Traditional diets, which are rich in diverse, locally available foods, have been replaced by diets dominated by a few staple crops, resulting in a lack of essential micronutrients and increased vulnerability to malnutrition.
Today, few crops contribute more than half of the plant-derived calories consumed globally (see 5 featured that together provide well over half of human calories).
To see what they are go to: https://www.linkedin.com/posts/kerry-hughes-941353_5-top-calorie-sources-activity-7266476915786412032-VZSs?utm_source=share&utm_medium=member_desktop
The loss of biodiversity in our staple crops, driven by agricultural intensification, monoculturing, and the widespread use of pesticides and herbicides, have led to a marked decline in genetic variability and species richness in agricultural landscapes and a profound impact on human health.
This simplification of human diets has led to nutrient deficiencies and excess energy consumption, contributing to the rise of non-communicable diseases such as cardiovascular diseases and obesity.
Moreover, the loss of biodiversity in food systems undermines the resilience of agricultural production, making it more susceptible to pests, diseases, and climate change.
This not only threatens food security but also exacerbates health issues related to malnutrition and food scarcity.
To address these challenges, there is a need for integrated approaches that promote the conservation and sustainable use of agricultural biodiversity, ensuring diverse and nutritious diets for all.
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