via writesforfood
“…Most of us in the well-fed world give little thought to where our food comes from or how it’s grown. We steer our shopping carts down supermarket aisles without realizing that the apparent bounty is a shiny stage set held up by increasingly shaky scaffolding. We’ve been hearing for some time about the loss of flora and fauna in our rain forests. Very little, by contrast, is being said or done about the parallel erosion in the genetic diversity of the foods we eat. Food varieties extinction is happening all over the world—and it’s happening fast. In the United States an estimated 90 percent of our historic fruit and vegetable varieties have vanished. Of the 7,000 apple varieties that were grown in the 1800s, fewer than a hundred remain. In the Philippines thousands of varieties of rice once thrived; now only up to a hundred are grown there. In China 90 percent of the wheat varieties cultivated just a century ago have disappeared. Experts estimate that we have lost more than half of the world’s food varieties over the past century. As for the 8,000 known livestock breeds, 1,600 are endangered or already extinct…”
Read the rest here.
via nytimes
