In the autumn of 2009, a grandmother in the village of Mun, in the Ghund valley of the Tajik Pamir Mountains, approached two young researchers and asked them to write down her old recipes. “I want to share them with my children and grandchildren while I still remember what I know,” she said.
By Colin K. Khourya, Anne D. Bjorkmanc, Hannes Dempewolf, Julian Ramirez-Villegas, Luigi Guarino, Andy Jarvis, Loren H. Riesebergd, and Paul C. Struik This publication provides evidence of change in the relative importance of different crop plants in national food supplies worldwide over the past 50 years. Within a global trend of increased overall quantities of […]
An update on the preparation of The First Report on the State of the World’s Biodiversity for Food and Agriculture (SoWBFA)
Brazil, Kenya, Sri Lanka and Turkey have joined forces under the umbrella of the Biodiversity for Food and Nutrition project to explore how best to promote nutritionally-rich species and, by so-doing, develop and conserve them.
An initiative funded by GEF and coordinated by Bioversity International
Simran Sethi is writing a book on the loss of agrobiodiversity through our food chain and would be delighted to hear from you
Mei Ramew Festival – A celebration of indigenous foodways Working closely with Slow Food International, the Indigenous Partnership has been joining hands with indigenous Slow Food communities all over the world at Terra Madre gatherings to collectively (re)discover a more sustainable approach to food for our future wellbeing. Terra Madre, locally named Mei Ram-ew Festival […]