A Belgian doctoral study of small local grain-to-bread networks in Wallonia found that farmers, millers and bakers struggle with scattered organization and limited knowledge sharing. Peasant seeds, formal artisan milling and baking training, and local storage and processing facilities emerged as key fixes, and a co-created podcast helped connect the network.
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Local bread-grain chains in Wallonia are fragmented, with limited knowledge circulation and few adapted storage and processing facilities.
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Key levers identified: revaluing peasant seeds, creating official artisan milling and baking training, and building storage and processing infrastructure suited to local scale.
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Experiential and sensory knowledge, plus a renewed relationship with living materials like soil, wheat, flour and sourdough, drives viability; a participatory podcast, Le Pain qu'on Sème, strengthened networks and public engagement.
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