There is an urgent need to maintain the incredible food diversity of North America because of the important ecological, culinary, cultural, and health benefits of biodiversity.

Have you ever eaten a meal rich with juices, flavors, and fragrances that have taken centuries to develop? A delicate, dark red strawberry that was the backbone of the U.S. berry industry, an oily fish that built trade routes in the Northwest, a hot pepper that tells the story of Minorcan immigration to Florida—these are the stories of North American traditions that lie hidden within our foods. Yet many of these foods have been rapidly disappearing from our tables.

With these losses come a decline in traditional ecological and culinary knowledge, and declines in the food rituals that link communities to place and cultural heritage. If these culinary delights persist only in our history books, we will have lost an important cultural legacy and future generations will be deprived of the nutrition and exquisite flavors found in these heritage foods.