As the planet continues to warm, farmers are using more extractive and damaging farming techniques which exacerbate the effects of climate change. But some farmers and scientists are peering back in time to discover alternative solutions.

Ancient grains like sorghum, millet and indigenous rice have been planted for centuries and contain a natural genetic makeup that makes them more resilient to changes in our climate. While these indigenous crops might produce lower yields than genetically modified crops, they don’t require harmful fertilisers that damage soils; they are also less demanding on our water resources.

Without economic backing or governmental support, will farmers make the switch to ancient grains, and will consumers be able to accept them?