WITTENBURG, GERMANY — The fourth World Flour Day will be celebrated on March 20, 2023, with a look to the future.

The focus this year will be “The Future of Flour.” In previous years, organizers asked the global flour community for answers to a specific question. This year, the question is, “How do you see the future?”

“The question was purposefully chosen to be open, because we know how many facets it encompasses,” said Julia Fabiny-Schindel, social media manager of the Stern-Wywiol Gruppe.

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, organizers said.

“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,” Fabiny-Schindel said. “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. A unified platform will show a multifaceted mirror of global perspectives on flour and its future.

The date was chosen because it is 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.