Edible Biodiversity in Global Food Systems: Nutrition, Sustainability and Resilience explores the diversity of forgotten, neglected, indigenous, and underutilized foods and their potential to address contemporary challenges in nutrition, food security, biodiversity loss, and sustainability. The book aims to highlight the nutritional, ecological, agricultural, cultural, and culinary significance of overlooked food resources and their role in building resilient global food systems. Bringing together historical perspectives, traditional knowledge, sustainable practices, nutritional attributes and modern culinary applications, this book offers an interdisciplinary perspective on edible biodiversity. It distinguishes itself by connecting the conservation and utilization of diverse food plants with nutrition, sustainable agriculture, food security, and resilience. The book offers comprehensive coverage of: Forgotten foods and the historical roots of agriculture Edible biodiversity and global food security Sustainable practices involving indigenous plants Amaranth and Moringa oleifera as nutritional and nutraceutical resources Millets, wild greens, medicinal and aromatic plants, and lesser-known spices Edible flowers and forgotten legumes Roots and tuber crops for health and nutrition Culinary innovations using forgotten foods The book demonstrates how rediscovering and integrating diverse food resources can support healthier diets, sustainable production, biodiversity conservation, cultural heritage, and resilient food systems. It will be a valuable resource for students, researchers, academicians, agricultural and food scientists, nutritionists, environmental professionals, policymakers and readers interested in sustainable food systems and the future of food.
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