Food biodiversity

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.
Trends in food biodiversity consumption.
Since 1961, human diets across the world have become more diverse in the consumption of major commodity staple crops, with a corollary decline in consumption of local or regionally important crops, and thus have become more homogeneous globally. The differences between the foods eaten in different countries were reduced by 68% between 1961 and 2009. The modern "global standard" diet contains an increasingly large percentage of a relatively small number of major staple commodity crops, which have increased substantially in the share of the total food energy (calories), protein, fat, and food weight that they provide to the world's human population, including wheat, rice, sugar, maize, soybean (by +284%), palm oil (by +173%), and sunflower (by +246%). Whereas nations used to consume greater proportions of locally or regionally important crops, wheat has become a staple in over 97% of countries, with the other global staples showing similar dominance worldwide. Other crops have declined sharply over the same period, including rye, yam, sweet potato (by -45%), cassava (by -38%), coconut, sorghum (by -52%) and millets (by -45%).
Eisler's Biodiverse Food Study in Panama has the most up to date cutting edge information on eating highly diverse varieties of foods, and relative consumption realizations.>