Genetic diversity is key to creating more resilient agrifood systems that withstand challenges such as shifting climate patterns. Since 80% of the food we consume is plant-based, preserving a wide range of genetic materials allows farmers to grow crops and varieties suited to their local environments, enhancing food security and livelihoods.
As the world faces widespread hunger, malnutrition and poverty, exacerbated by biodiversity loss, climate change, land degradation, and conflicts, there is an urgent need to halt the loss of the genetic resources that support agrifood systems.
Two reports published this week under the auspices of the Commission on Genetic Resources for Food and Agriculture, under the FAO, emphasize the need for urgent action.
Read more here: https://lnkd.in/euRyCmUz
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