AGRO BIODIVERSITY PESERVATION PROGRAM
AGRICULTURAL BIODIVERSITY PROGRAM
Agricultural biodiversity is the basis of our agricultural food chain, developed and safeguarded by farmers, breeders, fishermen, forest workers and indigenous peoples throughout the world.
Agricultural biodiversity is a critical component of a sustainable food system that nourish people, nurture the environment for economic, environmental and social health.
Agricultural biodiversity is not only the result of human activity but human life is dependent on it not just for the immediate provision of food and other natural resources based goods, but for the maintenance of areas of land and waters that will sustain production and maintain agroecosystems and the wider biological and environmental services.
Agricultural Biodiversity provides:
- Sustainable production of food and other agricultural products emphasising both strengthening sustainability in production systems at all levels of intensity and improving the conservation, sustainable use and enhancement of the diversity of all genetic resources for food and agriculture, especially plant and animal genetic resources, in all types of production systems
- Biological or life support to production emphasising conservation, sustainable use and enhancement of the biological resources that support sustainable production systems, particularly soil biota, pollinators and predators
- Ecological and social services provided by agroecosystems such as landscape and wildlife protection, soil protection and health (fertility, structure and function), water cycle and water quality, air quality
The challenge today is our food systems are failing with a need to transform our food systems - what we eat, what we grow and how we produce it impacts on the health of people and the planet:
- A focus on increasing food production without due regard for the environment is causing severe land and water degradation
- A focus on addressing hunger without regard for nutritious diets is contributing to an epidemic of heart disease and diabetes
- A focus on increasing yields is contributing to loss of food diversity