Vegetables Are Starting to Disappear from the Planet – Scientists Raise the Alarm

Scientists at the World Vegetable Center warn that the diversity of vegetables worldwide is shrinking due to the industrialization of agriculture and the standardization of crops. More than 1,480 edible species are known, but most remain unused. The loss of diversity threatens nutrition and ecological sustainability. Scientists urge governments to preserve and promote vegetable biodiversity.

Scientists at the World Vegetable Center warn that the diversity of vegetables worldwide is shrinking, which could lead to a catastrophe for humanity. Vegetable markets are losing diversity: crops are becoming monotonous, and the color palette is less vibrant. Most modern vegetables were domesticated about 12,000 years ago, but in recent decades their diversity has been declining due to the industrialization of agriculture, the standardization of crops, and global supply chains. Traditional varieties and wild relatives are being displaced by common crops. More than 1,480 edible vegetable species are known, but most remain unused. Diets are dominated by carrots, potatoes, and onions, while winged bean and Chinese broccoli (gai lan) are little known. The loss of diversity threatens nutrition, as the spectrum of nutrients narrows, and the ecological sustainability of agriculture. Monoculture farming increases the risk of disease spread. Lead author Maarten van Zonneveld emphasizes the need to preserve genetic diversity in traditional varieties and wild relatives. Scientists propose that governments focus on conserving, using, supporting, and promoting vegetable biodiversity.