Developing Net Zero Wheat Varieties

Wheat (Triticum aestivum) is a major crop grown worldwide, with >700 million tonnes produced/year (FAO stat 2018) accounting for up to 23% of protein in western people's diet. Our current high-input wheat production systems are highly costly, both to the farmers (fertiliser prices have >doubled since 2019) and to the environment. Synthetic N fertilisers applied on field are primarily generated through the Haber-Bosch process, which releases high level of greenhouse gases (GHGs). In addition, the application of N fertiliser to the crop can lead to further loss of N either in leachate, leading to diffuse pollution and eutrophication of aquatic ecosystems, or be lost through volatilisation (e.g.NH3) and especially the greenhouse gas N2O . It is imperative to address this, using an approach that combines agronomic, environmental, and genetic expertise. To ensure that the carbon footprint associated with high-quality wheat production in the UK can be reduced, new cultivars must be assessed at all levels (including their environmental impact) under regenerative agriculture practises. This aim is aligned with the commitment of our industrial partner, Sainsbury's, to reducing its carbon footprint by 30%. The combination of improved wheat varieties, without compromising yield or grain quality and reduced N requirements will thus not only reduce emissions of a potent greenhouse gas but also helps reduce costs of production and stabilizing food prices.