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SUSTAINABLE DIETS

AND BIODIVERSITY

DIRECTIONS AND SOLUTIONS

FOR POLICY, RESEARCH AND ACTION

SUSTAINABLE DIETS

AND BIODIVERSITY

DIRECTIONS AND SOLUTIONS

FOR POLICY, RESEARCH AND ACTION

1

Editors

Barbara Burlingame

Sandro Dernini

Nutrition and Consumer Protection Division

FAO

Proceedings of the International Scientific Symposium

BIODIVERSITY AND SUSTAINABLE DIETS UNITED AGAINST HUNGER

3–5 November 2010

FAO Headquarters, Rome

The designations employed and the presentation of material in this information product do not

imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization

of the United Nations (FAO) concerning the legal or development status of any country,

territory, city or area or of its authorities, or concerning the delimitation of its frontiers or

boundaries. The mention of specific companies or products of manufacturers, whether or not

these have been patented, does not imply that these have been endorsed or recommended by

FAO in preference to others of a similar nature that are not mentioned.

The views expressed in this information product are those of the author(s) and do not necessarily

reflect the views of FAO.

E-ISBN 978-92-5-107288-2 (PDF)

All rights reserved. FAO encourages reproduction and dissemination of material in this information

product. Non-commercial uses will be authorized free of charge, upon request. Reproduction

for resale or other commercial purposes, including educational purposes, may incur

fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all

queries concerning rights and licences, should be addressed by e-mail to

copyright@fao.org or to the Chief, Publishing Policy and Support Branch, Office of Knowledge

Exchange, Research and Extension, FAO,

Viale delle Terme di Caracalla, 00153 Rome, Italy.

© FAO 2012

Table of contents

6

10

11

12

20

PREFACE

Barbara Burlingame

ACKNOWLEDGEMENTS

ACRONYMS AND ABBREVIATIONS

OPENING ADDRESSES

Changchui He

Emile Frison

KEYNOTE PAPER

Sustainable diets and biodiversity:

The challenge for policy, evidence and behaviour change

Tim Lang

28

30

36

44

54

56

66

75

82

94

102

CHAPTER 1

SUSTAINABLE DIETS AND BIODIVERSITY

Biodiversity and sustainable nutrition with a food-based approach

Denis Lairon

Biodiversity, nutrition and human well-being in the context of the Convention

on Biological Diversity

Kathryn Campbell, Kieran Noonan-Mooney and Kalemani Jo Mulongoy

Ensuring agriculture biodiversity and nutrition remain central to addressing

the MDG1 hunger target

Jessica Fanzo and Federico Mattei

CHAPTER 2

SUSTAINABLE FOOD PRODUCTION AND CONSUMPTION

Dynamic conservation of globally important agricultural heritage systems:

