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Full Description
This book examines the challenges and impacts of poor diets and nutrition from current food systems and the potential contribution of biodiversity and ecosystem services in addressing these problems.
There is a strong need for a multi-level, cross-sectoral approach that connects food biodiversity conservation and sustainable use to address critical problems in our current food systems, including malnutrition. Building on research from the Biodiversity for Food and Nutrition Project (BFN), which aims to better link biodiversity, diets and nutrition, the book presents a multi-country, cross-sectoral analysis of initiatives that have promoted local food biodiversity in four countries: Brazil, Kenya, Turkey and Sri Lanka. This book offers a comprehensive summary of the BFN Project results in each of the four countries along with lessons learned and how this work could be upscaled or applied in other regions. It argues that the strategic promotion and use of food biodiversity is critical in uniting attempts to address conservation, nutrition and livelihood concerns. The book is structured around chapters and case studies encompassing the BFN Project with specific experiences related by partners who played key roles in the work being done in each country. By offering a comparative view capable of furthering dialogue between the respective countries, it is also meant to connect the individual cases for a "greater than the sum of its parts" effect. This means consideration of how localized activities can be adapted to more countries and regions. Therefore, the book addresses global issues with a foot planted firmly in the grounded case study locations.
This book will be of great interest to policymakers, practitioners and NGOs working on food and nutrition, as well as students and scholars of agriculture, food systems and sustainable development.
Contents
Part I: Why biodiversity for food and nutrition? Chapter 1: Nourishing people, nurturing the environment: biodiversity for food systems transformation and healthier diets Chapter 2: Challenges and impacts of poor diets and nutrition Chapter 3: Evidence for the role of biodiversity in supporting healthy, diverse diets and nutrition Chapter 4: From uniformity to diversity: the potential of agroecology to transform food systems Part II: The Biodiversity for Food and Nutrition (BFN) Project Chapter 5: The ABC of mainstreaming biodiversity for food and nutrition: concepts, theory and practice Part III: Future opportunities and directions Chapter 6: Biodiversity, food systems and urban-rural linkages Chapter 7: Diversifying public food procurement and school feeding Chapter 8: Food biodiversity, local sourcing and consumers: gastronomy as a critical interface Chapter 9: Linking food biodiversity and food traditions to food tourism in Small Island Developing States (SIDS) Chapter 10: Start me up! Food biodiversity and youth-led innovations Chapter 11: Neglected no more: reframing the food systems narrative using agricultural biodiversity
