September 1st to 4th 2026 | Paro, Bhutan:: As an important component of the conscious food system, Agrobiodiversity was also integrated in a parallel session on “Cultural Identity and Food Heritage,” where NBC delivered a presentation entitled “Seed to Food Heritage – Agrobiodiversity Heritage of Bhutan.”The presentation explored the journey from seed to food and from food to culture, demonstrating that Bhutan’s traditional crop varieties are much more than genetic resources conserved for future use. They are closely embedded in the food traditions, knowledge, practices, landscapes, livelihoods, rituals and cultural identity of Bhutanese communities.
The presentation emphasized the interconnected relationship between Crop, Culture and Cuisine—the “3 Cs”—and how the loss of crop diversity can consequently lead to the erosion of associated food knowledge, culinary traditions and cultural practices.
The session also highlighted the importance of conserving agrobiodiversity in the context of today’s multiple food-system challenges. Traditional crop diversity provides genetic resources for nutritional improvement, climate adaptation, resilience to pests and diseases, and sustainable food production. It can therefore contribute not only to the conservation of heritage, but also to the transformation of future food systems.
The National Biodiversity also showcased Bhutan’s rich agricultural biodiversity and food heritage during the summit.
The exhibition highlighted the remarkable diversity of Bhutanese traditional crops and their deep connections with the country’s food, culture, nutrition, livelihoods and traditional knowledge. Through a curated display of traditional crop varieties and seeds, the NBC demonstrated how Bhutan’s agrobiodiversity represents not only biological wealth, but also an important part of the nation’s living cultural and food heritage.
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