This book examines the impacts of poor diets and nutrition from current food systems and the potential contribution of biodiversity and ecosystem services in addressing these problems. Built from the Biodiversity for Food and Nutrition (BFN) Project, it reveals key lessons for the development of sustainable and healthy food systems.
This book examines the impacts of poor diets and nutrition from current food systems and the potential contribution of biodiversity and ecosystem services in addressing these problems. Built from the Biodiversity for Food and Nutrition (BFN) Project, it reveals key lessons for the development of sustainable and healthy food systems.
Danny Hunter is Senior Scientist at Bioversity International and the Global Project Coordinator for the BFN Project. Teresa Borelli is a Programme Specialist at Bioversity International, providing research and communication support to the BFN Project. Eliot Gee is a Research Fellow at Bioversity International, providing research and communication support to the BFN Project.
Inhaltsangabe
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
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
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