Eating to Extinction

1. Biodiversity loss in our food system threatens global food security

We are living and eating our way through one big unparalleled experiment.

Alarming decline in food diversity. Over the last 150 years, human diets have undergone more change than in the entire previous one million years. This rapid transformation has led to a significant loss of biodiversity in our food systems. Of the 6,000 plant species humans have eaten over time, the world now mostly relies on just nine, with rice, wheat, and maize providing 50% of all calories consumed globally.

Risks of genetic uniformity. The narrowing of our food sources creates vulnerabilities in the global food system. Monocultures and genetically uniform crops are more susceptible to diseases, pests, and climate extremes. This lack of diversity increases the risk of catastrophic crop failures, potentially leading to widespread food shortages and economic disruption.

Examples of vulnerability:

• Irish Potato Famine (1845-1852)
• Southern Corn Leaf Blight epidemic (1970)
• Banana Panama disease threat (ongoing)

2. Traditional farming practices preserve genetic diversity and cultural heritage

Diversity was the rule for millennia; thousands of different types of wheat have been recorded, each one distinctive in the way it looked, grew and tasted.

Landrace varieties as living heritage. Traditional farming practices have, over millennia, created and maintained a vast array of landrace varieties – genetically diverse, locally adapted crop populations. These landraces are not just sources of genetic diversity; they are living repositories of cultural knowledge and adaptation to local environments.

Importance of indigenous knowledge. Indigenous and traditional farming communities have been the stewards of agricultural biodiversity for thousands of years. Their knowledge and practices, often dismissed as primitive, are now recognized as crucial for maintaining resilient food systems.

Key aspects of traditional farming:

• Crop rotation and intercropping
• Seed saving and exchange
• Adaptation to local climate and soil conditions
• Integration of crops, livestock, and wild foods

3. Industrial agriculture and monocultures endanger unique food varieties

The Green Revolution created monocultures of genetically identical plants. The new science of breeding made it possible to select against diversity rather than embrace it.

Uniformity vs. diversity. Industrial agriculture, driven by the Green Revolution, prioritized high-yielding crop varieties and uniform production methods. While this approach increased overall food production, it came at the cost of genetic diversity and local adaptations.

Loss of traditional varieties. As farmers adopted modern, high-yielding varieties, many traditional landraces were abandoned. This shift has led to the extinction of numerous unique food varieties, each with its own set of genetic traits, flavors, and cultural significance.

Impacts of industrial agriculture:

• Reduction in crop genetic diversity
• Increased dependence on chemical inputs
• Loss of traditional farming knowledge
• Homogenization of global food supply

4. Climate change and habitat destruction accelerate food species extinction

We are farming on borrowed time.

Environmental pressures on food systems. Climate change, deforestation, and habitat destruction are putting unprecedented pressure on both wild and cultivated food species. Many plants and animals that have been part of human diets for millennia are now facing extinction due to these environmental changes.

Urgency of conservation efforts. The rapid pace of environmental change means that we are losing food biodiversity faster than we can study or preserve it. This loss is not just about food; it represents the erosion of cultural heritage, ecological adaptations, and potential solutions to future food security challenges.

Key threats to food biodiversity:

• Rising temperatures and changing precipitation patterns
• Loss of natural habitats to agriculture and urbanization
• Pollution and degradation of ecosystems
• Invasive species and shifts in pest/disease patterns

5. Rediscovering endangered foods can improve nutrition and resilience

Hidden away in jungles and on small farms are plants with traits we will need for the future.

Nutritional diversity of traditional foods. Many endangered food varieties offer superior nutritional profiles compared to their modern counterparts. Rediscovering and reintegrating these foods into diets can address nutritional deficiencies and improve overall health outcomes.

Adapting to future challenges. Endangered food species often possess traits that make them resilient to environmental stresses. These adaptations, developed over centuries or millennia, could be crucial for breeding crops and livestock capable of withstanding future climate challenges.

