The wealth of food diversity in the world is amazing
But we're losing it every day!
Mexico, where maize originated, has lost 80% of its maize varieties since the 1930s.
17% of livestock breeds are at risk of extinction and nearly 100 were lost between 2000 and 2014.
This loss is occurring with well-known plants and animals, but also to some that you may be less familiar with like moringa, a Himalayan “miracle tree” celebrated for its health benefits.
And livestock like the camel, which is more climate friendly than most ruminants with highly nutritious milk.
The result of losing the diversity is
We depend on a shockingly fragile foundation for our food.
There are 30,000 edible plant species that exist
We’re only eating a handful of these – around 150
Just 12 crops provide 80% of our calories
Meaning we’re relying on less than 1% of the food crops available to us
Wheat, rice, maize and potato alone provide 60% of all calories
Food diversity matters
both within and between crops and livestock
We must conserve all food diversity if we’re going to nourish 9 billion people by 2050. That’s a lot of mouths to feed!
At the same time
Our climate is changing, meaning:
Increased pests & diseases
Rising sea levels
Hotter temperatures and less predictable rain
The good news is
By using the unique characteristics found in our foods, we can tackle these challenges and not only survive, but thrive.
Cracking the Coconut
More than 50 billion coconuts are harvested every year for our beloved coconut products and also for food and shelter in many parts of the world. Producers need new options to overcome diseases, pests and droughts, like the variety Arasampatti Tall. Scientists in India found that this single palm produced more than the major national varieties, while also surviving serious droughts.
Silver Laced Wyandotte Chicken
Commercial highly productive chicken are hybrid birds, which are significantly lacking rare genes found within the species. It is only through the conservation of local breeds that genetic diversity is assured for the future security of food production.
A Helping of Diversity
Diversity is also a source of unique flavor. Vegetable breeder, Michael Mazourek, and Chef, Dan Barber, developed a new butternut squash variety known as the Robin’s Koginut. Derived by crossing two squash varieties prized by cooks, this new chef favorite is sweet, intensely squash-y and totally delicious. New varieties like this are part of a larger initiative at Row 7 Seed Company (co-founded by Barber and Mazourek) to pair chefs and plant breeders in the development of new varieties that make an impact in the soil and at the table. Photo: Row 7 Seed Company
The even better news
This treasure trove of food diversity is simple to conserve when grown in farmers’ fields and stored in seed banks.
The world has recognized the value of doing so in the United Nations Sustainable Development Goals (SDGs). Specifically, SDG Target 2.5 calls on us all to safeguard what’s left of our crop and livestock diversity and put it to good use.
The Food Forever Initiative is working to show you how people are coming together to do just that, and how you can too! So that all of us– even our great, great, great, grandchildren – can enjoy delicious, nutritious food, forever.
The Food Forever Initiative
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