Food biodiversity

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Food biodiversity is defined as "the diversity of plants, animals and other organisms used for food, covering the genetic resources within species, between species and provided by ecosystems." [1]

Contents

Food biodiversity can be considered from two main perspectives: production and consumption. From a consumption perspective, food biodiversity describes the diversity of foods in human diets and their contribution to dietary diversity, cultural identity and good nutrition. Production of food biodiversity looks at the thousands of food products, such as fruits, nuts, vegetables, meat and condiments sourced from agriculture and from the wild (e.g. forests, uncultivated fields, water bodies). Food biodiversity covers the diversity between species, for example different animal and crop species, including those considered neglected and underutilized species. Food biodiversity also comprises the diversity within species, for example different varieties of fruit and vegetables, or different breeds of animals.

Food diversity, diet diversity nutritional diversity, are also terms used in the new diet culture spawned by Brandon Eisler, in the study known as Nutritional Diversity. [2]

Consumption of food biodiversity

Food biodiversity in consumption

Promoting diversity of foods and species consumed in human diets, in particular, has potential co-benefits for public health and sustainable food systems perspective. Food biodiversity provides necessary nutrients for quality diets and is an essential part of local food systems, cultures, and food security. From a conservation point of view, diets based on a wide variety of species place less pressure on a single species. According to the FAO, 75% of the world's food comes from 12 plant species and five from animals. [3]

Effects on nutrition and health

A method of measurement for dietary diversity is the Household Dietary Diversity Score (HDDS). HDDS sums up the number of food groups digested in a day. [4]

Nutritionally, diversity in food is associated with higher micronutrient adequacy of diets. [5] In some cases, diverse diets have been proven to have benefits on one's health. For instance, the introduction of a wide variety of foods and food allergens during the first year of life can lead to a heightened intake of central nutrients and contribute to positive changes in the structure and function of the gut microbiome. [6] The diversification of species distributes quantities of micronutrients, macronutrients, and calories to the human diet. Among micronutrients, the nutrients for humans that are imperative to survive are A, eight types of B vitamins, C, D, E, and K. Their functions range from fighting infections, strengthening bones, healing wounds, and regulating hormones. [7] When species that provide superior macro and micronutrient densities are consumed less compared to more commonly consumed species, humans don’t achieve nearly the same benefits. For instance, rice and wheat represent staple foods in most cultures; however, teff and minor millets have more significant concentrations of protein, fat, and iron. [8]

Considering the profound impact food biodiversity has on health, food varieties can have potential risks.[ editorializing ] Wild foods (fish, plants, tree foods, wild meat, insects and fungi) serve as a crucial source of dietary diversity and essential micronutrients; especially in rural communities, foods can occasionally pose health and food safety risks. Additionally, plants and animals carry diseases that are anthropogenically passed or are zoonotic. In the U.S., there are 31 known pathogens, of the known pathogens 9.4 million people become ill from food-borne illness, 55,961 people are hospitalized from illness, and 1,351 deaths. [9] On a global scale, the decline in genetic diversity weakens the resilience of food systems, leaving them vulnerable to various challenges, encompassing pests, pathogens, and severe weather. This poses a significant risk to global food security. [10] Furthermore, food biodiversity, as measured by the absolute number of biological species in the usual diet, was negatively associated with the total mortality rate and cause-specific deaths due to cancer, heart disease, respiratory disease, and digestive disease among ~450,000 adults from nine European countries. [11]

History

Food biodiversity in the Neolithic era represented a shift from hunting and scavenging to agriculture where people started to herding animals and cultivating plants. These tactics led to the production of things like wheat, barley, dogwood fruits, grapes, and hazelnuts. [12] The Green Revolution represented the beginning of a new revolution and modernization. The beginning of the Green Revolution created the development of large yields of diversity in specific species. This resulted in new strains of rice and wheat and an increased food supply from the 1940s to the 1960s, but consequently led to the reduction of land used in agriculture. Early techniques utilized pesticides and fertilizers to gain productivity. The approaches of modernization led to techniques used today to increase food biodiversity within a single species. [13] The colonization and trade amongst resources pioneered the future of food diversity in diets. From a food biodiversity point of view, the Columbian Exchange represented the movement of species and ideas from the Old World to the New World. Foods like potato variety, maize, and cassava were among a few species introduced. The event was an early result of the globalization of food where the sharing of knowledge about food was shared. [12]

