Opportunities to make food nutritious along the value chain

Convention on Biological Diversity (1992) stresses the importance of agricultural biodiversity for food security and natural resource conservation; ‘Conservation through use’ principle
evidence is still circumstantial, but: many authors argue that it is compelling to assume that increased agricultural and forest biological diversity leads to a more varied diet, which in turn improves specific health outcomes
But: it still remains unclear how (much) biodiversity actually contributes to the nutrition and livelihoods of the poor (see review Peñafiel et al. (2011), infra)
biodiversity at three levels—ecosystems, the species they contain and the genetic diversity within species—can contribute to food security and improved nutrition (Toledo & Burlingame,

be awake enough to see where you are at any given time

For ICN2 to succeed, we need a new food system paradigm

By Marc Van Ameringen – 13 November 2014

From seed to stomach, there are opportunities to make food more nutritious at each stage of the value chain. Photo by: Global Alliance for Improved Nutrition

By 2050, the world’s population will reach 9 billion — and all will need nutritious diets. Yet despite the intrinsic relationship between the food we grow and the food we eat, the agriculture and nutrition sectors are only just now beginning to overcome decades of mutual isolation. The high rates of malnutrition among farming communities are a stark reminder that the link between agriculture and nutrition is not as it should be.

Today, we are starting to see the divide between agriculture and nutrition begin to close. But it’s fair to say that our food system is broken. All the time, money and effort spent…

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