Agricultural biodiversity for healthy, diverse diets

Abstract

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: [1] consumption via own production or gathering from the wild and [2] 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.