21 November 2019
Agroforestry event in Melton Mowbray

A Win Win for Farm productivity and the Environment

3 December 2019
iSAGE training course and workshop

Innovations to improve sustainability in the sheep and goat sector



4 November 2019
Calling all UK Sheep farmers!

Survey on breed distribution and management

31 October 2019
Proceedings of the European Conference on Crop Diversification

Abstracts, presentations and workshop reports now online



21 March 2019
In adversity, what are farmers doing to be more resilient?

Opportunities, barriers and constraints in organic techniques helping to improve the sustainability of conventional farming

Guidance for the marketing of biodiverse food products

Category: News
26 September 2019

New DIVERSIFOOD booklet presents approaches that support the development of a biodiverse food economy and promote agrobiodiversity

The prevailing food supply chains are characterised by a highly standardised food offer produced in an impoverished agricultural system. The loss of diversity in food production is not only a loss of crop species and varieties but also a loss of taste, culture and knowledge and adaptability to a changing environment. This booklet is intended to contribute to a transformation of this system by supporting the use of the biological diversity of cultures. It aims at supporting practitioners that want to enhance crop genetic diversity in agricultural systems and increase the link between consumers and producers.

The booklet contains a compilation of all the lessons learned from the valorisation of crop genetic diversity during the European research project DIVERSIFOOD - Embedding crop diversity and networking for local, high-quality food systems.

The main result of the project is that the valorisation of biodiverse products requires the involvement of all actors along the supply chain from breeder to consumer, their appreciation of the value of plant genetic diversity and their willingness and engage- ment to adapt their practices. The most important lesson from DIVERSIFOOD is therefore that the development of food diversity consists of different people with complementary skills gathering together and striving for more diversity in the food system.

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