Neglected and Underutilised Species

July 2026

Neglected and Underutilised Species

Including excerpts from my master's thesis

Contemporary food systems remain dominated by a small number of staple crops, despite the existence of thousands of edible plant species. This reliance on a limited range of crops has been linked to reduced dietary diversity, biodiversity loss, and greater vulnerability to environmental and economic shocks. In response, agricultural diversification has emerged as a central strategy for strengthening food system resilience.

NUS

Within this context, Neglected and Underutilised Species (NUS) have attracted growing attention. NUS is an umbrella term encompassing a wide range of plant species. “Underutilised” species generally refer to crops that were once more widely cultivated but have declined in use with the expansion of high-yield monocultures and industrialised agriculture. This process has been associated with shifts in dietary patterns, agricultural policies, and the erosion of traditional knowledge related to cultivation and preparation.

“Neglected” species, by contrast, are typically still cultivated within their centres of origin, often by small-scale or traditional farmers, but remain largely absent from mainstream agricultural systems. Although the two categories differ in their histories and patterns of use, both refer to species whose cultivation, consumption, and associated knowledge have become less prominent within contemporary food systems.

Varying Definitions

The term is used inconsistently across the literature and often overlaps with related concepts such as heritage species, forgotten crops, agrobiodiversity crops, and future foods.

One particularly interesting definition is proposed by Li and Siddique (2018), which describes NUS as crops that are overlooked or have fallen into disuse while being considered nutrient-dense, climate-resilient, economically viable, and locally available or adaptable. In Switzerland, examples of NUS include cereals such as emmer and einkorn; legumes such as lupins and faba beans; and fruits such as quince, medlar, and traditional varieties of plums and cherries.

Moreover, NUS are sometimes identified solely according to local production patterns, food-consumption practices, or a combination of both. Scholars also apply different exclusion criteria: depending on the definition used, the scope of NUS may extend to livestock breeds, fishery species, alpine plants, herbs, and foraged foods.

Above all, however, NUS is a highly localised term. The species included under this umbrella can vary substantially, not only between countries, but also within them, depending on factors like geography, soil types, food cultures, religion, and prosperity.

Benefits

While many NUS face limitations for industrial-scale production due to low yields or handling constraints, they are praised for their potential to support more nutritious, diverse, and resilient food systems. Many species are rich sources of micronutrients that are often less abundant in staple crops such as rice, wheat, and maize.

Beyond their nutritional value, NUS have been associated with more sustainable agricultural practices due to lower requirements for synthetic inputs and greater tolerance to environmental stress. Certain species could also support soil health through characteristics such as deep rooting systems, erosion prevention, and nitrogen fixation.

More broadly, greater crop diversity may contribute to system-level ecological resilience. A wider range of cultivated species can support biodiversity by providing habitats and resources for pollinators, birds, and insects, and increased genetic diversity may enhance resilience to climate change and pest pressures. NUS have also been associated with opportunities for livelihood diversification for small-scale farmers seeking to differentiate production and access niche markets.

Reasons for Neglect

Despite these potential benefits, NUS remain marginal within contemporary food systems. Persistent barriers include weak genetic resource management, limited policy support, low producer interest, insufficient processing knowledge, and underdeveloped markets.

Recent policy initiatives and academic discussions increasingly call for greater awareness of NUS, stronger value chains, and improved market access for producers. However, they offer relatively little insight into how these goals might be achieved in practice.

This raises the question of which actors and processes could potentially support wider NUS adoption.

Chefs as Change Agents

One pathway for encouraging the wider adoption of NUS involves chefs, whose culinary creativity could facilitate the introduction of these crops to consumers and shape how they are perceived.

Previous research implies that chefs may help overcome negative perceptions associated with NUS and reposition them as desirable ingredients through innovative preparation and culinary experiences. Through these activities, they may also raise awareness of the nutritional, ecological, and cultural value of NUS and support the diffusion of culinary knowledge and preparation practices.

Perhaps chefs can help us move beyond the usual suspects and help bring diversity back onto our plates?