Asia Regional Synthesis for the State of the World’s Biodiversity for Food and Agriculture
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About this ebook
based largely on information provided in eight country reports submitted to FAO as part of the reporting process for the report on The State of the World’s Biodiversity for Food and Agriculture.
Biodiversity for food and agriculture is the diversity of plants, animals and micro-organisms at genetic, species and ecosystem levels, present in and around crop, livestock, forest and aquatic production systems. It is essential to the structure, functions and processes of these systems, to livelihoods and food security, and to the supply of a wide range of ecosystem services. It has been managed or influenced by farmers, livestock keepers, forest dwellers, fish farmers and fisherfolk for hundreds of generations.
The report was originally prepared as supporting documentation for an informal regional consultation on the state of Asia’s biodiversity for food and agriculture, held in Bangkok, Thailand, in April 2016. It was later revised based on feedback received from the participants of the informal consultation. It provides a description of the drivers of change affecting the region’s biodiversity for food and agriculture and of its current status and trends. It also discusses the state of efforts to promote the sustainable use and conservation of biodiversity for food and agriculture in the region, including through the development of supporting policies, legal frameworks, institutions and capacities.
Food and Agriculture Organization of the United Nations
An intergovernmental organization, the Food and Agriculture Organization of the United Nations (FAO) has 194 Member Nations, two associate members and one member organization, the European Union. Its employees come from various cultural backgrounds and are experts in the multiple fields of activity FAO engages in. FAO’s staff capacity allows it to support improved governance inter alia, generate, develop and adapt existing tools and guidelines and provide targeted governance support as a resource to country and regional level FAO offices. Headquartered in Rome, Italy, FAO is present in over 130 countries.Founded in 1945, the Food and Agriculture Organization (FAO) leads international efforts to defeat hunger. Serving both developed and developing countries, FAO provides a neutral forum where all nations meet as equals to negotiate agreements and debate policy. The Organization publishes authoritative publications on agriculture, fisheries, forestry and nutrition.
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Asia Regional Synthesis for the State of the World’s Biodiversity for Food and Agriculture - Food and Agriculture Organization of the United Nations
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FAO. 2019. Asia Regional Synthesis for The State of the World’s Biodiversity for Food and Agriculture. Rome.
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Contents
Foreword
Acknowledgements
About this report
Executive summary
I. ASSESSMENT AND MONITORING OF BIODIVERSITY FOR FOOD AND AGRICULTURE
1.1 Regional context
1.2 Status, trends and drivers of change of biodiversity for food and agriculture
1.2.1 Main drivers of change affecting genetic resources for food and agriculture
1.2.2 Status, trends and drivers of change of associated biodiversity, ecosystem services and wild food resources
1.2.3 National information systems on associated biodiversity
1.2.4 Associated biodiversity actively managed for the provision of ecosystem services
1.2.5 Wild food species
1.3 Needs and priorities
II. SUSTAINABLE USE AND CONSERVATION OF BIODIVERSITY FOR FOOD AND AGRICULTURE
2.1 Sustainable use
2.1.1 Management practices supporting the maintenance and use of biodiversity for food and agriculture
2.1.2 Effect of diversity per se on productivity, food security and nutrition, and rural livelihoods
2.1.3 Use of biodiversity for food and agriculture for coping with climate change, invasive alien species and natural or human-made disasters
2.1.4 Ecosystem, landscape and seascape approaches for the management and use of biodiversity for food and agriculture
2.1.5 Activities promoting the maintenance and use of traditional knowledge of associated biodiversity and wild foods
2.1.6 Needs