World Flour Day 2023: Focus on the future of world nutrition
On World Flour Day 2023, the focus will be on the future of the world’s nutrition.
On 20 March the global milling community will honour flour, mankind’s staple food, for the fourth time
With the motto “The Future of Flour,” this year it will be about the visions of the millers
Wittenburg, 30 January 2023. World Flour Day is an outstanding occasion for millers and consumers to honour the “white gold” and its importance for daily nutrition. The FlourWorld Museum in Wittenburg, which initiated the day in 2020, will invite the entire community to contribute activities, posts and celebrations for 20 March 2023.
Milling is one of the oldest artisanal crafts. Flour is the world’s most important staple food, and for millennia has contributed to health, well-being and prosperity around the world. Given the fast-growing global population, and the geopolitical and climatic challenges, this importance will only grow.
“In preceding years, in the run-up to World Flour Day we asked the global flour community for their perspectives on specific questions, and posted their responses on a special website. This year we again want to celebrate the day with many different global visions and perspectives on the future of the industry.
Because it’s about the community, its goals, needs and visions, and about linking all actors together more strongly,” explains Social Media Manager Julia Fabiny-Schindel of the Stern-Wywiol Gruppe. “This year, with all the developments and challenges, it is especially important to us to look to the future. So our question is, ‘How do you see the future?’ The question was purposefully chosen to be open, because we know how many facets it encompasses.”
The FlourWorld Museum in Wittenburg will invite the entire community to contribute activities, posts and celebrations for 20 March 2023. © Mühlenchemie
Inspiration is provided by categories that are currently of interest to millers, including visions of the product world of tomorrow, the influence of climate change on the production of flour, its sufficient availability for the growing world population, and the contributions that technological progress and knowledge can make. It is also hoped that the day will help motivate and get people excited about specializing in flour and nutrition.
Julia Fabiny-Schindel stresses: “We want to create a platform for the future visions of everyone involved in the creation and consumption of flour-based products, from the farmer to the miller, the bakeries, the food industry, trade, science and consumers. We look forward to varied, individual and personal perspectives.”
Contributions will be shown on the www.worldflourday.com website as photos, videos and stories. In social media, entries for the day will be posted under #worldflourday and #futureofflour. Thus, a unitary platform will show a multifaceted mirror of global perspectives on flour and its future.
20 March was chosen for World Flour Day as the date in the middle of the solstice. In the Northern Hemisphere this is the beginning of spring, the time of planting, and in the Southern Hemisphere it marks autumn and harvest. World Flour Day was initiated three years ago and has now become a firm date in the calendars of millers everywhere.
The FlourWorld Museum in Wittenburg near Hamburg, Germany holds the world’s largest collection of flour sacks, over 3800 of them from 140 countries. Flour.Power.Life is the unifying idea under which the sacks portray the traditions, history and myths of flour. The museum and World Flour Day are dedicated to flour and the millers of the world, who supply humanity with flour every day.
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