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Biodiversity, cultural diversity, and food equity

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  • William Lacy

Abstract

Biodiversity and genetic resources have become the focal point of major national and international biological and political debates regarding control, ownership, access, and erosion of critical resources. While these issues are key to environmental sustainability and food security, biodiversity and genetic resources must be seen in the broader context of their inextricable relationship to cultural diversity and to humans' view of nature. Nature is assumed to be constituted socially through a wide variety of human processes described collectively as culture. Three significant cultural factors, technology, science, and capitalism, are largely responsible for the secularization and homogenization of food and agriculture and the remaking of nature. These processes and forces may simultaneously and unwittingly create the problems of declines in biodiversity, cultural diversity, and food equity. Indeed, it may well be that the only way to conserve cultural biodiversity in the field is to conserve cultural diversity among peoples. This reunification of biodiversity and cultural diversity and food and agriculture will require new paradigms and institutional mechanisms that allow us to show our care for each other through our reverence for nature. Copyright Kluwer Academic Publishers 1994

Suggested Citation

  • William Lacy, 1994. "Biodiversity, cultural diversity, and food equity," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 11(1), pages 3-9, December.
    • Handle: RePEc:spr:agrhuv:v:11:y:1994:i:1:p:3-9
    DOI: 10.1007/BF01534442
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    References listed on IDEAS

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    1. Carolyn Sachs, 1992. "Reconsidering diversity in agriculture and food systems: An ecofeminist approach," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 9(3), pages 4-10, June.
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    Cited by:

    1. Mariagiulia Mariani & Claire Cerdan & Iuri Peri, 2022. "Cultural biodiversity unpacked, separating discourse from practice," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 39(2), pages 773-789, June.
    2. Julie Sardos & Sara Muller & Marie-France Duval & Jean-Louis Noyer & Vincent Lebot, 2016. "Root crops diversity and agricultural resilience: a case study of traditional agrosystems in Vanuatu (Oceania)," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 33(3), pages 721-736, September.
    3. William Lacy, 2023. "Local food systems, citizen and public science, empowered communities, and democracy: hopes deserving to live," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 40(1), pages 1-17, March.
    4. Douglas H. Constance, 2023. "The doctors of agrifood studies," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 40(1), pages 31-43, March.

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