Barilla ranks as one of today’s top Italian food groups, leading in the global pasta business, the pasta sauces business in continental Europe, the bakery products business in Italy, and the crispbread business in Scandinavia. Being the first user of durum wheat worldwide for its pasta production, Barilla focused its research activity, since more than 20 years ago, on durum wheat breeding to meet its needs in terms of quality for pasta manufacturing. Moreover, the limited availability of durum wheat at the global level, compared to the other major cereals, led Barilla to adopt an integrated approach to manage its production chain from the field to the finish product. Recently, Barilla has carried out a study on the environmental impacts of pasta conducted with the life cycle assessment methodology, through the publication of the Environmental Product Declaration. The study showed that, through durum wheat production chain, the cropping system is responsible for more than 80% of the ecological footprint, approximately 60% of the carbon footprint and almost for the entirety of the water footprint. As a consequence, Barilla launched a specific project, the “Barilla Sustainable Farming” with the aim to increase the widespread use of sustainable cropping systems. The project has been focusing on identifying potential improvements of the most diffused cropping systems for the cultivation of durum wheat in Italy, maintaining high levels of quality and plant health conditions.