Modern cereal varieties can produce high yields when grown with massive inputs of fuel and agrichemicals. But this approach has left our food systems dangerously exposed to pests, diseases, climate change and economic crises. Genetically diverse populations of heritage grains can be grown without agrichemicals in a way that nurtures the soil, supports biodiversity and produces top quality grain. Heritage grain populations are also more resilient in the field and adapt to climate change. The first step in developing a more sustainable cereal production system is to embrace crop diversity in the field as well as in the bakery, brewery and distillery. This talk will bring together practitioners who work with heritage grains to discuss how these crops are being preserved, grown and used for food and spirits.