Biodiversity for food and agriculture comprises all the components of biodiversity that contribute to crop and livestock production, forestry, fisheries and aquaculture – both wild and domesticated, and at genetic, species...
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This report aims to support countries in the necessary transition toward healthier, more sustainable diets by integrating biodiversity in food-based interventions to support nutrition and health.
This is an assessment report by the FAO Commission on Genetic Resources for Food and Agriculture (2019).