Agricultural biodiversity as a link between traditional food systems and contemporary development, social integrity and ecological health

Abstract

Traditional food systems offer a key link between the social and economic resilience of smallholder farmers and pastoralists and the sustainable food and nutrition security of global populations. This paper addresses issues related to socio-cultural diversity and the continuing complex engagement of traditional and modern communities with the plants and animals that sustain them. In light of some of the unhealthful consequences of the 'nutrition transition' to globalized modern diets, the authors define and propose a process for a more successful food system transition that balances agro-biodiversity and processed commodities to support diet diversity, health and social equity alongside sustainable economic growth. We review empirical research in support of practice and policy changes in agriculture, economic development and health domains as well as cross-sectoral and community-based innovation. High-value food crops within domestic and global value chains can be an entry point for smallholders' participation as contributors and beneficiaries of development, while sustainable small farms, as purveyors of environmental and public health services, diversify global options for long-term adaptation in the face of environmental uncertainty.

Improving diets with wild and cultivated biodiversity from across the landscape

“…Jones et al (2014) report that those households dedicating a greater portion of land to cash crop production had greater dietary diversity, they note B(t)he potential to earn income from a new crop may in fact motivate production diversification which could have spin-off benefits for diet diversity^p.9, (Jones et al 2014). A paper by Johns et al (2013) has recently reviewed the economic importance provided by agrobiodiversity in the form of traditional food species that remain part of evolving, diverse, biocultural systems, and have gained market value. These findings highlight that economic forces can, under the right circumstances, provide incentive to maintain or increase agrobiodiversity.…”

Traditional agriculture: a climate-smart approach for sustainable food production

“…Worldwide traditional farmers are recognized as the custodians of natural resources including biodiversity (Chhatre and Agrawal 2008). Traditional farmers preserve genotypes through unique and valuable traits within their herds and traditional crop varieties that tolerate environmental stresses including climate change (Boyce 2006;Gonzalez 2010Gonzalez , 2011Johns et al 2013). High vegetational diversity and a multifaceted system of indigenous knowledge are the salient features of traditional farming systems in developing countries (Altieri 1993;Gliessman1998;Altieri 2002).…”

The Contribution of Forests and Trees to Sustainable Diets

“…Increasing consumption of micronutrient-dense foods (such as a diversity of fruit, pulses, vegetables and some animal source foods) is seen as a viable, cost-effective and sustainable way to improve nutrient quality and diets [2][3][4]; food-based solutions address the multiple dimensions of food production and consumption, such as social, economic, environmental and health aspects. In this context, the challenges are to make food systems simultaneously environmentally and economically sustainable, nutrition-sensitive, and culturally acceptable [5]. In addition, consumers and producers should have the necessary information to make the best choices taking into account also dietary requirements.…”