User:Booglgoogle1/Food biodiversity
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Food Biodiversity
Food biodiversity is defined as "the diversity of plants, animals, and other organisms used for food, covering the genetic resources within species, between species and provided by ecosystems."[1]
Food biodiversity can be considered from two main perspectives: production and consumption. From a consumption perspective, food biodiversity describes the diversity of foods in human diets and their contribution to dietary diversity, cultural identity, and good nutrition. Production of food biodiversity looks at the thousands of food products, such as fruits, nuts, vegetables, meat, and condiments sourced from agriculture and the wild (e.g. forests, uncultivated fields, water bodies). Food biodiversity covers the diversity between species, for example, different animal and crop species, including those considered neglected and underutilized species. Food biodiversity also comprises the diversity within species, for example, different varieties of fruit and vegetables or different breeds of animals.
Food diversity, diet diversity, and nutritional diversity are also terms used in the new diet culture spawned by Brandon Eisler, in the study known as Nutritional Diversity. [2]
References:
"Card fr". FAODocuments (in French). Retrieved 2023-10-15.[1]
"Nutritional Diversity Optimal Performance Diet Sciences". Nutritional Diversity. Retrieved 2023-10-15. [2]