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hugo7-
That is the question: How much grain yield do we lose if we grow food in a way that doesn't trash the soil?
Since a lot of land is used for growing animal fodder/sugar beet (which is also very destructive to the environment due to neonicotinoids) it may not be as bad if some can be re-directed, farmers get help with flooding protection/drainage, but research needed.
The other bread issue is that climate chaos is leading to grain of a lower quality that is not suitable for bread.
I am being a bit tongue in cheek here, but we have low quality food, and regenerative agriculture/old grains can perhaps play a role. But at £4 a bread it's hard to scale up.
JWestland
Do it, only m&s and artisanal bakery bread is edible ;)
Sourdough for the people!
Joking aside, bread baked with old grain species that do not require ploughing is also far more environmentally friendly.
Could be a win for all :)