Our new Expert Group will draw on and contribute to ongoing policy processes in Nepal to strengthen collaboration, and raise awareness, surrounding the critical links between small-scale farmers, agricultural biodiversity and achieving the 2030 Agenda.

Stephen Gliessman will speak about various dimensions associated with agroecology today and how it is implemented in different contexts.

Call for abstracts for the 2nd International Agrobiodiversity Congress – Agrobiodiversity for food system transformation, is now open.

This policy brief outlines how to use agroforestry to advance on biodiversity and food security goals.

Our new Expert Group consolidates the knowledge about wild foods in Asia and links it with relevant policy arenas on food security, poverty reduction and sustainable forest management.

The development of edible insects as a food industry has been very slow, despite its many potential benefits. What needs to change?

The climate change narrative is overwhelming. It's only natural to want hide from this crisis. How to confront this challenge and contribute to solutions? Look no further than your plate!

It is almost impossible to buy traditional locally produced foods in Swedish grocery stores. This way Sweden risks to lose a significant part of its cultural heritage, according to Kålrotsakademien.

Promoting traditional food cultures like the Sámi one is not about putting them into some outdoor museum or treating them like mere folklore. It is about learning from creativity, which grew from the need of self-sufficiency and subsistence in a harsh climate, it is about making the best use of the richness of knowledge and ideas for new-old trends, like nose-to-tail cooking or foraging.

Endless repetition gets very boring and even depressing, at least it gets for me. And who doesn’t like to try something new every once in a while? In fact, our brain develops better in a diverse and dynamic environment. Leveraging diversity enables us to accomplish great things together, doing it with excitement and fascination. So why then have we been persistently getting rid of diversity in our food?