Agricultural biodiversity for healthy, diverse diets
Review statusPeer Review
MetadataShow full item record
Kennedy, G.; Stoian, D.; Hunter, D.; Kikulwe, E. (2016) Agricultural biodiversity for healthy, diverse diets. In: Bailey, A. (ed.) Mainstreaming agricultural biodiversity in sustainable food systems: scientific foundations for an Agrobiodiversity Index – Rome (Italy): Bioversity International. p. 10-13. ISBN: 978-92-9255-059-2
Permanent link to cite or share this item: https://hdl.handle.net/10568/78821
External link to download this item: https://www.bioversityinternational.org/fileadmin/user_upload/campaigns/CBD/Mainstreaming_Agrobiodiversity_Sustainable_Food_Systems_Summary.pdf
The key messages outlined by this chapter are: Food biodiversity is the diversity of plants, animals and other organisms used for food, both cultivated and from the wild. Using food biodiversity to diversify diets is a critical element in response to global malnutrition and towards sustainable food systems. Food biodiversity reaches consumers through two principal pathways:  consumption via own production or gathering from the wild and  purchase of wild or cultivated biodiversity. The nutrient content between different species or varieties of the same species can vary a thousandfold. This information can be used to maximize nutritional adequacy of diets. Improved access, availability, affordability and acceptability of food biodiversity are key factors for achieving healthier diets.