Agricultural biodiversity for healthy, diverse diets

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dc.creatorKennedy, G.
dc.creatorStoian, D.
dc.creatorHunter, D.
dc.creatorKikulwe, Enoch Mutebi
dc.date2016
dc.date2017-01-17T10:31:24Z
dc.date2017-01-17T10:31:24Z
dc.date.accessioned2026-06-27T13:50:10Z
dc.descriptionThe 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.
dc.identifierhttps://hdl.handle.net/10568/78821
dc.identifier.urihttp://hdl.handle.net/123456789/67252
dc.languageen
dc.publisherBioversity International
dc.rightsOpen Access
dc.sourceKennedy, G.; Stoian, D.; Hunter, D.; Kikulwe, E. (2016) Agricultural biodiversity for healthy, diverse diets. In: Bailey, A. (ed.) Mainstreaming agricultural biodiversity in sustainable food systems: scientific foundations for an Agrobiodiversity Index – Rome (Italy): Bioversity International. p. 10-13. ISBN: 978-92-9255-059-2
dc.subjectagriculture
dc.subjectbiodiversity
dc.subjectdiet
dc.subjectdiversification
dc.subjectfoods
dc.subjecthuman nutrition
dc.titleAgricultural biodiversity for healthy, diverse diets
dc.typeBook Chapter

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