Overview: 

As the world's population is increasing, humanity is facing both shortages (hunger) and excesses (obesity) of calories and nutrient intakes. Biodiversity is fundamental to addressing this double challenge, which involves a far better understanding of the global state of food resources. The publication emphasizes the need to diversify food systems by incorporating a wider range of edible plants and fungi, which can enhance resilience, nutrition, and sustainability. The article also discusses the conservation status of edible plants and the role of traditional knowledge in preserving and utilizing these resources.

Key finding: 

Current estimates suggest that there are at least 7,039 edible plant species, in a broad taxonomic sense, which includes 7,014 vascular plants. This is in striking contrast to the small handful of food crops that provide the majority of humanity's calorie and nutrient intake. Most of these 7,039 edible species have additional uses, the most common being medicines (70%), materials (59%), and environmental uses (40%).

Species of major food crops display centers of diversity, as previously proposed, while the rest of edible plants follow latitudinal distribution patterns similarly to the total plant diversity, with higher species richness at lower latitudes. The International Union for Conservation of Nature Red List includes global conservation assessments for at least 30% of edible plants, with 86% of them conserved ex situ.

However, at least 11% of those species recorded are threatened. We highlight multipurpose NUS of plants from different regions of the world, which could be key for a more resilient, sustainable, biodiverse, and community participation-driven new “green revolution.” Furthermore, we explore how fungi could diversify and increase the nutritional value of our diets: edible fungi, which are rich in nutrients like vitamin D, selenium, and B vitamins, offer untapped potential for diversifying diets and improving nutrition. Climate change is expected to affect the nutritional quality of crops, with some studies showing reduced protein and mineral content under elevated CO₂ levels. However, certain phytochemicals, such as antioxidants, may increase under stress conditions.

Recommendations:

NUS, along with the wealth of traditional knowledge about their uses and practices, offer a largely untapped resource to support food security and sustainable agriculture. However, for these natural resources to be unlocked, enhanced collaboration among stakeholders is vital.

• Promote NUS: Encourage the cultivation and consumption of NUS to diversify diets, improve nutrition, and enhance agricultural resilience.

• Strengthen conservation efforts: Expand ex situ and in situ conservation efforts, particularly for threatened edible plants, and improve the genetic diversity of seed banks.

• Integrate traditional knowledge: Leverage traditional knowledge and practices in the cultivation and use of NUS to ensure sustainable and culturally appropriate food systems.

• Research and development: Invest in research to understand the biology, ecology, and nutritional value of NUS, as well as their adaptation to climate change.

• Policy and economic incentives: Develop policies and economic incentives to support the cultivation and marketing of NUS, including subsidies, certification schemes, and international funding mechanisms.

• Fungi cultivation: Promote the cultivation of edible fungi as a sustainable and nutritious food source, particularly in regions with high rates of malnutrition.