From Monocrops to Micro-ecosystems: The Shift We Need Now

Highlights from our May Members Monthly Meetup!

Every time you eat a banana, drink a cup of coffee, or enjoy a piece of bread, you’re connected to an invisible network of plants, animals, microbes, and ecosystems. This is biodiversity — not just a concept, but the living infrastructure that makes food possible.

More than a buzzword, biodiversity is the backbone of a sustainable food system. It enhances ecosystem health, boosts crop resilience, supports nutrient-rich diets, and increases our capacity to adapt to climate change.

At our May 2025 Future Green Members Monthly Meetup, we explored why embracing biodiversity isn’t just a nice-to-have — it’s essential for the future of food.

The Crisis on Our Plates

The truth is stark: modern agriculture is the leading cause of biodiversity loss worldwide. Monocropping, heavy pesticide use, and nutrient overload are stripping our soils, polluting water, and putting global food security at risk.

Today, 75% of the world’s calories come from just 12 plant and 5 animal species — a fragile foundation for feeding 8 billion people. Meanwhile, over 300,000 edible plants remain underused, overlooked, or forgotten.

Shifting to regenerative practices can reverse this trend, restoring soil health and revitalising ecosystems.

At Risk: Coffee, Chocolate & Avocados

Climate change and lack of biodiversity are threatening beloved staples:

• Coffee: Arabica beans face extinction in warming regions.
• Chocolate: Cocoa yields are falling as young farmers leave the industry.
• Avocados: Water-intensive and vulnerable to drought.

The solution? Support producers using sustainable, biodiversity-friendly practices, like Fair Trade, Rainforest Alliance, and regenerative farming methods.

Real Stories: Biodiversity in Action

At our Meetup, we were inspired by powerful, local examples of biodiversity in action from two very different — but equally passionate — changemakers, Jerry Szombathy from Chinese International School and Jean-Baptiste Mage from The Wine Guild.

From curriculum to cafeteria, Chinese International School is embedding biodiversity into daily life.

Chinese International School (CIS) – Protecting Biodiversity Through Education and Food Systems

At CIS, biodiversity is not just a topic in a science book — it’s a living, breathing part of campus life.

Sustainability Lead Jerry Szombathy shared how the school’s Sustainability Council, made up of students, staff, and parents, drives projects that directly impact biodiversity, from improving green spaces to influencing the food served in the cafeteria. Their collaboration with Sodexo through a student-led Food Committee has resulted in more plant-forward, biodiversity-friendly meals and a stronger feedback loop between students and food providers.

One of the most compelling examples is the CIS Farm, where food waste is composted and used to grow vegetables — which are then served back to students. It’s a hands-on way to learn about circular systems, soil health, and the role of biodiversity in growing nutritious food. As Jerry said, “Sustainability needs champions — and we’ve built a structure to let students lead the change.”

This shows how schools can be powerful incubators for food system transformation, blending curriculum, campus practices, and community action.

 

Regenerating Land Through Wine: A biodynamic approach that balances tradition, innovation, and ecosystem healing.

The Wine Guild – Regenerating Biodiversity Through Winegrowing

Jean-Baptiste Mage from The Wine Guild took us into the world of viticulture — where tradition and innovation collide in the face of climate change. Many vineyards still rely on monocultures and chemical-heavy practices, but a growing number of winemakers are choosing a different path.

He shared compelling examples of how winemakers are restoring biodiversity and resilience:

• Letting sheep graze between vines to manage weeds and enrich soil
• Encouraging birds and beneficial insects through habitat creation
• Planting clover, fruit trees, and cover crops for healthier, living soil
• Growing multiple grape varieties in a single plot to diversify flavor and climate tolerance

In one vineyard, Jean-Baptiste described 14 grape varieties co-existing, creating a complex, self-regulating ecosystem. These techniques not only regenerate the land but also result in more expressive, terroir-driven wines.

“Biodiversity in vineyards isn’t just good for nature — it’s good for the soul of the wine,” he noted.

Interested in Organic and Biodynamic Wines? Here Are the Certifications to Know

Your Next Step Toward a Biodiverse Plate

You don’t need to be a farmer or a chef to make an impact.

✅ Choose foods that support diverse ecosystems
✅ Look for certifications like Organic, Demeter, or Biodynamic Certification
✅ Support local, seasonal produce
✅ Join conversations and communities that care

At Future Green, we’re not just talking about food system change — we’re building it.

Whether you’re a chef, student, buyer, or just curious about where your food comes from, there’s a place for you.

Ready to Act?

🔍 Discover climate-smart foods: Future 50 Foods
👥 Join our free Skool community to ask questions and share tips
🎓 Take our Food Sustainability Foundations Course or join our Carbon Literacy Training 
📅 Join our next Meetup on “Celebrate Local & Seasonal” –  10th June

Let’s work together to protect the biodiversity that protects us.