Impacts on food biodiversity

Role of biodiversity in production systems

Conservation and management of broad-based genetic diversity within the domesticated species have improved agricultural production for 10,000 years. However, diverse natural populations have provided food and other products for much longer. High biodiversity can maximize production levels, which are sustained through the beneficial impact of ecosystem services for agricultural, modified, and natural ecosystems. Conversely, reliance on a narrow portfolio of crops or crop varieties can jeopardize food production systems. This is illustrated by the Great Famine of Ireland. Potatoes were introduced into Ireland from the New World in about 1600, and they became the major food source of most Irish people. The wind-borne Potato blight fungus spread throughout the country In 1845-1847 and caused almost complete failure of the potato crop. It is estimated that 1 million people died of starvation, cholera, and typhoid. [14]

Effects on climate change

Human food biodiversity between species is put at risk when there are severe alterations to the climates surrounding crops. Extreme or abnormal weather events can cause unfavorable effects on crop yields, poor communities, rural farmers, and food sellers. Due to these events, it becomes increasingly difficult for poor populations to absorb global commodity price changes. After droughts in Russia and China, and floods in Australia, India, Pakistan, and Europe in (time) the World Bank in 2011 concluded that 44 million people returned to poverty. However, when crops are produced in biodiverse multi-functional landscapes, farmers can accommodate changing conditions. [15] In 2010-12, above-average heat temperatures caused premature budding of cherries and lower yields of corn across the U.S. Corn Belt. [16] Since the U.S. Corn Belt makes up a third of the world's global supply, climate prevention tactics protect the plant from future damaging catastrophes. [17]

Effects of technology and agricultural practices

Crop diversification practices and technology are being used to bring safer practices, more food diversity, and richness to food biodiversity. Depending on the geographic region, the protection of food biodiversity includes practice such as agricultural practices like sustainable agriculture, organic agriculture permaculture, conservation agriculture, agroecology, agroforestry, sustainable soil management, sustainable forest management, agroforestry, diversification of aquaculture, and ecosystem approach to fisheries and ecosystem restoration. Of 91 countries 81% practice these behaviors. [18] For example, inventory management techniques are used in determining the rate of consumption, and 78% of studies indicate that agroecological practices provide beneficial outcomes for those in low and middle-income countries. Agro-ecological practice creates comprehensive strategies integrating ecological, health, social, and economic factors into planning and executing agricultural and food systems. [19] Biotechnology allows farmers to grow crops of desired traits that give plant species biological advantages. These advantages are immunity to diseases, tolerance to drought, heat, cold or salinity, flavor enhancement, and superior growth traits. [20] The Advantages of biotechnology have gone towards less prosperous areas to create better livelihoods. Vietnam farmers have gained an extra income stretching from $6.85 to $12.55 for each additional dollar invested in biotech seeds compared to conventional seeds. [21]

Effects of global trade

Global trade allows people access to a wider variety of foods from different regions and climates, giving them more complex and balanced diets. The global trade model can be used to reflect the impact of trade on food concentrations and nutrition security. [22] Food biodiversity plays a critical role in the livelihood of individual countries. Trade is reliant on quality, demand, cost, and if the food is a staple food. Bhutan is an example of a country whose landscape provides a wide array of nutritional diversity. The nation is made up of 40 species of wild vegetables and 350 species of mushrooms used for food and as a profitable source of revenue. [8] The UNCDAT map 1 represents different basic food needs in countries by calculating the amount of trade balance divided by the total imports. [23] The map[ which? ] indicates that the concentrations of foods needed are different globally because import and export frequencies vary.

Ecosystem services

A wide range of biologically diverse populations in natural ecosystems and in/near agricultural ecosystems maintain essential ecological functions critical for food production. Such populations contribute positively to, for example, nutrient cycling, decomposition of organic matter, crusted or degraded soil rehabilitation, pest and disease regulation, water quality maintenance, and pollination. Maintaining species diversity while building on and enhancing ecosystem functions reduces external input requirements by increasing nutrient availability, improving water use, and soil structure, and controlling pests. [24] Heirloom rice varieties in the Philippines' Cordillera Autonomous region hold deep cultural, spiritual, and historical value, showcasing the potential of food biodiversity in preserving cultural heritage. [25]

