The global supply and consumption of food has increased over the last 50 years. However, due to our focus on increased productivity, our access to diverse and healthy foods has radically reduced. Many people remain hungry and increasing numbers have micronutrient deficiencies.
For improved security of food and nutrition, and a more sustainable environment, we must look to the wide range of less well-known species available in many developing countries to improve diversity.
In a new book, scientists discuss the role of biological diversity in agriculture. Agricultural biodiversity or agrobiodiversity provides alternatives to conventional agricultural crops. It can harness diverse biological resources to make food production more sustainable.
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