Benefits of endangered foods:

• Higher nutrient density
• Adaptation to marginal growing conditions
• Resistance to pests and diseases
• Diverse flavors and culinary applications

6. Traditional preservation methods offer sustainable food security solutions

Skerpikjøt wasn't invented. It was given to us by the islands. They make this meat.

Time-tested preservation techniques. Traditional methods of food preservation, developed over centuries, offer sustainable solutions for food security. These techniques, often specific to local environments and food sources, can extend food shelf life without relying on modern energy-intensive methods.

Cultural significance and practical value. Traditional preservation methods are not just practical techniques; they are often deeply embedded in cultural practices and local knowledge systems. Preserving these methods maintains cultural heritage while offering resilient food security solutions.

Examples of traditional preservation methods:

• Fermentation (e.g., sauerkraut, kimchi)
• Drying and smoking (e.g., skerpikjøt, jerky)
• Salting and brining
• Underground storage (e.g., root cellars)

7. Microbes play a crucial role in food diversity and human health

If you don't like bacteria, you're on the wrong planet.

Microbial diversity in traditional foods. The microbiome of traditional foods, particularly fermented products, is incredibly diverse and complex. This microbial diversity contributes to unique flavors, textures, and nutritional profiles that are often lost in industrially produced foods.

Gut health and overall wellbeing. The consumption of foods rich in diverse microbes can contribute to a healthier gut microbiome, which is increasingly linked to overall health and wellbeing. The loss of traditional fermented foods and the shift towards highly processed diets may be contributing to the rise of various health issues.

Importance of microbes in food:

• Preservation and food safety
• Flavor development
• Nutrient bioavailability
• Probiotic benefits for gut health

8. Global trade and standardization contribute to the homogenization of food

What we're being offered appears at first to be diverse, until you realise it is the same kind of 'diversity' that is spreading around the globe in identical fashion.

Illusion of diversity. While global trade has made a wider variety of foods available in many parts of the world, it has also led to a homogenization of food systems. The same limited set of crops and food products are now consumed globally, often at the expense of local food traditions.

Standardization for global markets. The demands of global trade and large-scale food processing have led to the standardization of food varieties. Crops and livestock are selected for traits that favor long-distance transport and uniform production, often at the expense of flavor, nutrition, and local adaptation.

Consequences of food homogenization:

• Loss of local food cultures and traditions
• Reduced dietary diversity
• Increased vulnerability of global food system
• Dominance of a few multinational food corporations

9. Protecting indigenous knowledge is vital for food system resilience

Indigenous knowledge of wild plants such as bear root is something Baca is teaching fellow Native Americans. Knowing these ingredients provides a gateway to traditional ways of cooking and much healthier diets.

Holistic understanding of ecosystems. Indigenous communities often possess deep, multi-generational knowledge of local ecosystems, including food sources, medicinal plants, and sustainable management practices. This knowledge is crucial for maintaining biodiversity and adapting to environmental changes.

Cultural continuity and food sovereignty. Protecting indigenous food knowledge is not just about preserving biodiversity; it's about maintaining cultural continuity and promoting food sovereignty. Indigenous food systems often offer more sustainable and locally adapted alternatives to industrial agriculture.

Aspects of indigenous food knowledge:

• Wild food identification and preparation
• Traditional farming and animal husbandry practices
• Seasonal cycles and ecological indicators
• Cultural practices and rituals related to food

10. Reviving endangered foods requires a balance of tradition and innovation

Growing old varieties isn't about going back in time. With new technology we can now start to realise their full potential.

Bridging past and future. Reviving endangered foods is not about recreating the past, but about bringing traditional knowledge and genetic resources into dialogue with modern science and technology. This approach can lead to innovative solutions for current and future food challenges.

Challenges and opportunities. Reintroducing endangered foods into modern food systems faces numerous challenges, from scaling up production to meeting food safety regulations. However, these challenges also present opportunities for innovation in farming, processing, and marketing.

Strategies for reviving endangered foods:

• Participatory breeding programs
• Niche market development
• Integration into sustainable farming systems
• Education and awareness campaigns
• Policy support for agrobiodiversity conservation

Last updated: January 25, 2025