Biodiversity

Our planet has remarkable biological diversity. Agrobiodiversity ensures that people have the vitamins and minerals they need and that the ecosystems used for food production function effectively. It is therefore crucial for food security. The SDC is committed to the preservation of agrobiodiversity and takes into account local knowledge and traditions in its projects.

The SDC's focus

Defined as the variety of plants and animals, biodiversity is a key factor in a balanced and healthy diet, by guaranteeing an adequate supply of nutrients through food. The SDC is not only committed to securing enough food for all, but also to a balanced and healthy diet for all. The preservation of agrobiodiversity plays a crucial role in this respect.

At the global level, the SDC participates in efforts to preserve seeds from the most frequently used crop varieties in seed banks. It also works to improve existing seed systems. In collaboration with Bioversity International, a research organisation active in South America, Asia and Africa, the SDC is helping local farmers to preserve and market local crop varieties.

Local people play an important role in the preservation of agrobiodiversity in each country, as they are the ones with knowledge about native plants and land use practices. The SDC takes this aspect into consideration in its biodiversity projects. It works with local, regional and global institutions to ensure that local populations in each country accept and maintain the sustainable use of ecological systems.

Background

The issues surrounding biodiversity are complex. On the one hand, the conversion of natural ecosystems into large tracts of agricultural land results in more agricultural production and a better food supply. On the other hand, however, these developments threaten species diversity and thereby the self-sufficiency of local populations. The challenge is to use agricultural land considerately for the benefit of all stakeholders. Biodiversity is also important for medical research since natural and wild plants are often the basis for developing medicines.

Worldwide, there are an estimated 7,000 different plant species used for human nutrition, but rice, maize and wheat now provide more than 50% of all calories obtained from plant sources. In 2019, 75% of the food consumed by people worldwide comes from just 12 plant and five animal species. The diversity of agricultural plant species and varieties has declined sharply over the last century. In China, for example, there were more than 10,000 local wheat varieties in 1949, while barely 1,000 are still cultivated today. According to the Food and Agriculture Organization of the United Nations (FAO), humanity has already lost three quarters of plant diversity that originally contributed to our diet.

This focus on a small number of grain and vegetable crops is inherently risky. Sufficient genetic diversity of crops provides long-term protection against unexpected plant pests and diseases.

At the global level, the United Nations Convention on Biological Diversity is geared towards the conservation and sustainable use of biodiversity and the fair and equitable sharing of the benefits arising from the use of biodiversity. The FAO's Commission on Genetic Resources for Food and Agriculture focuses more specifically on agrobiodiversity issues.

Under the United Nations Convention on Biological Diversity, Switzerland has pledged to double its international commitment within 10 years. As a country whose own species diversity is heavily threatened, Switzerland is thus contributing to global efforts to conserve biodiversity.