for a sustainable agriculture and rural development

Parviz Koohafkan

Sustainable crop production intensification

William J. Murray

Sustainability and diversity along the food chain

Daniele Rossi

Animal genetic diversity and sustainable diets

Roswitha Baumung and Irene Hoffmann

Aquatic biodiversity for sustainable diets: The role of aquatic foods in food

and nutrition security

Jogeir Toppe, Melba G. Bondad-Reantaso, Muhammad R. Hasan,

Helga Josupeit, Rohana P. Subasinghe, Matthias Halwart and David James

Dietary behaviours and pratices: Determinants, actions, outcomes

Patrick Etiévant

3

108

116

118

126

134

150

164

176

182

198

206

214

222

224

230

Conservation of plant biodiversity for sustainable diets

Kate Gold and Rory P.H. McBurney

CHAPTER 3

CASE STUDIES: BRINGING BIODIVERSITY TO THE PLATE

Biodiversity and sustainability of indigenous peoples’ foods and diets

Harriet V. Kuhnlein

Revisiting the vitamin A fiasco: Going local in Micronesia

Lois Englberger

Exploring new metrics: Nutritional diversity of cropping systems

Roseline Remans, Dan F.B. Flynn, Fabrice DeClerck, Willy Diru, Jessica

Fanzo, Kaitlyn Gaynor, Isabel Lambrecht, Joseph Mudiope, Patrick K. Mutuo,

Phelire Nkhoma, David Siriri, Clare Sullivan and Cheryl A. Palm

Nutrient diversity within rice cultivars (Oryza sativa L) from India

Thingnganing Longvah, V. Ravindra Babub, Basakanneyya Chanabasayya

Vikaktamath

Canarium odontophyllum Miq.: An underutilized fruit for human nutrition

and sustainable diets

Lye Yee Chew, Krishna Nagendra Prasad, Ismail Amin, Azlan Azrina,

Cheng Yuon Lau

Improved management, increased culture and consumption of small fish species

can improve diets of the rural poor

Shakuntala Haraksingh Thilsted

Traditional food systems in assuring food security in Nigeria

Ignatius Onimawo

Edible insects in eastern and southern Africa: Challenges and opportunities

Muniirah Mbabazi

Bioactive non-nutrient components in indigenous African vegetables

Francis Omujal, Nnambwayo Juliet, Moses Solomon Agwaya, Ralph Henry

Tumusiime, Patrick Ogwang Engeu, Esther Katuura, Nusula Nalika and

Grace Kyeyune Nambatya

Achievements in biodiversity in relation to food composition in Latin America

Lilia Masson Salaue

CHAPTER 4

AN EXAMPLE OF A SUSTAINABLE DIET: THE MEDITERRANEAN DIET

Biocultural diversity and the Mediterranean diet

Pier Luigi Petrillo

Sustainability of the food chain from field to plate:

The case of the Mediterranean diet

Martine Padilla, Roberto Capone and Giulia Palma

242

254

262

274

280

294

295

297

302

306

307

Biodiversity and local food products in Italy

Elena Azzini, Alessandra Durazzo, Angela Polito, Eugenia Venneria, Maria

Stella Foddai, Maria Zaccaria, Beatrice Mauro, Federica Intorre and

Giuseppe Maiani

Organic farming: Sustainability, biodiversity and diets

Flavio Paoletti

Mediterranean diet: An integrated view

Mauro Gamboni, Francesco Carimi and Paola Migliorini

Food and energy: A sustainable approach

Massimo Iannetta, Federica Colucci, Ombretta Presenti and Fabio Vitali

Double Pyramid: Healthy food for people, sustainable food for the planet

Roberto Ciati and Luca Ruini

ANNEXES

ANNEX I

FINAL DOCUMENT

International Scientific Symposium

Biodiversity and sustainable diets united against hunger

ANNEX II

DRAFT PROPOSAL FOR

A “CODE OF CONDUCT FOR SUSTAINABLE DIETS”

International Scientific Symposium

Biodiversity and sustainable diets united against hunger

ANNEX III

PROGRAMME

International Scientific Symposium

Biodiversity and sustainable diets united against hunger

ANNEX IV

LIST OF PARTICIPANTS

International Scientific Symposium

Biodiversity and sustainable diets united against hunger

ANNEX V

LIST OF BACKGROUND PAPERS

International Scientific Symposium

Biodiversity and sustainable diets united against hunger

ANNEX VI

AFROFOODS CALL FOR ACTION FROM THE DOOR OF RETURN

FOR FOOD RENAISSANCE IN AFRICA

PREFACE

Barbara Burlingame

Principal Officer,

Nutrition and Consumer Protection Division,

FAO, Rome, Italy

The book presents the current state of thought on

the common path of sustainable diets and biodiversity.

The articles contained herein were presented

at the International Scientific Symposium “Biodiversity

and Sustainable Diets: United Against

Hunger” organized jointly by FAO and Bioversity International,

held at FAO, in Rome, from 3 to 5 November

2010. The Symposium was part of the

official World Food Day/Week programme, and included

one of the many activities in celebration of

International Year of Biodiversity, 2010. The Symposium

addressed the linkages among agriculture,

biodiversity, nutrition, food production, food consumption

and the environment.

