I love baking with stoneground wholemeal and spelt flours. They add texture and a nutty taste, which you don't seem to get when using bleached white flours.
Along with avoiding too much carbon footprint, I also want to support our British producers and suppliers.
The ingredients may cost a little more, but IMHO, you're getting a far better taste and the satisfaction of supporting British producers.
As you start to introduce wholegrain and wholemeal flours into your baking, you can mix and match with the flour white flour remaining in your cupboards. I've added alternative notes on most of the recipes.