Sustainable use and conservation of edible fungi and invertebrates used as dietary components of food/feed
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This study was prepared to inform the work of the Commission on Genetic Resources for Food and Agriculture on fungi and edible terrestrial invertebrates used as sources of food or livestock feed. It explores both the wild gathering and the cultivation of both groups of organisms, outlining the range of species involved, their significance to nutrition, livelihoods, trade and sustainable development, the threats they face and what is known about their risk status. It provides an overview of the current state of efforts to conserve them and use them sustainably and sets out recommendations on how these efforts can be strengthened.