Agricultural biodiversity as a link between traditional food systems and contemporary development, social integrity and ecological health

Journal of the Science of Food and Agriculture - Tập 93 Số 14 - Trang 3433-3442 - 2013
Timothy Johns1,2, Bronwen Powell1,3,2, Patrick Maundu1,4, P. B. Eyzaguirre1
1Agrobiodiversity and Ecosystems Programme Bioversity International Via dei Tre Denari 472/a 00057 Maccarese, Rome Italy
2School of Dietetics and Human Nutrition, Macdonald Campus McGill University Ste. Anne de Bellevue QC H9X 3V9 Canada
3Centre for International Forestry Research, Jalan CIFOR, Situ Gede, Bogor Barat 16115, Indonesia
4KENRIK National Museums of Kenya P.O. Box 40658 00100 Nairobi Kenya

Tóm tắt

AbstractTraditional food systems offer a key link between the social and economic resilience of smallholder farmers and pastoralists and the sustainable food and nutrition security of global populations. This paper addresses issues related to socio‐cultural diversity and the continuing complex engagement of traditional and modern communities with the plants and animals that sustain them. In light of some of the unhealthful consequences of the ‘nutrition transition’ to globalized modern diets, the authors define and propose a process for a more successful food system transition that balances agro‐biodiversity and processed commodities to support diet diversity, health and social equity alongside sustainable economic growth. We review empirical research in support of practice and policy changes in agriculture, economic development and health domains as well as cross‐sectoral and community‐based innovation. High‐value food crops within domestic and global value chains can be an entry point for smallholders' participation as contributors and beneficiaries of development, while sustainable small farms, as purveyors of environmental and public health services, diversify global options for long‐term adaptation in the face of environmental uncertainty. © 2013 Society of Chemical Industry

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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 93 Số 14

3433-3442

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