The International Day for Biological Diversity, usually referred to as World Biodiversity Day, is commemorated every May 22. This day is dedicated to advocating for biodiversity. In 2019, the theme was “Our Biodiversity, Our Food, Our Health”. This theme emphasizes biodiversity’s role as the groundwork for food and health and as a crucial driver for altering food systems and enhancing human health.
Biodiversity For Food and Agriculture (BFA)
Biodiversity represents the diverse life forms at genetic, species, and ecosystem levels. A portion of this biodiversity, known as Biodiversity for Food and Agriculture (BFA), plays a part in agriculture and food production. BFA consists of domesticated plants and animals that form part of crop, livestock, forest or aquaculture systems. It also includes harvested forest and aquatic species, the wild relatives of domesticated species, and other wild species harvested for food and other products. In addition, BFA covers what is referred to as “associated biodiversity”, which is the vast array of organisms that support food and agricultural production systems and contribute to their productivity.
BFA is Essential to Food Security
BFA is vitally important to food security and sustainable development. It provides numerous important ecosystem services, including generating and maintaining healthy soils, pollinating plants, controlling pests, and providing habitats for wildlife, such as fish and other species crucial to food production and agricultural livelihoods. Biodiversity enriches production systems and livelihoods and makes them more resilient to climate shocks and stresses. Further, diversifying production systems through the use of multiple species and promoting habitat diversity in local landscapes or seascapes promotes resilience, betters livelihoods, and aids food security and nutrition.
BFA is on Decline
Since the 1900s, about 75 percent of plant genetic diversity has disappeared as farmers around the globe have abandoned their multiple local varieties and landraces for genetically uniform, high-yielding varieties. This shift has led to a swift decline in agro-biodiversity and related traditional knowledge about food and medicine. The homogenization of plant varieties heightens human vulnerability to climate change, pollution, and other developmental challenges, posing risks to food and nutrition security.
| Statistic | Percentage |
|---|---|
| Plant genetic diversity loss since 1900s | 75% |
| Livestock breeds at risk of extinction | 30% |
| Food generated from only 12 plants and five animal species | 75% |
| Agriculture contribution by amphibian species, reef-forming corals, and all marine mammals | More than 33% |
| Share of calories and proteins obtained by humans from rice, maize, and wheat | Nearly 60% |
The Way Forward
There is an urgent need to promote local and indigenous biodiversity for food and nutrition. It is necessary to establish or strengthen sustainable use and conservation frameworks for BFA to achieve sustainable development goals associated with hunger, health, and ecosystem conservation.