- a ENEA BIOAG-PROBIO, Rome, Italy
- b Department of Molecular Medicine, University of Padova, Italy
- c Institute Cell Biology and Neurobiology, National Research Council, Monterotondo, RM, Italy
- d Global Diversity Foundation, UK
- e Szent István University Budapest, Hungary
- f University of Cagliari, Italy
- g University of Pisa, Italy
- h ISARA-Lyon, France
- i IEZ Ltd., Beek, The Netherlands
- j SDLO, Wageningen, The Netherlands
- k IMDEA-Food, CEI UAM+CSIC, Madrid, Spain
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Wild foods constitute an essential component of people's diets around the world, but despite their widespread use and their cultural importance, wild edible plants (WEPs) lack recognition as significant contributors to the human diet in developed countries.
Materials and methods
We stimulate national and international bodies dealing with food and agriculture, to increase their attention and investments on WEPs, leveraging the results of scientific investigation, enhancing the link between in situ conservation strategies and sustainable use of plant genetic diversity.
Results and conclusions
WEPs should be reconsidered throughout their value chain, capturing their important socio-cultural, health, and economic benefits to indigenous and local communities and family farmers who are engaged in their production and wild-harvesting.
- CVD, cardiovascular disease;
- CWRs, crop wild relatives;
- EU, European Union;
- FAO, Food and Agriculture Organization;
- WEPs, wild edible plants
- Wild edible plants;
- Sustainable agriculture;
- Mediterranean diet;
- Traditional food;
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