The Symposium served as a platform for reaching a

consensus definition of “sustainable diets” and to

further develop this concept with food and nutrition

security, and the realization of the Millennium Development

Goals, as objectives.

In the early 1980s, the notion of “sustainable diets”

was proposes, with dietary recommendations which

would result in healthier environments as well as

healthier consumers. But with the over-riding goal

of feeding a hungry world, little attention was paid to

the sustainability of agro–ecological zones, the sustainable

diets’ concept was neglected for many

years.

Regardless of the many successes of agriculture

during the last three decades, it is clear that food

systems, and diets, are not sustainable. FAO data

show that one billion people suffer from hunger,

while even more people are overweight or obese. In

both groups, there is a high prevalence of micronutrient

malnutrition. In spite of many efforts, the nutrition

problems of the world are escalating.

Improving nutrition through better balanced nutritious

diets can also reduce the ecological impact of

dietary choices. Therefore, a shift to more sustainable

diets would trigger upstream effects on the

food production (e.g. diversification), processing

chain and food consumption.

With growing academic recognition of environmental

degradation and loss of biodiversity, as well as a

dramatically increasing body of evidence of the unsustainable

nature of agriculture as it is currently

practiced in many parts of the world, renewed attention

has been directed to sustainability in all its

forms, including diets. Therefore, the international

community acknowledged that a definition, and a set

of guiding principles for sustainable diets, was urgently

needed to address food and nutrition security

as well as sustainability along the whole food chain

A working group was convened as part of the Symposium

and a definition was debated, built upon

previous efforts of governments (e.g., the Sustainability

Commission of the UK), UN agencies

(FAO/Bioversity Technical Workshop and Biodiversity

and Sustainable Diets), and others. The definition

was presented in a plenary session of the

Symposium and accepted by the participants, as follows:

Sustainable Diets are those diets with low environmental

impacts which contribute to food and

nutrition security and to healthy life for present and

future generations. Sustainable diets are protective

and respectful of biodiversity and ecosystems, culturally

acceptable, accessible, economically fair and

affordable; nutritionally adequate, safe and healthy;

while optimizing natural and human resources.

The agreed definition acknowledged the interdependencies

of food production and consumption

with food requirements and nutrient recommendations,

and at the same time, reaffirmed the notion

that the health of humans cannot be isolated from

the health of ecosystems.

7

8

To address also the food and nutrition needs of a

richer and more urbanized growing world population,

while preserving natural and productive resources,

food systems have to undergo radical

transformations towards more efficiency in the use

of resources, and more efficiency and equity in the

consumption of food and towards sustainable diets.

Sustainable diets can address the consumption of

foods with lower water and carbon footprints, promote

the use of food biodiversity, including traditional

and local foods, with their many nutritionally

rich species and varieties. The sustainable diets’ approach

will contribute in the capturing efficiencies

through the ecosystem approach throughout the

food chain. Sustainable diets can also contribute to

the transition to nutrition-sensitive and climatesmart

agriculture and nutrition-driven food systems.

A close involvement of civil society and the private

sector is needed to engage directly all stakeholders

in the fields of agriculture, nutrition, health, environment,

education, culture and trade, along with

consumers.

directions and solutions for policy, research and action

on sustainable diets, and useful contributions

to the follow-up for the Rio+20 United Nations Conference

on Sustainable Development, and its outcome

document, The Future We Want.

Although the evidence base must be improved, existing

knowledge warrants immediate action to promote

sustainable diets and food biodiversity in

nutrition-driven agriculture policies and programmes,

as contributions to the achievement of

food and nutrition security, the Millennium Development

Goals, and post-2015 development agenda.

The contributions of all session chairpersons, rapporteurs,

speakers and everyone who participated in

the discussions and working groups were a vital part

of the Symposium’s successful outcomes. This book

represents a significant international achievement.

The Symposium served to position sustainable

diets, nutrition and biodiversity as central to sustainable

development. The Proceedings of the Symposium,

presented in this publication, provide

examples of sustainable diets, which minimize environmental

degradation and biodiversity loss. Various

case studies and practices are also presented

bringing biodiversity to the plate, with data showing

improvements in nutrient intakes through food biodiversity,

as a counterbalance to the trend of diets

low in diversity but high in energy which contribute

to the escalating problems of obesity and chronic

diseases. The Mediterranean Diet was showcased

as a useful model.

