Agricultural biodiversity for healthy, diverse diets

The key messages outlined by this chapter are:
Food biodiversity is the diversity of plants, animals and other organisms used for food, both
cultivated and from the wild.
Using food biodiversity to diversify diets is a critical element in response to global malnutrition and towards sustainable food systems.
Food biodiversity reaches consumers through two principal pathways: [1] consumption via own
production or gathering from the wild and [2] purchase of wild or cultivated biodiversity.
The nutrient content between different species or varieties of the same species can vary a thousandfold. This information can be used to maximize nutritional adequacy of diets.
Improved access, availability, affordability and acceptability of food biodiversity are key factors for achieving healthier diets.