Agricultural yields of rice, wheat and maize are plateauing, fueling concerns as to how we can produce food of sufficient quantity — and quality — to maintain a growing population. Homogenous diets and poor food access mean that one in three people in the world suffers from micronutrient deficiencies, while nearly 2 billion people are overweight or obese. Food production and diets are further interlinked with heightened concerns over farmer livelihood resilience and environmental sustainability.
The Biodiversity for Food and Nutrition (BFN) Project envisions a more resilient food system that addresses these issues through the lens of agrobiodiversity; in short, by sharing the wide variety of indigenous crops that can sustain people and the environment. While the nutritional value of crops such as quinoa or acai has gained recognition and increased demand, other crops with the capability of benefiting both producers and consumers are yet to be fully utilized.
BFN takes a multi-level approach to the conservation, revival, and promotion of these biodiverse nutrient-rich plant species. Our work falls under three main goals: