2 cup celery, diced
  • Handful of baby arugula
  • 1/2 cup raw chopped pecans, toasted
  • 4 scallions, thinly sliced
  • 1 tsp sea salt, plus additional to taste
  • Freshly ground black pepper, to taste

Instructions

Cook quinoa according to package directions. Let cool completely and fluff with a fork.

Prepare dressing: In a small bowl, whisk oil, balsamic vinegar or maple Balsamic vinegar and agave or honey.

Add 3/4 cup dressing to quinoa. Stir in cranberries, chickpeas, celery, arugula, scallions and salt. Refrigerate for a couple hours or overnight to let all the flavors blend.

Toast chopped pecans in a small pan over medium heat until toasted and lightly browned.

To serve, stir in remaining 1/4 cup dressing, add pecans and season with additional salt and pepper to taste.

The recipe serves 8.

Recipe adapted from: Moss, M. Maple Balsamic Salad. June 15, 2021. Available at: https://www.7barrels.com/blogs/dark-balsamic-recipes/maple-balsamic-quinoa-salad?gad_source=1&gad_campaignid=23323763206&gbraid=0AAAAAoZ2gqF0gcQ33Y9S0H0aGX1NGhfRI&gclid=Cj0KCQiA0p7KBhCkARIsAE6Xlak8wPHvLAPOGNwcWfy5JNfzugETnnzvPmuvwdSkocD5MMlT-lN9qa0aAhWJEALw_wcB

“Moringa leaves, with their high antioxidant and nutrient content, can be incorporated into smoothies, teas, and vegetable dishes, providing a potent boost of vitamins and minerals. Teff flour, known for its rich iron and calcium content, can be used to make breads and traditional flatbreads like injera, which can help maintain stable blood sugar levels. Public health campaigns and educational programs should promote the health benefits and versatile culinary uses of these crops to encourage widespread adoption. Cultivating these underutilized crops offers numerous agricultural and economic benefits.” (Kaur et al., 2025)

“These crops are often well-suited to marginal environments and can be grown with minimal inputs, making them sustainable and cost-effective. For instance, quinoa is known for its drought resistance, and moringa can thrive in poor soils while providing high yields. Developing efficient cultivation practices and providing support to farmers through training and resources can enhance yield and quality.

“Creating demand through branding and marketing strategies, such as emphasizing the health benefits and unique qualities of these crops, can increase their economic value. Government policies and incentives can play a key role in promoting the cultivation and commercialization of underutilized crops, supporting biodiversity conservation, enhancing rural livelihoods, and promoting food security. For instance, The Indian Council of Agricultural Research (ICAR) initiated the All India Coordinated Research Network on Potential Crops (AICRN-PC) to promote underutilized species. The initiative focuses on improved breeding strategies, nutritional and nutraceutical assessments, and germplasm conservation across India’s diverse agro-climatic zones.

By researching several potential crops, AICRN-PC released high-yielding varieties and supports food security, rural livelihoods, and biodiversity conservation, addressing future agricultural challenges and promoting sustainable crop cultivation in marginal lands. Despite the promising potential of these crops, there are gaps in current research that need to be addressed. Further studies are required to fully elucidate and validate the mechanisms of their antidiabetic effects, including their impact on insulin sensitivity, glucose metabolism, and oxidative stress pathways.

Optimizing cultivation practices through agronomic research can enhance productivity and resilience, particularly in the face of climate change. Clinical trials involving larger and more diverse populations are essential to validate the efficacy of these crops in diabetes management, ensuring that findings are generalizable across different demographic groups.” (Kaur et al., 2025)

“Additionally, research should focus on developing value-added products, such as fortified foods or nutraceuticals, and exploring the synergistic effects of combining these crops with conventional treatments to maximize their therapeutic potential. Addressing these research gaps will provide a more robust evidence base for incorporating these crops into diabetes prevention and management strategies.

The cultivation and commercialization of these crops can also support sustainable agricultural practices, enhance food security, and provide economic benefits to rural communities. Encouraging the growth of these crops can contribute to biodiversity conservation and resilience against climate change, making them a valuable addition to sustainable agriculture. As the global prevalence of diabetes rises, innovative and sustainable solutions are urgently needed.

Buckwheat, quinoa, amaranth, moringa, and teff offer promising alternatives with significant nutritional and medicinal benefits for diabetes management. Continued research and promotion of these underutilized crops can play a key role in addressing the diabetes epidemic and fostering a healthier, more sustainable future.” (Kaur et al., 2025)

Reference

Kaur S, Gadpayale D, Kumari A, et al. Antidiabetic potential of underutilized crops: Nutritional, phytochemical insights, and prospects for diabetes management. Applied Food Research. 2025;5(2):101127. https://doi.org/10.1016/j.afres.2025.101127.