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Agrobiodiversity Index scores show agrobiodiversity is underutilized in national food systems

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Title Agrobiodiversity Index scores show agrobiodiversity is underutilized in national food systems
 
Creator Jones, Sarah K.
Estrada-Carmona, Natalia
Juventia, Stella D.
Dulloo, M. Ehsan
Laporte, Marie-Angélique
Villani, Chiara
Remans, Roseline
 
Subject agriculture
biodiversity
sustainability
agricultura
biodiversidad
sostenibilidad
 
Description The diversity of plants, animals and microorganisms that directly or indirectly support food and agriculture is critical to achiev ing healthy diets and agroecosystems. Here we present the Agrobiodiversity Index (based on 22 indicators), which provides a
monitoring framework and informs food systems policy. Agrobiodiversity Index calculations for 80 countries reveal a moderate mean agrobiodiversity status score (56.0 out of 100), a moderate mean agrobiodiversity action score (47.8 out of 100) and
a low mean agrobiodiversity commitment score (21.4 out of 100), indicating that much stronger commitments and concrete
actions are needed to enhance agrobiodiversity across the food system. Mean agrobiodiversity status scores in consumption
and conservation are 14–82% higher in developed countries than in developing countries, while scores in production are consis tently low across least developed, developing and developed countries. We also found an absence of globally consistent data for several important components of agrobiodiversity, including varietal, functional and underutilized species diversity.
 
Date 2021-09-06
2021-09-09T08:09:27Z
2021-09-09T08:09:27Z
 
Type Journal Article
 
Identifier Jones, S.K.; Estrada Carmona, N.; Juventia, S.D.; Dulloo, M.E.; Laporte, M-A.; Villani, C.; Remans, R. (2021) Agrobiodiversity Index scores show agrobiodiversity is underutilized in national food systems. Nature Food, Online: (06 September 2021). 12 p. ISSN: 2662-1355
2662-1355
https://hdl.handle.net/10568/114925
https://doi.org/10.1038/s43016-021-00344-3
 
Language en
 
Rights Copyrighted; all rights reserved
Open Access
 
Format p. 712-723
application/pdf
 
Publisher Springer Science and Business Media LLC
 
Source Nature Food