John Foss’s family had grown wheat in Australia since his great-grandfather’s time. As he continued that tradition, though, John noticed that most of the wheat he sold ended up in processed foods that were just too high in sugar and too low in nutrients to be really healthy. John didn’t want to give up farming, but he didn’t want to contribute to rising rates of obesity and heart disease either. In 2001, travelling on a Nuffield Farming Scholarship, he found a solution: chia, a nutrient-dense ancient grain usually eaten as a wholefood. Now, as chairman of The Chia Co, John coordinates farmers in Western Australia’s Kimberley region who work the largest sustainable chia farms in the world.