Biodiversity & Nature
Agricultural biodiversity
The variety and variability of animals, plants and micro-organisms — at genetic, species and ecosystem levels — that sustains food production and the functioning of agricultural ecosystems.
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The subset of biodiversity that contributes to agriculture and food production. FAO defines it as the variety and variability of animals, plants and micro-organisms at genetic, species and ecosystem levels that sustain the structures, functions and processes of agro-ecosystems in support of food production and food security. It includes crops, livestock, wild relatives, pollinators, soil organisms and other associated species.
References
Definition; genetic, species and ecosystem levels; role in resilience and ecosystem services.
BFA scope (domesticated species, wild relatives, associated biodiversity, wild foods); 91 country reports; contributions to food security and resilience.
"Agrobiodiversity" as synonym; cultural diversity dimensions; ~30 crops supplying 95% of food energy.
Overview
What it means
Agricultural biodiversity results from thousands of years of farmer and breeder activity combined with natural selection, and it is actively managed — many components would not survive without human interference.
It provides three essential functions: building blocks for breeding and evolution, biological support to production (soil biota, pollinators, predators), and wider ecological services such as soil protection and water-cycle regulation.
How it is used
The concept anchors FAO's work on genetic resources, the International Treaty on Plant Genetic Resources for Food and Agriculture, and Convention on Biological Diversity agricultural work programmes. FAO's 2019 State of the World's Biodiversity for Food and Agriculture report — drawing on 91 country reports — assessed its status, drivers and management worldwide.
Why it matters
Roughly 30 crops now supply 95% of human food energy, with four crops providing over 60% — a narrowing that heightens vulnerability to pests, disease and climate stress. Maintaining genetic and species diversity is essential for breeding resilience into future food systems, and its loss threatens long-term food security.
Definitions and controversy
FAO usage increasingly prefers "biodiversity for food and agriculture" (BFA); cultural diversity and indigenous knowledge are treated by many as integral components.
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