Biodiversity for Food and Nutrition Project Highlights 2012-18

BrazilEvidence: Nutrition data collected for 78 underutilized species available in national database; 12 MSc dissertations and 3 PhD theses published in collaboration with federal universitiesAwareness: Gastronomic events featured celebrity chefs using native crops; Indigenous species highlighted in school textbooks; Mainstreaming biodiversity for food and nutrition online course Policy: Sociobiodiversity Ordinance prioritized 100 underutilized species, providing guidance to food procurement, and nutrition education.

Sri LankaEvidence: Composition data on 58 varieties, 28 underutilized species available in the national database.Awareness: Hela Bojun food outlets promoting underutilized species, empowering women business owners who cook indigenous foodPolicy: Updated National Strategy and Action Plan mainstreaming biodiversity in food and nutrition security policies and programmes

KenyaEvidence: Updated Food Composition Table including 11 African Leafy VegetablesAwareness: Farmer Business School and Training, School Gardens, Food FairsPolicy: Kenya’s first Biodiversity Conservation Policy passed in Busia County recognizing species for conservation, market utilization, and incorporation into school meals

TurkeyEvidence: Food composition data of 43 wild edible plant species included in the FAO/INFOODS and the national database Awareness: Alaçatı Herb Festival celebrating wild edible plants and traditional culture. Domestication of 3 wild edible species with private sector engagement and upgrading market strategiesPolicy: Biodiversity conservation mainstreamed into agricultural research, school curricula, and programmes such as the Turkish Healthy Nutrition and Active Life, and Turkish Nutrition-Friendly Schools Initiative

Bioversity International Via dei Tre Denari 472/a, 00057 Maccarese, Rome - ItalyTel. (39) 06 61181www.bioversityinternational.org

For more information Danny Hunterd.hunter@cgiar.org, Tel. (39) 06 6118304www.b4fn.org

The ChallengeCurrent food production and consumption revolves around only 3 staple crops, while

1 in 3 people worldwide suffers from micronutrient deficiencies. Our reliance on homogenous

diets is a major contributor to global malnutrition, poverty, and environmental degradation.

The Solution Thousands of plant and animal species exist on farms and in the wild, many of which are nutri-

ent-rich and well-adapted to local ecosystems. The Biodiversity for Food and Nutrition Project

has promoted the production, consumption, and conservation of these local underutilized species

and varieties to offer communities environmental, livelihood, and nutrition benefits. The project

supplies evidence that agrobiodiversity can play a critical role in contributing to the Sustainable

Development Goals and Aichi Biodiversity Targets for a more sustainable, healthy food system.

All photos are property of the Biodiversity for Food and Nutrition Project 2012-17, Bioversity International

EVIDEN

CE POLICIES

ProducersUsed a broader range of species in dietsOrganized food eventsAdopted sustainable cultivation practicesDomesticated underutilized speciesRevalued traditional knowledgeEstablished school and community gardensGained awareness of the importance of nutrition and healthy dietsDeveloped healthy recipesEstablished links to institutional and conventional markets

ResearchersDeveloped food composition data for 195 species integrated in FAO/INFOODS databaseCarried out market studies on underutilized species with nutrition potentialWrote recipe booksDeveloped farmer training programmesIncreased capacity of universities and labs to analyze underutilized species

Biodiversity for Food and Nutrition has pioneered a cross-sectoral, multi-level partnership approach

to increase production and consumption of underutilized

species

Delivered on the Sustainable

Development Goals and Aichi Biodiversity

targets

PolicymakersDeveloped national dietary guidelines including underutilized speciesBuilt institutional and market capacity for target speciesIntegrated environmentally sustainable practices in food production and policyIncluded biodiversity in national strategies for food and nutrition securityAllocated budgetary support for further research and market information on underutilized species

ConsumersRecognized the importance of food diversityIncluded dietary diversity in schools, households and social programmesDemanded greater sustainability and healthier food optionsGained awareness of the importance of nutrition and healthy dietsAppreciated cultural and traditional foods

PRODUCE CONSUME

AWARENESS

Restore ecosystem

Conserve gene pool

Conserve tradi-tional knowledge

Prevent species extinction

Improve & share biodiversity science

Sustainable production

Decrease habitat loss

Sustainable management

Mainstream biodiversity

Inform about biodiversity