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Steady Gains Toward Healthier Grains: Denise Hauge (1), Len Marquart (1,2), Stephen D. McCurry (1), and Gary Fulcher (3). (1) Grains for Health Foundation, St. Louis Park, MN, U.S.A. (2) Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A. (3) Department of Food Science, University of Manitoba, Winnipeg, Manitoba. Cereal Foods World 56(1):37-39. The grains community once again has the opportunity to serve as a leader in public health by improving the health of the grain food supply. The Grains for Health Foundation (GHF) was formed to convene stakeholders around key issues that face industry, researchers, and government agencies to move toward a healthier food supply. The foundation focused on convening leaders in the grain school supply chain, researchers in grains and health, and stakeholders to shape whole grain pasta improvement initiatives during its second year. The coming year presents an opportunity to focus on specific projects that create meaningful changes to the health of the food supply. Getting involved with the GHF is an excellent opportunity to work on interdisciplinary projects that create foundational changes that improve public health in the long term.
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