To feed an additional two billion people by 2050, food production will need to increase by half globally (FAO, SOFI, 2017). Increasing the production of traditional staple crops is unlikely to meet the increasing demand, in major irrigated wheat, rice and maize systems, yields appear to be near 80 percent of the yield potential. The second challenge is the nutrition gap between what foods are grown and available, and what foods are needed for good health. This requires increasing the availability and access to the nutritious foods necessary for a healthy diet.