The contents of this book provide an array of new

Acknowledgements

The Symposium was organized by FAO and Bioversity International. The organizers

are grateful for the collaboration of the CBD Secretariat, Ministry of Agriculture

and Food and Forestry Policies of Italy, INRAN, CIHEAM-Bari, INFOODS,

Alliance Against Hunger and Malnutrition, IUNS, and FENS. The Barilla Center

for Food & Nutrition, IDRC and CTA are acknowledged for their contribution to

this gathering of experts from many parts of the world to discuss with us these

challenging emerging issues.

Overall leadership was provided by Barbara Burlingame, Principal Officer of the

Nutrition and Consumer Protection Division of FAO. The technical and organizational

support from Sandro Dernini, in collaboration with Ruth Charrondiere,

Florence Egal, Stefano Mondovì and Barbara Stadlmayr and the very valuable

administrative and logistical support from Giuseppina Di Felice and Nathalie

Lambert, FAO staff, and Nadia Bergamini, Bioversity International staff, are acknowledged.

Special appreciation is due to Timothy Lang, Paul Finglas and Isaac Akinyele,

who served as Chairs of the Working Groups; to Jessica Fanzo and Harriet Kuhnlein,

who served as rapporteurs.

These proceedings were produced by FAO with the support of Bioversity International,

IDRC and the Barilla Center for Food & Nutrition. Sandro Dernini provided

the overall coordination for the publication, Daniele Comelli provided the

layout design and Ruth Duffy the proofreading/editing.

10

Acronyms and

abbreviations

AFROFOODS

BCNF

BIOVERSITY

CBD

CNR

CTA

CIBFN

CIISCAM

CIHEAM-Bari

CINE

CODEX

ENEA

FAO

FENS

ICRAF

IDRC

INFOODS

INRA

INRAN

IUNS

MDGs

MiPAAF

NGOs

RUTF

INFOODS African Network of Food Data Systems

Barilla Center for Food and Nutrition

Bioversity International

Convention on Biological Diversity

National Research Council, Italy

Technical Centre for Agricultural

and Rural Cooperation

Cross-cutting Initiative on Biodiversity

for Food and Nutrition

International Inter-university Centre for

Mediterranean Food-Culture Studies, Italy

International Centre for Advanced Mediterranean

Agronomic Studies, Bari, Italy

Centre for Indigenous Peoples’ Nutrition

and Environment, Canada

Codex Alimentarius Commission

National Agency for New Technologies, Energy and

Sustainable Economic Development, Italy

Food and Agriculture Organization

of the United Nations

Federation of European Nutrition Societies

International Center for Research in Agroforestry,

Kenya

International Development Research Centre, Canada

International Network of Food Data Systems

National Institute for Agricultural Research

National Research Institute for Food and Nutrition,

Italy

International Union of Nutritional Sciences

Millennium Development Goals

Ministry of Agriculture, Food and Forestry Policy, Italy

Non-governmental organizations

Ready-to-use therapeutic food

11

12

OPENING ADDRESSES

Changchui He

Deputy Director-General FAO, Rome

3 November 2010

As you are aware the theme for this year's World Food

Day is "United Against Hunger". This theme underscores

the fact that achieving food security is not the

responsibility of one single party; it is the responsibility

of all of us. The 2010 celebration also marks the

30th World Food Day, a celebration that has been

observed around the world over the last three

decades. The latest hunger figures show that 925

million people live in chronic hunger. While there is

a welcome decline from the 2009 level, the number of

hungry people remains unacceptably high. Furthermore,

this number does not reflect all the dimensions

of malnutrition. Micronutrient deficiencies, for instance,

affect an estimated two billion people. Responding

properly to the hunger and malnutrition

problems requires urgent, resolute and concerted

actions. It calls for united efforts by all relevant actors

and at all levels.

