Taras Grecoe looks into the history of agriculture, food production and consumption in order to understand how historical practices could positively shape a sustainable future food system. He argues that the future of food security, human health and biodiversity can only be reached by re-engaging with the culinary diversity of the past through radically diversifying the food of the future.

December 2022 saw the signing of the Kunming-Montreal Global Biodiversity Framework, an international agreement on tackling biodiversity loss, at the COP15 meeting of parties to the UN Convention on Biological Diversity. The framework sets out four goals for 2050, relating to the maintenance and restoration of natural ecosystems, achieving sustainable development, fair and equitable sharing of the benefits from genetic resources and traditional knowledge, and securing equitable access for all framework parties to the financial and other resources needed to implement the framework.

This book explores the stories of local and heritage varieties of vegetables such as peas, fava beans, asparagus, squash and sweetcorn, looking at how they relate to the history of globalisation, politics and colonisation in the global food system.

These two books, edited by Debashis Mandal, Amritesh C. Shukla and Mohammed Wasim Siddiqui, outline current trends in research on sustainable horticulture. Volume 1 covers diversity, production, and crop improvement while Volume 2 covers food, health, and nutrition.

This book, edited by Alessandro Isoni, Michele Troisi and Maurizia Pierri, uses the concept of “food diversity” - diversity in many different factors in the food system, including crops and culture - as an overarching theme to gather work on many aspects of food, including genetic modification, promotion of local foods, food security, ethical purchasing and legal regulation.

This book, edited by Fabien Girard and Christine Frison, shows how innovative legal frameworks could better support the need for diversity in crop varieties while maintaining incentives for agricultural innovation, with a particular focus on the concept of the commons.

This book considers the main links between global conservation of the environment and food production.

This report provides an update on the fields of synthetic biology and the latest breeding techniques involving molecular biology. It sees modern techniques of creating new cultivars as a continuation of selective breeding which was started by humans around 10,000 years ago.