Food plant diversity means food security—insuring against catastrophic crop failure.

75% of the world’s food comes from just twelve plants and five animal species. 60% of plant-based calories and proteins consumed by humans are rice, wheat, and maize (corn).

Small farms feed a significant portion of the world and strengthen rural economies and communities.

Growing these ancient plants provides a beneficial alternative for small farmers, their neighbors, and the planet by reducing dependence on costly and toxic agricultural inputs and promoting sustainable growing practices locally and globally.

These ancient plants are more resilient to environmental pressures reducing agriculture’s environmental footprint.  They can tolerate drought, heat, and nutrient poor soils and require fewer pesticides, herbicides, fertilizers, and water and can be productively grown on less land.  

Footnote

Agrobiodiversity helps mitigate rapid climate change, reduce humanity’s environmental footprint, and increase food security. Conventional farming does not. Growing climate resilient alternatives to wheat which use less fertiliser and pesticides, people and planet benefit from reduced water pollution, lower greenhouse gas emissions, and less disease due to chemical toxicity.

Limited food sources increase food insecurity. 75 percent of the world’s food is now generated from only twelve plants and five animal species, which means that climate disruption, disease, or pests can create food production and supply failure very quickly.

Of the four percent of the 250,000 to 300,000 known edible plant species, only 150 to 200 are used by humans. Only three - rice, maize and wheat - contribute nearly 60 percent of calories and proteins obtained by humans from plants (FAO).

It’s recently been estimated that the global food systemis the number one source of biodiversity loss. (World Bank)

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