Biodiversity, Functional Ecosystems and Sustainable Food Production

The simplification of agro-ecosystems through practices such as high-yielding crop varieties, heavy machinery, mechanization, and removal of natural habitats has increased food production, but it has also led to a decline in biodiversity and affected microbiome activities. Biodiversity, Functional Ecosystems, and Sustainable Food Production explores the interconnectedness of food production, ecosystem function, food quality, and consumer health.

Format: Hardback
Length: 354 pages
Publication date: 13 October 2022
Publisher: Springer International Publishing AG

In recent decades, a series of practices have emerged in the agricultural sector that have significantly altered the landscape of agro-ecosystems. These practices include the widespread cultivation of high-yielding crop varieties on a large scale, the extensive use of heavy machinery and mechanization, the removal of natural habitats, and the widespread application of pesticides and synthetic fertilizers. While these measures have led to a substantial increase in food production, they have also had profound effects on the environment.

One of the most significant consequences of these practices is the simplification of agro-ecosystems. By focusing on a few crop varieties and relying heavily on mechanization, farmers have reduced the complexity of their systems, making them more susceptible to environmental disturbances and pests. This simplification has also led to a decline in biodiversity, as natural habitats are destroyed and species are forced out of their natural habitats.

While increased food production is a positive outcome of these practices, it is important to recognize that they cannot be considered sustainable in the long term. The intensive cultivation of crops and the use of heavy machinery have led to soil erosion, water pollution, and greenhouse gas emissions, which are detrimental to the environment and human health. Moreover, the reliance on pesticides and synthetic fertilizers has contributed to the development of resistant pests and diseases, which can further threaten food security.

To address these challenges, there is a growing need for sustainable agricultural practices that prioritize biodiversity, functional ecosystems, and food production. One approach is to adopt agro-biodiversity practices, which involve the cultivation of a diverse range of crops and animals to promote ecological balance and resilience. This can include the restoration of natural habitats, the use of organic fertilizers and pesticides, and the promotion of crop rotation and intercropping.

Another approach is to focus on the development of functional ecosystems that support sustainable food production. This can involve the creation of buffer zones, the implementation of conservation tillage practices, and the promotion of agroforestry and urban agriculture. By promoting the growth of diverse plant and animal species, functional ecosystems can help to improve soil fertility, reduce water pollution, and mitigate the effects of climate change.

In addition to these approaches, there is a growing interest in the application of microbiome technologies to sustainable food systems. Microbiomes are the complex communities of bacteria, fungi, and other microorganisms that live in and on plants, animals, and the environment. By understanding the role of microbiomes in soil fertility, pest and disease control, and nutrient cycling, researchers can develop new strategies for promoting sustainable food production.

For example, some researchers are exploring the use of probiotics and prebiotics to improve the health and productivity of livestock. By promoting the growth of beneficial bacteria in the gut, probiotics can help to reduce the need for antibiotics and other chemicals, while prebiotics can help to improve the digestion of nutrients and promote the growth of beneficial bacteria.

Similarly, researchers are exploring the use of microbiomes in crop production. By understanding the specific microbiome communities that are associated with high-yielding crops, researchers can develop new crop varieties that are more resistant to pests and diseases and that require less input of fertilizers and pesticides.

In conclusion, the simplification of agro-ecosystems and the decline in biodiversity have had significant consequences for food production and the environment. To address these challenges, there is a need for sustainable agricultural practices that prioritize biodiversity, functional ecosystems, and food production. By adopting agro-biodiversity practices, developing functional ecosystems, and applying microbiome technologies, we can create a more sustainable and resilient food system that benefits both the environment and human health.

Weight: 711g
Dimension: 235 x 155 (mm)
ISBN-13: 9783031074332
Edition number: 1st ed. 2023