Farinart has introduced a new line of 100% local whole-grain flours sourced from regenerative farms in Quebec. The initiative focuses on restoring soil health and increasing carbon sequestration through cover cropping and optimized crop rotations to help artisanal bakeries reduce their carbon footprint. The product range includes soft and hard red winter wheat, winter rye, and malted winter barley. By using stone-milling techniques and local sourcing, the company aims to provide traceable, low-impact ingredients for the production of carbon-neutral bread.