Already, close to two million people around the globe

have signed the “Against Hunger” petition, as part of

an international advocacy and awareness campaign

launched by FAO ("1BillionHungry.org”). It aims at

placing pressure on political leaders and mobilizing

all parties to take united action against hunger and

malnutrition. As we are aiming to have as many signatures

as possible by 29 November, when the petition

will be presented to member countries on the

occasion of the 140th session of the FAO Council, I am

inviting all of you, if you have not yet done so, to sign

the petition on the tables placed outside the room.

Coming back to this year’s International Scientific

Symposium, the theme for the symposium is "Biodiversity

and Sustainable Diets: United Against

Hunger", jointly organized by FAO and Bioversity International

as a contribution to the 2010 International

Year of Biodiversity.

For the first time, the concept of “biodiversity” is

linked with the emerging issue of “sustainable

diets” in exploring solutions for the problems of

malnutrition in its various forms, while addressing

the loss of biodiversity and the erosion of indigenous

and traditional food cultures. Our purpose is to promote

the development of new sustainable food production

and consumption models.

There is currently no universally agreed definition

of a “sustainable diet”. However, a definition is

needed to develop policy, research and programme

activities for the promotion of sustainable food systems

that minimize environmental degradation and

biodiversity losses. There is growing academic

recognition of the complexity of defining sustainability,

as well as an increasing body of evidence

showing the unsustainable nature of current food

systems. A definition of sustainable diets shall

therefore address sustainability of the whole food

supply chain and thus provide guidance on promoting

and applying the concept in different agro-ecological

zones.

The alarming pace of food biodiversity loss and

ecosystem degradation, and their impact on

poverty and health makes a compelling case for

re-examining food-agricultural systems and diets.

FAO has been working with member countries, international

and regional partners for the past few

years to determine the status and trends of plant

genetic resources that feed the world. We looked

into the key achievements as well as the major gaps

and needs that require urgent attention. This effort

has culminated in the publication of the Second

Report on the State of the World’s Plant Genetic Resources

for Food and Agriculture that was launched

by the Director-General of FAO last week. The Report

provides a wealth of information from over 100

countries for improving conservation and sustain-

13

14

able use of plant diversity to meet the key challenges

of malnutrition, food insecurity and rapid climate

change. It points out that plant diversity can

be lost in a short lapse of time in the face of rapid

climate change, population pressure and environmental

degradation.

There is an urgent need to collect, document and

better use this diversity including crop wild relatives,

not least because they hold the genetic secrets that

enable them to resist heat, drought, floods and pests.

New and better-adapted crops derived from genetic

diversity can offer more nutritious and healthier

foods for rural and urban consumers, and provide

opportunities to generate income and contribute to

sustainable rural development. Now more than

ever, there is a greater need to strengthen linkages

among institutions dealing with plant diversity and

food security, and with other stakeholders, at global,

regional, national, and local levels. Far greater efforts

are required to counteract the effects of longstanding

underinvestment in agriculture, rural

development and food security.

The Declaration of the World Summit on Food Security

held at FAO in 2009, stressed the urgent need

and concrete actions to promote “new investment

to increase sustainable agricultural production and

productivity, support increased production and productivity

of agriculture”, and for the implementation

of “sustainable practices, improved resource use,

protection of the environment, conservation of the

natural resource base and enhanced use of ecosystem

services”. In this Declaration it is also stated

that FAO “will actively encourage the consumption

of foods, particularly those available locally, that

contribute to diversified and balanced diets, as the

best means of addressing micronutrient deficiencies

and other forms of malnutrition, especially

among vulnerable groups”.

Agricultural biodiversity should play a stronger key

role in the transition to more sustainable production

systems, in increasing production efficiency, and in

achieving sustainable intensification. The agriculture

sector is responsible for ensuring the production,

commercialization and distribution of foods

that are nutritionally adequate, safe and environment

friendly. Therefore, there is an urgent need

to develop and promote strategies for sustainable

diets, emphasizing the positive role of biodiversity

in human nutrition and poverty alleviation, mainstreaming

biodiversity and nutrition as a common

path, promoting nutrition-sensitive development

and food-based approaches to solving nutrition

problems.

