Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition

Abstract

Overlooked in national reports and in conservation programs, wild food plants (WFPs) have been a vital component of food and nutrition security for centuries. Recently, several countries have reported on the widespread and regular consumption of WFPs, particularly by rural and indigenous communities but also in urban contexts. They are reported as critical for livelihood resilience and for providing essential micronutrients to people enduring food shortages or other emergency situations. However, threats derived from changes in land use and climate, overexploitation and urbanization are reducing the availability of these biological resources in the wild and contributing to the loss of traditional knowledge associated with their use. Meanwhile, few policy measures are in place explicitly targeting their conservation and sustainable use. This can be partially attributed to a lack of scientific evidence and awareness among policymakers and relevant stakeholders of the untapped potential of WFPs, accompanied by market and non-market barriers limiting their use. This paper reviews recent efforts being undertaken in several countries to build evidence of the importance of WFPs, while providing examples of cross-sectoral cooperation and multi-stakeholder approaches that are contributing to advance their conservation and sustainable use. An integrated conservation approach is proposed contributing to secure their availability for future generations.

Keywords: conservation; food security; multi-sectoral collaboration; nutrition data; policy; wild food plants.

Figure 1

Number of WFPs and fungi on the IUCN Red List of Threatened Species classified by class and risk category Source: IUCN Red List 2017. Adapted from FAO [45].

Figure 2

Proposed best practices for the long-term co-creation of conservation and sustainable use of WFPs help overcome many of the challenges identified.

Figure 3

Research into the flowering and fruiting period of wild fruits and greens within a given geography can be used to develop an adaptable tool for informed decision making at both community and government level. Credit: BFN Brazil.

Figure 4

Four wild leafy vegetables from West Sumatra are compared to common lettuce (Lactuca sativa) in terms of (a) iron content (mg) and (b) vitamin C content (mg). In the graphs the letters stand for a lettuce; b vegetable fern “pakis” (Diplazium esculentum); c nightshade “leunca/ranti” (Solanum americanum), d sweet leaf “katuk/nasi-nasi” (Sauropus androgynus), and e water mimosa “komen” (Neptunia prostrata). Values are expressed per 100g of fresh, raw ingredient. Source: Indonesian Food Composition Data [114].

Figure 5

From left to right, top to bottom. BFN Turkey work with farmers to test domesticated golden thistle (Scolymus hispanicus L.); the sustainable production guidelines; and harvested golden thistle roots ready for sale Credit: BFN Turkey.

Figure 6

Best practices for the sustainable harvesting and management of pequi (Caryocar brasiliense Cambess), common to Brazil’s Cerrado region. The guidelines are produced by the Ministry of Agriculture, Livestock and Supply (MAPA) in support of producers/extractivists intending to take part in the public procurement schemes.

Figure 7

A nutrition education booklet from Ecuador that includes WFPs as a food group. On the left, the cover depicts the forest as an alternative source of foods, mainly fruits, while on the right, five food groups are shown along with a list of 13 WFPs (mostly aromatic plants) used for preparing hot beverages.

Figure 8

Community poster in local language developed in West Sumatra, Indonesia, as part of the “Food, Agrobiodiversity, and Diet project” explaining the health benefits of local food plants that are rich in protein, vitamin A, vitamin C, and iron, and Mandailing children learning about local foods. Credit: Lukas Pawera.

Figure 9

Foragers’ guide to edible wild plants and illustrations taken from “A children’s guide to the collection of wild edibles”, produced by BFN Turkey to complement activities aimed at raising the profile of Turkish WFPs. Credit: BFN Turkey.

Figure 10

Front covers of recipe books developed as part of the WFP-focused projects in Brazil, Ecuador and Kenya. Credit: BFN Brazil, IKIAM and BFN Kenya.