Comfort food, gluten and going green

I just read in the paper that General Mills has unveiled a big plan to reduce its contribution to greenhouse gases.  I found this version of the story here: http://fortune.com/2015/08/31/general-mills-going-green/.  On the same page was a little promotional video explaining why Cheerios will be gluten-free by late fall of this year.  (They started distributing the new version in July, so depending where you shop, you may actually have seen them.)  This will be good news for some devoted cereal eaters who have had to give up their favorites because of gluten intolerance, since they are likely to taste pretty much the same as old Cheerios, and many gluten-free products do not taste like their gluten-containing counterparts.  As for the greenhouse gas reductions, I wonder whether in the future, what qualifies as "comfort food" will relate to our comfort with where the food came from.  Note the comment about "farm to fork to landfill."