The importance of food-based approaches is fully

recognized by FAO. Many developing countries, international

agencies, non-governmental organizations

(NGOs) and donors are beginning to realize

that food-based strategies are viable, cost-effective,

and provide long-term and sustainable solutions for

improving diets and raising levels of nutrition. Narrowing

the nutrition gap – the gap between what

foods are grown and available and what foods are

needed for better nutrition – means increasing the

availability, access and actual consumption of a diverse

range of foods necessary for a healthy diet. Focusing

on the distinctive relationship between

agriculture, food and nutrition, FAO works actively

to protect, promote and improve established foodbased

systems as the sustainable solution to ensure

food and nutrition security, combat micronutrient

deficiencies, improve diets and raise levels of nutrition,

and by so doing, to achieve the nutrition-related

Millennium Development Goals (MDG).

Globalization, industrial agriculture, rural poverty,

population pressures and urbanization have

changed food production and consumption in ways

that profoundly affect ecosystems and human diets,

leading to an overall simplification of diets. Highinput

industrial agriculture and long-distance

transport increase the availability and affordability

of refined carbohydrates and fats, leading to an

overall simplification of diets and reliance on a limited

number of energy-rich foods.

In spite of the increasing acknowledgement of the

value of traditional diets, major dietary shifts are

currently observed in different parts of the world,

representing a breakdown in the traditional food

system. This trend has coincided with escalating

rates of obesity and associated chronic diseases,

further exacerbated by the coexistence of micronutrient

deficiencies, owing to the lack of dietary

diversity in modern diets. Dietary shifts that have occurred

in urban areas are currently extending to

rural communities as well, where people have

abandoned diets based on locally-grown crop varieties

in favour of “westernized” diets.

production, in light of global changes.

I once again wish to emphasize that in the current

context of difficulties and challenges, it is the shared

responsibility of all actors to solve the problems of

hunger and degraded ecosystems, and I am convinced

that united we can reach the goal of sustainable

diets, now and for future generations.

15

Your deliberations should, therefore, focus the need

for repositioning nutrition security, developing and

strengthening food value chains and promoting

public/private sector collaborations, with biodiversity

and sustainability at its core. The Symposium

shall also serve to explore ways in which agricultural

biodiversity can contribute to improved food security

and to feeding the world within a framework

of enhancing agricultural efficiency and ensuring

sustainability. I do hope that your collective intellectual

wisdom will also offer broad perspectives on

ways of changing current global thinking on how to

feed the world sustainably and achieve food and nutrition

security.

I am sure that the outcome of the Symposium will

guide FAO and others in their work towards addressing

the role of biodiversity for sustainable food

16

OPENING ADDRESSES

Emile Frison

Director-General Bioversity International

Rome

3 November 2010

I think this Symposium was a very timely one, indeed

for the first time in 2010 it would seem that

the whole issue of nutrition is reaching a level of

awareness in the various sectors, including

among donors, not seen before. For too long now

the issue of food security has focused on the quantity

of food, with very little or no attention given to

the quality of food. What really matters is not just

filling stomachs but providing a nutritious diet that

will allow the cognitive and physical development

of human beings. We are aware of the alarming

and unacceptable levels of hunger, but the 2 billion

people that suffer from malnutrition still do

not receive sufficient attention. Expanding exponentially

among the world’s poorest people and,

more than one would believe, among the wealthiest

people are cases of micronutrient deficiencies

and the double burden of malnutrition with noncommunicable

diseases. This alarming situation is

one that we must tackle together, especially when

considering the rate of expansion in the poorest

countries.

