Book Displays: June 18 ~ Sustainable Gastronomy Day

The world currently produces enough to feed the global population of 7 billion people. Today, the world produces 17% more food per person than 30 years ago, with the rate of production having increased faster than the population over the last 2 decades. Of all ecosystem services, food production is one that has shown consistently upward trend in recent history. Nevertheless, it is now recognized that the gains in agricultural production and productivity were often accompanied by negative effects on agriculture's natural resource base jeopardizing its productive potential in the future. Ecosystem approaches to agriculture intensification have emerged over the past two decades as farmers began to adopt sustainable practices, critical to realizing the benefits of ecosystem services while reducing the negative impact from agricultural activities.

Worldwide, specific agricultural systems and landscapes have been created, shaped and maintained by generations of farmers and herders based on diverse natural resources, using locally adapted management practices.Building on local knowledge and experience, these ingenious agri-cultural systems reflect the evolution of humankind, the diversity of its knowledge, and its profound relationship with nature.Building on local knowledge and experience, these ingenious agri-cultural systems reflect the evolution of humankind, the diversity of its knowledge, and its profound relationship with nature.
These systems have resulted not only in outstanding landscapes, maintenance and adaptation of globally significant agricultural biodiversity, indigenous knowledge systems and resilient ecosystems, but also food and livelihood security for millions of poor and small farmers in a sustainable manner.