Ultra-processed foods should be central to global food systems dialogue and action on biodiversity
BMJ Global Health, 2022•gh.bmj.com
AGROBIODIVERSITY IS UNDER SEVERE THREAT Agrobiodiversity is 'the variety and
variability of animals, plants and microorganisms that are used directly or indirectly for food
and agriculture', 6 and is crucial for resilient and sustainable food systems. Agrobiodiversity
comprises the diversity of genetic resources and species used for food, fodder, fuel and
pharmaceuticals. It includes the diversity of non-harvested species that support food
production, and those in the wider environment that support and diversify agroecosystems. 6 …
variability of animals, plants and microorganisms that are used directly or indirectly for food
and agriculture', 6 and is crucial for resilient and sustainable food systems. Agrobiodiversity
comprises the diversity of genetic resources and species used for food, fodder, fuel and
pharmaceuticals. It includes the diversity of non-harvested species that support food
production, and those in the wider environment that support and diversify agroecosystems. 6 …
AGROBIODIVERSITY IS UNDER SEVERE THREAT Agrobiodiversity is ‘the variety and variability of animals, plants and microorganisms that are used directly or indirectly for food and agriculture’, 6 and is crucial for resilient and sustainable food systems. Agrobiodiversity comprises the diversity of genetic resources and species used for food, fodder, fuel and pharmaceuticals. It includes the diversity of non-harvested species that support food production, and those in the wider environment that support and diversify agroecosystems. 6
Global agrobiodiversity is declining, especially the genetic diversity of plants used for human consumption. More than 7000 edible plant species have been identified and used for human food since the origin of agriculture, 7 but fewer than 200 species had significant production in 2014, and just nine crops accounted for more than 66% by weight of all crop production. 8 A total of 90% of humanity’s energy intake comes from just 15 crop plants, and more than four billion people rely on just three of them: rice, wheat
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