neglected & underutilized species (NUS)
Making local crops work for nutrition-sensitive agriculture
A new framework will guide practitioners to use a broad portfolio of crop species to bring nutrition back to the table.
Recipes to the rescue
Bioversity International partners with chefs, nutritionist, local communities and researchers to leverage the low-cost, highly nutritious and...
Our health linked to our food linked to our biodiversity
Dorothy Shaver, Global Sustainability Lead for Knorr, Unilever, marks the International Day for Biological Diversity with a guest blog on why eating...
Healthy Foods You Haven’t Heard Of (Yet): The Biodiversity for Food and Nutrition Database
A new database compiles nutrition information on over 185 neglected and underutilized food species and varieties, researched by partners of the...
Untold Tale of the Tepary
This holiday season, Bioversity International tells the story of the nutritious and resilient, yet small and underutilized tepary bean, and the...
Bioversity International featured at Africa’s biggest gathering of nutritionists
Bioversity International showcased its research addressing the lack of important micronutrients in African diets at Africa’s biggest gathering of...
More than a thousand vegetables, many of them forgotten
Bioversity International and partners reveal that most of the world's vegetable species are poorly documented, and present a study and database with...
Adding colour to rural diets year round with the Seasonal Food Availability Booklet
From focus group to plate: a new tool developed by Bioversity International to enhance the use of local agrobiodiversity for health and nutrition
Shaking up markets and narratives for increased consumption of nutritious fonio and Bambara groundnut
Effective value chains can increase the presence of a crop in markets and enable farmers to earn reliable incomes, which encourages continued...
Uniting efforts to enhance the use of neglected Mayan superfood chaya
Rose Robitaille, Research Fellow, Healthy diets from sustainable food systems, discusses the potential of chaya, an underutilized Mayan spinach, and...