You are here
Crop wild relatives, the wild progenitors and closely related cousins of cultivated plant
species, are sources of valuable genetic resources for crop improvement. Persisting gaps
Conserving biodiversity for food and agriculture requires coordination and cooperation across local and global communities. Botanical gardens are at the crossroads of plant science and public engagement.
80% of our calorie intake comes from just twelve plant species, 50% of our calories come from just the three big grasses; wheat, maize and rice. What would happen were we to lose one of these crops?