The Relationship Between Biodiversity and Sustainable Food Supply

Traditional dishes, food-related customs and traditions, especially biodiversity and the products produced from them are an important part of the culture of every region. This culture will have a very important place especially in terms of access to sustainable food and food security in the future. By transferring this knowledge of natural plant and animal use, gained through thousands of years of experience, to food technology, it makes very important contributions to ecological production by ensuring rural development by preventing migration from village to city by using local resources that are more resistant to ecological factors and protecting genetic resources with the use-protection balance.There is no doubt that food-related problems are one of the biggest human problems in this century. As much as human beings' right to life and health, protecting the biodiversity in the ecosystem in which they survive is equally important. In fact, today the right to food is considered one of the fundamental human rights. The right to food includes access to food as well as access to safe and healthy food. The main reason for the recent decline in food production worldwide is the decrease in biodiversity and the destruction of the habitats of this diversity. The most important factors affecting this situation are; global climate change, pesticides used in industrial agriculture, harmful chemicals, destruction of agricultural lands, unplanned urbanization and concreting. According to the report prepared by FAO, the most threatened species are plants, birds, fish and mushrooms. Pollinators, which contribute to three-quarters of the world's food production, are under serious threat. Not only bees and other insect pollinators, but also almost a quarter of vertebrate pollinators such as bats and some bird species are in danger of extinction. Achieving sustainable nutrition linked to biodiversity is possible by realizing the potential of biodiversity for food extraction in an increasingly globalized, urban, and commercial environment. It requires broad recognition across many sectors that food production requires the integration of marketing, consumption, and health concerns of both urban and rural communities. In this context, great importance should be given to the protection and development of indigenous species and traditional production methods from past to present, especially in agriculture, animal husbandry and aquaculture, and to observe the concept of interregional equality and intergenerational justice, especially in the use of biodiversity and genetic resources.