A Whole Day for Whole Grain

A Whole Day for Whole Grain celebrates the flavor, versatility, and benefits of whole grains. Observed on the first Wednesday in April from 2012 through 2015 and on the last Wednesday in March from 2016 onward, the day encourages people to discover more whole-grain foods and enjoy them throughout the day.

The celebration began in 2012 as National Whole Grain Sampling Day, organized by Oldways and the Whole Grains Council (WGC). Its purpose was to help people try whole grains through samples and other activities. Partners have included supermarkets, restaurants, schools, universities, workplaces, and food companies, with past events featuring tastings, cooking demonstrations, quizzes, contests, and educational materials. The WGC describes the day as a way to reduce barriers to trying whole grains and to make them more accessible and appealing.

A whole grain contains all three parts of the grain kernel—the bran, germ, and endosperm—in roughly the same proportions as the intact grain. Oats, barley, brown rice, quinoa, bulgur, millet, sorghum, and whole wheat are among the many grains that can add different flavors and textures to meals. Whole grains also feature prominently in food traditions around the world, from Mediterranean and African cuisines to Asian and Latin American dishes.

How to Observe A Whole Day for Whole Grain

Celebrate by trying a whole grain you have not eaten before, or by preparing a familiar meal with a whole-grain ingredient. Enjoy whole-grain foods at breakfast, lunch, and dinner, and consider hosting a tasting or cooking demonstration for friends, family, classmates, or coworkers.

You can also learn more with the Whole Grains Council’s A to Z guide, share a whole-grain recipe or fact, or donate whole-grain products to a local food pantry. The organizer’s celebration ideas include trying a new-to-you grain and hosting an educational event.

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