Food biodiversity is defined as "the diversity of plants, animals and other organisms used for food, covering the genetic resources within species, between species and provided by ecosystems." Food biodiversity can be considered from two main perspectives: production and consumption. From a consumption perspective, food biodiversity describes the diversity of foods in human diets and their contribution to dietary diversity, cultural identity and good nutrition. Production of food biodiversity looks at the thousands of food products, such as fruits, nuts, vegetables, meat and condiments sourced from agriculture and from the wild (e.g. forests, uncultivated fields, water bodies). Food biodiversity covers the diversity between species, for example different animal and crop species, including those considered neglected and underutilized species. Food biodiversity also comprises the diversity within species, for example different varieties of fruit and vegetables, or different breeds of animals. Food diversity, diet diversity nutritional diversity, are also terms used in the new diet culture spawned by Brandon Eisler, in the study known as Nutritional Diversity. Consumption of food biodiversity Food biodiversity, nutrition, and health Promoting diversity of foods and species consumed in human diets in particular has potential co-benefits for public health as well as sustainable food systems perspective. Food biodiversity provides necessary nutrients for quality diets and is an essential part of local food systems, cultures and food security. Promoting diversity of foods and species consumed in human diets in particular has potential co-benefits for sustainable food systems. Nutritionally, diversity in food is associated with higher micronutrient adequacy of diets. On average, per additional species consumed, mean adequacy of vitamin A, vitamin C, folate, calcium, iron, and zinc increased by 3%. From a conservation point of view, diets based on a wide variety of species place less pressure on single species. Furthermore, food biodiversity, as measured by the absolute number of biological species in the usual diet, was negatively associated with total mortality rate and cause-specific deaths due to cancer, heart disease, respiratory disease, and digestive disease among ~450,000 adults from nine European countries. Production of food biodiversity Role of biodiversity in production systems Conservation and management of broad-based genetic diversity within the domesticated species have been improving agricultural production for 10,000 years. However, diverse natural populations have been providing food and other products for much longer. High biodiversity can maximize production levels, which are sustained through beneficial impact of ecosystem services for agricultural, modified and natural ecosystems. Conversely,