Biodiversity, functional ecosystems and sustainable food production
Galanakis, C.M. (Ed.) (2022). Biodiversity, functional ecosystems and sustainable food production. Springer: Cham. ISBN 978-3-031-07433-2; e-ISBN 978-3-031-07434-9. x, 354 pp. https://dx.doi.org/10.1007/978-3-031-07434-9
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| Author keywords |
agrobiodiversity; alternative proteins; pest management; antimicrobials; sustainable pollinators |
| Abstract |
In recent decades, practices like the cultivation of a few high-yielding crop varieties on a large scale, the application of heavy machinery and continued mechanization of agriculture, the removal of natural habitats, and the application of pesticides and synthetics have resulted in the simplification of agro-ecosystems. This has enabled a substantial increase in food production but has at the same time transformed landscapes. Indeed, there is a concern that a decline in biodiversity has affected microbiome activities that support processes across soils, plants, animals, the marine environment, and humans. Although they have increased food production, the above practices cannot be considered sustainable in long-term applications. |
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