Microbiomes for the future of sustainable wheat production

Researchers from the WHEATBIOME project joined forces to address several challenges related to sustainable wheat production and consumption, revealing the role of microbes in shaping the Future of Healthy Food. Food systems are facing unprecedented challenges due to the increase in the world population, climate change, and geopolitical instability, which threaten food security and prices. Additionally, systemic inefficiencies and massive food waste from crop harvest to consumption have been observed. This scenario imposes an urgent unification of different scientific research areas to advance knowledge on a future-proof agrifood system. Wheat is a staple crop facing stagnant production in Europe due to increasing biotic and abiotic stresses exacerbated by climate change. Its nutritional importance spans human and animal consumption, yet its immunogenicity poses health risks like gluten sensitivity and celiac disease.