Great emphasis is laid on the concept of biodiversity in our times. The importance of preserving biodiversity has been accepted in the policy frameworks of most Governments. It is therefore ironic that the food eaten by the people of the world has become extremely low in diversity. Rice, wheat, maize, and sugar provide over 50% of the total calorie intake of all of us.
The fresh produce sections of our supermarkets also reflect this trend and carry a monotonously limited selection of vegetables.
This reduction in “dietary diversity” influences the quality of our diets. Eating food from many different food groups improves nutrition. But the practice of monoculture – growing one crop or vegetable on large tracts of land – only reduces “agricultural biodiversity”. One alternative, to transport food groups from distant regions, raises costs and carries a heavy environmental penalty.
