Biodiversity in Agrifood Systems

Topic Description

Biodiversity is essential to the production of food and the sustainability of agrifood systems. It includes the diversity of crops, livestock, forests, fish and other aquatic species, as well as the microorganisms, pollinators and other organisms that support agricultural production. Biodiversity helps maintain fertile soils, regulate pests, protect water resources and strengthen the ability of food systems to withstand climate change, pests and diseases. Yet agricultural expansion, deforestation, pollution, overexploitation of natural resources and increasingly uniform production systems are placing this diversity under growing pressure.

The loss of biodiversity creates challenges for food security and rural livelihoods. Farmers who depend on a limited number of crop varieties may be more vulnerable to disease, drought or changing temperatures. The decline of pollinators can threaten agricultural production, while the loss of traditional crop varieties and livestock breeds can reduce the genetic diversity needed to develop resilient food systems. At the same time, efforts to protect biodiversity must take account of the livelihoods of farmers, fishers, pastoralists and forest-dependent communities, particularly in developing countries.

The international community has established several frameworks to address these challenges. The Kunming–Montreal Global Biodiversity Framework, adopted in 2022 under the Convention on Biological Diversity, calls for conserving and restoring ecosystems, reducing harmful incentives and integrating biodiversity into economic sectors, including agriculture. FAO’s Strategy on Mainstreaming Biodiversity across Agricultural Sectors and its 2024–2027 Action Plan support countries in incorporating biodiversity into agricultural policies and practices. FAO also assists governments in integrating agrifood systems into their National Biodiversity Strategies and Action Plans (NBSAPs).

Another important instrument is the International Treaty on Plant Genetic Resources for Food and Agriculture, which promotes the conservation and sustainable use of crop genetic diversity and the fair sharing of benefits arising from its use. Its provisions on Farmers’ Rights recognize the contributions of farmers to conserving and developing plant genetic resources. However, disagreements over access to genetic resources, benefit-sharing arrangements and the use of digital genetic information continue to complicate international negotiations.

A major challenge is translating international commitments into national action. Countries differ in their financial resources, technical capacity, agricultural practices and dependence on natural ecosystems. Measures such as agroecology, crop diversification, sustainable forest management, habitat restoration and reduced pesticide risks can help protect biodiversity, but implementation may require training, financial incentives, research and support for small-scale producers. Governments must also improve monitoring to determine whether their policies are delivering measurable results.

FAO Member Nations will consider how international cooperation can strengthen biodiversity conservation throughout agrifood systems while maintaining food production and supporting rural livelihoods. Key issues include financing and technical assistance, conserving genetic resources, recognizing traditional knowledge and Farmers’ Rights, strengthening national implementation, and developing practical ways to measure progress toward agreed biodiversity goals.