The global food system is becoming increasingly homogenized in a way that’s unhealthy for people and the environment, disconnecting us from our cultural food traditions, and presenting a serious threat to the future of our food supply.

Of the fifty thousand edible plant species in the world, three of them (rice, corn, and wheat) are responsible for over sixty percent of the world’s caloric intake, which leaves us all vulnerable. Rich genetic diversity is crucial to food security. Not only will global climate change necessitate an unpredictable new set of phenotypes, but a shallow gene pool is less able to be resilient in the face of new viruses and pests.

The biodiversity in the United States was once rich but due to the narrow range of plants and animals that suit the needs of industrial agriculture, it is increasingly difficult for biodiverse farmers and producers to grow and find a market for their products.

Read more below about some of the local projects of Slow Food members and chapters:

• Preserving and growing traditional foods
• Creating access to biodiverse foods
• Promoting regional, indigenous, and delicious foods