FAO’s work on biodiversity

21/02/2019

Biodiversity is the sum of all terrestrial, marine and other aquatic ecosystems, species and genetic diversity. It includes the variability within and among living organisms and the ecological complexes of which they are part. FAO recognizes biodiversity as being integral to agriculture, and is committed to working with governments and other key actors to mainstream biodiversity as a vital element of sustainable agriculture.

On the occasion of the Commission on Genetic Resources for Food and Agriculture (Rome, 18−22 February), have a look at some FAO titles on this theme.

For further reading, see the Publications catalogue.

The State of the World’s Biodiversity for Food and Agriculture
The State of the World’s Biodiversity for Food and Agriculture presents the first global assessment of biodiversity for food and agriculture worldwide.

Biodiversity for sustainable agriculture: FAO’s work on biodiversity for food and agriculture
This booklet presents FAO’s work on mainstreaming biodiversity as a cross-cutting theme in the agriculture, fisheries and forestry sectors. It provides examples of on-the-ground activities and highlights relevant international mechanisms.

Voluntary guidelines for mainstreaming biodiversity into policies, programmes and national and regional plans of action on nutrition
Appropriate use of biodiversity for food and agriculture innutrition and agriculture programmes is a key means of addressing malnutrition in all its forms. The Commission on Genetic Resources for Food and Agriculture endorsed these Voluntary Guidelines, with the aim of helping countries make the best use of biodiversity in their nutrition programmes.

Biodiversity for food and agriculture: Contributing to food security and sustainability in a changing world
This publication summarizes the major challenges expected over the next 40 years and offers a perspective on the fundamental changes needed to ensure that biodiversity contributes to sustainable and productive systems.

The second report on the State of the World’s Animal Genetic Resources for food and agriculture
This publication provides a comprehensive and timely assessment of livestock biodiversity and trends in animal genetic resources management and identifies the knowledge gaps that will have to be filled in order to tackle current challenges.

The State of the World’s Forest genetic Resources
Biodiversity in forest genetic resources is essential to improving species’ productivity and the nutritional value of the foods they produce – including leafy vegetables, honey, fruits, seeds, nuts, roots, tubers and mushrooms. This report makes recommendations to address threats to biodiversity and analyses the drivers of change and relevant emerging technologies.

The second report on the State of the World’s Plant Genetic Resources for food and agriculture
Based on information gathered from country reports and a wealth of other documents, this publication tracks developments in the field of plant genetic resources between 1996 and 2010.

Further reading 

Sustainable diets and biodiversity: Directions and solutions for policy, research and action

Gardens of biodiversity: Conservation of genetic resources and their use in traditional food production systems by small farmers of the Southern Caucasus

Guidelines on assessing biodiverse foods in dietary intake surveys

Principles for the assessment of livestock impacts on biodiversity

Review of the state of the world’s fishery resources: Inland fisheries