In 2015, there was a revival of interest in sustainable baking practices using ancient grains such as emmer and spelt. These grains, which have been cultivated for thousands of years, are recognized for their nutritional benefits and lower environmental impact compared to modern wheat varieties. The resurgence of these grains in baking reflects a broader trend towards sustainable agriculture and a growing consumer preference for healthier, more environmentally friendly food options.

Sustainable baking with ancient grains in 2015 inspired eco-poetry that emphasizes biodiversity, heritage, and future stewardship. Poets like Alice Walker began to explore themes of sustainability and the connection between food, culture, and the environment, thus promoting a dialogue on ecological responsibility.