Agrobiodiversity Management for Sustainable and Safe Food Systems

Abstract

Agrobiodiversity, defined as the variety of plant, animal, and microorganism species within an agroecosystem, is a key factor in maintaining sustainable and safe food systems. This paper examines the relationship between agrobiodiversity and food production, with particular focus on the influence of genetic and species diversity on nutritional quality and food safety. Using an analytical and comparative approach, the study explores how the loss of agrobiodiversity—driven by intensive agricultural practices and other anthropogenic factors—negatively impacts food safety. The results indicate that the preservation of local varieties, soil biogenicity, and production based on ecological principles not only enhance food safety but also improve crop resistance to diseases and pests. Based on the analysis, it is recommended to strengthen institutional support, raise awareness among producers and consumers, and promote production practices grounded in ecological principles to preserve the environment, agrobiodiversity, and food safety. In conclusion, agrobiodiversity represents not only an ecological asset but also a health and economic resource of strategic importance for the future of food production