50 years of changing diversity in global food supplies

Newly released infographics show how the so-called “globalized diet” has emerged. It’s the story of massive change over the past 50 years in the foods people eat, of crop winners and losers, and most of all, of increasing similarity in the food supplies of countries worldwide. Here are five graphs that together describe some of the the most important changes in food diversity over the past five decade

Biodiversity data: The importance of access and the challenges regarding benefit sharing

Negotiations around the potential inclusion of biodiversity data within the scope of access and benefit sharing mechanisms of international treaties on genetic resources have been contentious. Uncertainty persists around which data might be included and the impacts of this important change on the ability to advance science. This special collection of research, review, and opinion articles provides a range of evidence and viewpoints contributing context to these negotiations and the underlying scientific issues involved. Emerging themes include the need for clarity on the scope of biodiversity data subject to access and benefit sharing; the recognition that open exchange of these data provides substantial societal benefits; the prognosis that substantial constraints on access to biodiversity data will negatively impact research; the consensus that multilateral systems of exchange are preferable to bilateral ones; and emphasis on further capacity building and other forms of benefit sharing to enable wider use and impact of these data

A global strategy for the conservation and use of Capsicum genetic resources

This document aims to provide a framework for the efficient and effective conservation of genetic resources of Capsicum crop

El pad thai no tan tailandés

A finales de de la década de 1930, el líder de Tailandia presentó el plato a su país en un esfuerzo por definir una identidad nacional y mejorar la nutrición. El gobierno tailandés distribuyó la receta y animó a los vendedores a ofrecerlo por todo el país. Irónicamente, sus icónicos chiles no tienen ningún vínculo con Tailandia

La hamburguesa no tan americana

La hamburguesa es uno de los platos americanos favoritos, pero los orígenes de sus ingredientes más comunes son tan diversos como la misma población americana. Fueron servidas por primera vez en Hamburgo, Alemania y aparecieron por primera vez en los menús de Nueva York en torno a 1870 gracias a los inmigrantes alemanes

La pizza no tan italiana

En el siglo XVI, los tomates fueron traídos a Europa desde Perú. En un principio se creyó que eran venenosos pero finalmente formaron parte de la cocina napolitana, en Italia. Allí, la clase más humilde necesitaba una comida barata, así que pusieron tomates sobre una masa y crearon la primera pizza sencilla