The reduction in agrobiodiversity, coupled with increased access to processed and ultra-processed foods of more limited nutritional value, contributes to the general trend toward the simplification of human diets. Paradoxically, whilst trade in agricultural products has led to increased consumer choice, the homogenization of agricultural crops and livestock production (i.e. reduced varieties, species, or breeds) also limits the nutritional value of food choices available to communities and individuals.

The loss of genetic crops and breeds used for food is of particular concern. The steady decline of genetic diversity in agroecosystems resulting from intense selection has been dramatic, affecting not only cultivated plant varieties but also their wild relatives.

Use information on age-and sex-specific incidences of illness, nutrition indicators, and health conditions to tailor activities.

Loss of biodiversity and ecosystems

Natural resource depletion

• The loss of biodiversity across food landscapes and seascapes, its unsustainable use and misuse, can have multiple impacts on nutrition and health, both directly and indirectly, with the potential of more than one risk factor occurring within the same individual, household, and population.
• This also impacts natural food chains and is likely to be causing genetic weaknesses in different plant and animal species.

The consumption of wild species provides food and nutrition security for many communities, particularly in low- and middle-income countries and many diets are highly dependent on wild plant and animal food sources. Wild fish and other aquatic species are especially important sources of protein, vitamins, minerals, and essential fatty acids for many small coastal communities. Consumption of wild foods can also sometimes present health and social hazards, for example when wildlife is improperly handled or cooked or is a result of the unregulated trade and consumption of illegal wildlife.

• Design food systems that are nutrition-sensitive and place a value on biodiversity
• Support re-introduction of traditional crops, particularly those that are drought and flood-tolerant
• Support changes to alternative crops where they provide a combination of better drought, flood and pest tolerance, and nutritional value.
• Support greater adoption of vegetarian diets.

• Facilitate the diversification of local food products and increase the production of climate-resilient and nutrient-dense crops, and small-scale livestock. Support re-introduction of traditional crops, particularly those that are drought and flood tolerant. Support changes to alternative crops where they provide a combination of better drought, flood, and pest tolerance, and nutritional value.
• Improve processing, storage, and preservation methods to retain nutritional value, promote food safety, reduce seasonality, post-harvest loss, and increase food availability in times of scarcity.

Foundations for Farming in Zimbabwe have supported farmers in growing traditional crop varieties; diversifying foods, and using conservation agriculture methods in a context where chemical inputs are both unaffordable and degrading land. They have demonstrated that crop yields have increased and people’s nutrition has improved.

The number of resilient traditional foods identified and reinstated.

• Prevention of environmental damage
• Mitigation of environmental damage
• Environmental enhancement

• Time and budget for assessment, community consultation, and restoring land and traditional crops.