دانلود کتاب تنوع زیستی، اکوسیستم های عملکردی و تولید پایدار مواد غذایی

Over the last decades, different practices like the cultivation of a few high-yielding crop varieties on large scales, the application of heavy machinery and continued mechanization of agriculture, the removal of natural habitats, as well as the applica­tion of pesticides and synthetic have resulted in the simplification of agro-ecosystems at various spatial scales. Agriculture’s intensification has resulted in a significant increase in food production, but at the same time, it has transformed landscapes. Indeed, there is a concern that declines in biodiversity affect the delivery of ecosys­tem services. Although they have increased food production, the above practices cannot be considered sustainable in long-term applications. Subsequently, the importance of diversity and diversification in increasing the resilience of food sys­tems is becoming a key issue. Biodiversity and microbiome activities support pro­cesses across soils, plants, animals, the marine environment, and humans. The resilience of food systems can be achieved through better use of the plant, animal genetic, and microbial genetic resources. To this line, there is a need for a new reference.