Scientific Foundations for an Agrobiodiversity Index
A new book which summarizes the most recent evidence on how to use agrobiodiversity to provide nutritious foods through harnessing natural processes.
To download just the parts of the book you need, scroll down.
“With a host of case studies, facts and figures about this growing area of research, this is a must-read for anyone interested in how we can use all our biodiversity resources for more nutritious food while reducing damage to the planet.”
HE Prof. Ameenah Gurib-Fakim, President of Mauritius
“Thoughtful, refreshingly clear and at times provocatively counter-intuitive,
[Mainstreaming Agrobiodiversity] is a serious and commendable effort. It deserves considered engagement and reflection.”
Cary Fowler, former Executive Director of the Global Crop Diversity Trust
"This publication reminds us of the underutilized potential in our diets—of the thousands of food species that never make it to our plates—and the ways in which tapping into this diversity not only builds a more resilient, sustainable food system but a more robust, thriving global community."
Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love
Read these short blogs written by Bioversity International scientists about the main issues discussed in Chapter 2, 3, 4 and 5.
By Gina Kennedy and Dietmar Stoian
Food biodiversity – the diversity of plants and animals and other organisms used for food, both cultivated and from the wild – can help address hunger, malnutrition and micronutrient deficiencies.
By Simon Attwood
There is a lot of biodiversity about, but what does it do for us? Used effectively, agricultural biodiversity can make our diets healthier, and agriculture more resilient and sustainable