Traits

Genetic diversity within food species is allows for a wide range of minerals, vitamins, and resistance, creating various benefits. For example:

See also

Related Research Articles

<span class="mw-page-title-main">Agriculture</span> Cultivation of plants and animals to provide useful products

Agriculture encompasses crop and livestock production, aquaculture, fisheries, and forestry for food and non-food products. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to live in cities. While humans started gathering grains at least 105,000 years ago, nascent farmers only began planting them around 11,500 years ago. Sheep, goats, pigs, and cattle were domesticated around 10,000 years ago. Plants were independently cultivated in at least 11 regions of the world. In the 20th century, industrial agriculture based on large-scale monocultures came to dominate agricultural output.

A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures, such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted to smaller molecules in the process of releasing energy, such as for carbohydrates, lipids, proteins, and fermentation products, leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host.

Vitamin deficiency is the condition of a long-term lack of a vitamin. When caused by not enough vitamin intake it is classified as a primary deficiency, whereas when due to an underlying disorder such as malabsorption it is called a secondary deficiency. An underlying disorder can have 2 main causes:

<span class="mw-page-title-main">Sustainable agriculture</span> Farming approach that balances environmental, economic and social factors in the long term

Sustainable agriculture is farming in sustainable ways meeting society's present food and textile needs, without compromising the ability for current or future generations to meet their needs. It can be based on an understanding of ecosystem services. There are many methods to increase the sustainability of agriculture. When developing agriculture within sustainable food systems, it is important to develop flexible business process and farming practices. Agriculture has an enormous environmental footprint, playing a significant role in causing climate change, water scarcity, water pollution, land degradation, deforestation and other processes; it is simultaneously causing environmental changes and being impacted by these changes. Sustainable agriculture consists of environment friendly methods of farming that allow the production of crops or livestock without damage to human or natural systems. It involves preventing adverse effects to soil, water, biodiversity, surrounding or downstream resources—as well as to those working or living on the farm or in neighboring areas. Elements of sustainable agriculture can include permaculture, agroforestry, mixed farming, multiple cropping, and crop rotation.

<span class="mw-page-title-main">Food security</span> Measure of the availability and accessibility of food

Food security is the state of having reliable access to a sufficient quantity of affordable, nutritious food. The availability of food for people of any class, gender or religion is another element of food security. Similarly, household food security is considered to exist when all the members of a family, at all times, have access to enough food for an active, healthy life. Individuals who are food-secure do not live in hunger or fear of starvation. Food security includes resilience to future disruption of food supply. Such a disruption could occur due to various risk factors such as droughts and floods, shipping disruptions, fuel shortages, economic instability, and wars. Food insecurity is the opposite of food security: a state where there is only limited or uncertain availability of suitable food.

<span class="mw-page-title-main">Polyculture</span> Growing multiple crops together in agriculture

In agriculture, polyculture is the practice of growing more than one crop species together in the same place at the same time, in contrast to monoculture, which had become the dominant approach in developed countries by 1950. Traditional examples include the intercropping of the Three Sisters, namely maize, beans, and squashes, by indigenous peoples of Central and North America, the rice-fish systems of Asia, and the complex mixed cropping systems of Nigeria.

<span class="mw-page-title-main">Plant-based diet</span> Diet consisting mostly or entirely of plant-based foods

A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of fiber-rich plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian, but are defined in terms of low frequency of animal food consumption.

Micronutrients are essential dietary elements required by organisms in varying quantities to regulate physiological functions of cells and organs. Micronutrients support the health of organisms throughout life.

<span class="mw-page-title-main">Agricultural biodiversity</span> Agricultural concept

Agricultural biodiversity or agrobiodiversity is a subset of general biodiversity pertaining to agriculture. It can be defined as "the variety and variability of animals, plants and micro-organisms at the genetic, species and ecosystem levels that sustain the ecosystem structures, functions and processes in and around production systems, and that provide food and non-food agricultural products.” It is managed by farmers, pastoralists, fishers and forest dwellers, agrobiodiversity provides stability, adaptability and resilience and constitutes a key element of the livelihood strategies of rural communities throughout the world. Agrobiodiversity is central to sustainable food systems and sustainable diets. The use of agricultural biodiversity can contribute to food security, nutrition security, and livelihood security, and it is critical for climate adaptation and climate mitigation.

