DIVERSIFOOD project
This collective publication from the DIVERSIFOOD project presents nine key concepts to guide the promotion and integration of crop and food diversity in local high-quality food systems. Developed and defined by project partners, the document frames diversified food systems from seed to plate and outlines objectives and approaches including: increasing crop and varietal diversity, valorising food quality (sensory, nutritional and cultural), supporting sustainable and resilient food systems, fostering food democracy and collective management of agrobiodiversity, enabling participatory research-action, transdisciplinarity, and co-evolutionary breeding processes. The concepts are intended to harmonise understanding among partners and stakeholders and to guide research, communication and local innovation for diversified, sustainable food systems.
Key topics: agrobiodiversity, food diversity, local food systems, collective seed management, food quality, sustainability, participatory research
