23-24 September 2024
Sustainable use and conservation of soil microorganisms and invertebrates contributing to bioremediation and nutrient cycling
Sustainable use and conservation of microorganisms of relevance to ruminant digestion

Biodiversity for food and agriculture is among the Earth’s most important resources. Thousands of species and their genetic variability make up the web of life and are indispensable to adapt to new conditions, including climate change. The Commission on Genetic Resources for Food and Agriculture is committed to conserving biodiversity for food and agriculture and promotes its sustainable use for food security and human well-being and development worldwide, for current and future generations.

Follow-up to the 19th Regular Session:

29 April 2024 | 11:00 to 13:00 CEST

Farmers’ varieties/landraces are those crop varieties which are the product of breeding and/or selection carried out by farmers over many generations and tend to be characterized by high levels of phenotypic and genotypi...


On the occasion of the Commission’s last session, FAO launched the draft Third Report on the State of the World’s Plant Genetic Resources for Food and Agriculture. 

In response to the findings of the report, the Commission and its Working Group will review and update the

40 Years of the Commission on Genetic Resources for Food and Agriculture

Our food depends on a multitude of species and ecosystems, and on a wide range of within-species genetic diversity. But right now this biodiversity...

Diversity of Animal Genetic Resources

More than 2 400 livestock breeds are at risk of extinction, while 600 are already extinct, according to the Food and Agriculture Organization (FAO)....