Increasing diversity in cereal cropping implies changes and fosters innovation in agronomy, processing and marketing and impacts on how cereals are produced and consumed. Many alternative cereals (such as ancient wheats) and genetic structures are well suited to low input environments. The species, strains and cultivars possess positive agronomic traits for organic and low-input production and thus can offer resilience for the system. There also is an increasing demand for healthy and environmentally-friendly food that offers opportunities to diversify supply chains. Growing alternative cereals therefore offers an opportunity for farmers seeking to build resilience through diversifying their farming system.