A new book which summarizes the most recent evidence on how to use agrobiodiversity to provide nutritious foods through harnessing natural processes.
What people are saying about the book
“With a host of case studies, facts and figures about this growing area of research, this is a must-read for anyone interested in how we can use all our biodiversity resources for more nutritious food while reducing damage to the planet.”
HE Prof. Ameenah Gurib-Fakim, President of Mauritius
“Thoughtful, refreshingly clear and at times provocatively counter-intuitive,
[Mainstreaming Agrobiodiversity] is a serious and commendable effort. It deserves considered engagement and reflection.”
Cary Fowler, former Executive Director of the Global Crop Diversity Trust
"This publication reminds us of the underutilized potential in our diets—of the thousands of food species that never make it to our plates—and the ways in which tapping into this diversity not only builds a more resilient, sustainable food system but a more robust, thriving global community."
Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love
- Published: 2017
- Publisher: Biodiversity International
- ISBN-13: 9789292550707