<span class="mw-page-title-main">Agroforestry</span> Land use management system

Agroforestry is a land use management system that integrates trees with crops or pasture. It combines agricultural and forestry technologies. As a polyculture system, an agroforestry system can produce timber and wood products, fruits, nuts, other edible plant products, edible mushrooms, medicinal plants, ornamental plants, animals and animal products, and other products from both domesticated and wild species.

<span class="mw-page-title-main">Environmental vegetarianism</span> Type of practice of vegetarianism

Environmental vegetarianism is the practice of vegetarianism that is motivated by the desire to create a sustainable diet, which avoids the negative environmental impact of meat production. Livestock as a whole is estimated to be responsible for around 15% of global greenhouse gas emissions. As a result, significant reduction in meat consumption has been advocated by, among others, the Intergovernmental Panel on Climate Change in their 2019 special report and as part of the 2017 World Scientists' Warning to Humanity.

Food fortification or enrichment is the process of adding micronutrients to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. The predominant diet within a region can lack particular nutrients due to the local soil or from inherent deficiencies within the staple foods; the addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases.

<span class="mw-page-title-main">Environmental impacts of animal agriculture</span> Impact of farming animals on the environment

The environmental impacts of animal agriculture vary because of the wide variety of agricultural practices employed around the world. Despite this, all agricultural practices have been found to have a variety of effects on the environment to some extent. Animal agriculture, in particular meat production, can cause pollution, greenhouse gas emissions, biodiversity loss, disease, and significant consumption of land, food, and water. Meat is obtained through a variety of methods, including organic farming, free-range farming, intensive livestock production, and subsistence agriculture. The livestock sector also includes wool, egg and dairy production, the livestock used for tillage, and fish farming.

<span class="mw-page-title-main">Sustainable diet</span> Diet that contributes to the broader environmental and social sustainability

Sustainable diets are "dietary patterns that promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable". These diets are nutritious, eco-friendly, economically sustainable, and accessible to people of various socioeconomic backgrounds. Sustainable diets attempt to address nutrient deficiencies and excesses, while accounting for ecological phenomena such as climate change, loss of biodiversity and land degradation. These diets are comparable to the climatarian diet, with the added domains of economic sustainability and accessiblity.

Nutritional anthropology is the study of the interplay between human biology, economic systems, nutritional status and food security. If economic and environmental changes in a community affect access to food, food security, and dietary health, then this interplay between culture and biology is in turn connected to broader historical and economic trends associated with globalization. Nutritional status affects overall health status, work performance potential, and the overall potential for economic development for any given group of people.

<span class="mw-page-title-main">Biodiversity in agriculture</span> Increasing biodiversity in agriculture

Biodiversity in agriculture is the measure of biodiversity found on agricultural land. Biodiversity is the total diversity of species present in an area at all levels of biological organization. It is characterized by heterogeneous habitats that support the diverse ecological structure. In agricultural areas, biodiversity decreases as varying landscapes are lost and native plants are replaced with cultivated crops. Increasing biodiversity in agriculture can increase the sustainability of farms through the restoration of ecosystem services that aid in regulating agricultural lands. Biodiversity in agriculture can be increased through the process of agroecological restoration, as farm biodiversity is an aspect of agroecology.

Crop diversity or crop biodiversity is the variety and variability of crops, plants used in agriculture, including their genetic and phenotypic characteristics. It is a subset of a specific element of agricultural biodiversity. Over the past 50 years, there has been a major decline in two components of crop diversity; genetic diversity within each crop and the number of species commonly grown.

The World Vegetable Center (WorldVeg), previously known as the Asian Vegetable Research and Development Center (AVRDC), is an international, nonprofit institute for vegetable research and development. It was founded in 1971 in Shanhua, southern Taiwan, by the Asian Development Bank, Taiwan, South Korea, Japan, the Philippines, Thailand, the United States and South Vietnam.

<span class="mw-page-title-main">Staple food</span> Food that is eaten routinely and considered a dominant portion of a standard diet

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.

<span class="mw-page-title-main">International Year of Pulses</span>

2016 was declared as the International Year of Pulses by the sixty eighth session of the United Nations General Assembly on December 20, 2013. The Food and Agriculture Organization (FAO) of the United Nations has been nominated to declare a year for pulses, more commonly known as legumes.

References

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