Whether it’s using indigenous seeds that are more resilient, combining coffee crops with banana plants or restoring pollinator populations, biodiversity is not an abstract concept tossed around by scientists and activists. It is a whole range of concrete practices that farmers put into action in their daily work in a way which is crucial to food security and the environment.

Our agrifood systems rely on thousands of species of domesticated crops, livestock, fish and the varieties, breeds and strains that ensure their genetic diversity. In addition, at least 50 000 wild species are used globally for food, energy, medicine, materials and other purposes. But biodiversity is declining worldwide, driven by changing land use, climate change, and over-exploitation, putting the future of food at risk.