Sustainable food and diets

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Sustainable diets are characterized by low environmental impacts, contributions to food and nutrition security, as well as healthy lives for present and future generations.”

In September 2013, Bioversity International participated in the Daniel and Nina Carasso Foundation conference, ‘Sustainable food and diets: from theory to evidence-based successful practice’ organised in the scope of the 20th International Congress of Nutrition in Grenada, Spain.

Further information on speakers here. All videos and presentations from the Symposium are now available to watch here. 

Diversifying food & diets

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BaCH’s partner Bioversity International is revisits the role agricultural biodiversity can play in improving dietary diversity and health outcomes in a world where 868 million people are undernourished, 195 million children under the age of five are stunted and over 1 billion people are overweight and obese. Using examples and case studies from around the globe, key authors and partner organisations explore current strategies for improving nutrition and diets and identifies key research and implementation gaps that need to be addressed to successfully promote the better use of agricultural biodiversity to improve nutrition and food security. See here and download the whole book or chapters 

Diet diversity for nutrition and health

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Bioversity International is unlocking the potential of wild edibles

Addressing global key challenges such as reducing hunger, malnutrition and obesity through dietary diversity and improved food security, Bioversity International is developing evidence and solutions for resilience and improved nutrition and health tailored for different groups, incomes, and ecosystems. Jointly with global partners, Bioversity is looking at nutrition and health through the unique lens of agricultural diversity in West, East and Southern Africa as well as Asia and Latin America, with projects that can be adapted to other regions. As part of this work, Bioversity International scientists Danny Hunter and Teresa Borelli highlight the issue of eroding wild edible species as well as the global trend of shifting away from traditional food systems in their joint article posted on the IUCN website.

See here: Unlocking the potential of wild edibles.