I am very pleased to see that, through a number of

initiatives that have taken place and are taking place

in different parts of the world, we are beginning to

build this much needed awareness of malnutrition

and its devastating impact on the peoples of developing

countries. In 2008 Bioversity, together with

the Convention on Biological Diversity (CBD) and

FAO, launched a cross-cutting initiative on Biodiversity

for Food and Nutrition and, more recently,

initiatives such as Scaling Up Nutrition have really

put the issue of nutrition at the top of the agenda. In

New York in September this year, Scaling Up Nutrition

was launched by Secretary of State Hillary Clinton

and Micheál Martin, Minister for Foreign Affairs

of Ireland. I think this shows a real interest up to the

highest levels. We must make sure that we seize

this opportunity because tomorrow there may be

some other hot topic that takes over from nutrition.

It is up to all of us to take this momentum that is

being built up and move it into action.

When talking about nutrition we must attempt to

move beyond the predominant medicalized approach

of tackling individual or single micro-nutrient

deficiencies or macronutrient deficiencies,

attempting to fix the problem after the problem has

occurred and with very little effort to prevent the

problem in the first place. In order to tackle this

issue we should begin looking at malnutrition

through food systems, since it is the integration of

the entire food system that will provide a sustainable

answer to the problems of malnutrition. This

Symposium is the right forum for us to do just that.

I believe the true definition of food and nutrition security

is that of bringing diverse diets, diets that fulfil

all the needs of human beings, to everyone’s

table. This takes me to the role of agriculture, with

nutrition being in the medical camp and agriculture

just caring about the quantity of food produced,

any links between agriculture and nutrition

are weak or totally lacking. We must, as Deputy Director-General

of FAO Dr He has already mentioned,

prevent the simplification of agriculture to the three

major staples. Currently these three major staples

provide 60 percent of the calorie intake from plant

origin at the global level. Such a degree of diet simplification

is alarming and it is high time that we

looked not only at producing quantities of food that

are sufficient, but also nutrients and nutrition sufficient

to fulfill all needs.

I have already mentioned the double burden of malnutrition,

this is now becoming the world’s number

one problem in terms of public health yet it has not

been tackled properly nor is it even considered a

major problem by many decision-makers. It is up

17

18

to us now to make sure that this increased attention

to nutrition looks at this issue in a holistic way and

in a way that will prevent problems in the future.

The organization of the Symposium also coincides

with the International Year of Biodiversity. The role

that biodiversity can play in addressing the problems

of malnutrition has been underestimated, understudied

and deserves much more attention. For

this reason, this particular Symposium on Biodiversity

for Sustainable Diets is very important to me, it

is also important that the general public is more

aware of the importance of diversity and the potential

of biodiversity in addressing the problems of

malnutrition. In this regard Bioversity organized, in

May of this year, a whole week’s celebration: “La

Settimana della Biodiversità” here in Rome together

with the secretariat of the CBD, IFAD, FAO, the Comune

di Roma and many other partners to highlight

the importance and raise awareness among the

broader public of biodiversity for better nutrition.

There is an urgent need to change the paradigm of

agricultural production in order to integrate this dimension

of nutritional quality, this requires us to

move beyond the major staples and to look at the

many hundreds and thousands of neglected and underutilized

plant and animal species that mean the

difference between an unsustainable and sustainable

diet. It is not just about producing calories, but

diverse diets and that is why these neglected and

underutilized species are so important.

Of course this change will not be successful without

collaboration and improved communication

among the different sectors. The gap between the

agricultural and the nutrition and health sectors

must be closed. At a national level (as well as the

international level) ministries of agriculture, health,

education and of course, ministries of finance must

come together to set up and develop policies to address

these problems in a sustainable way. There

are many examples that show how we at Bioversity

have started to try to practise what we preach

in looking at neglected and underutilized species.

One such example comes from Kenya, where we

have been working with leafy green vegetables

that have disappeared from the tables and markets

in Nairobi. Our aim was to reintroduce these

vegetables, to provide nutritious food in supermarkets

and markets and to give farmers the opportunity

to augment their income. In India, we have

been working with the Swaminathan Foundation

to look at nutritious millets (foxtail millet, finger

millet and others that have various nutritious qualities)

and reintroduce them in areas where they

had been abandoned due to national policies promoting

cassava production for starch. Through

analysing the impact of these policies we were

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