Editorial: The impact of climate change on nutrient composition of staple foods and the role of diversification in increasing food system resilience

A staple food crop is a crop that makes up the dominant part of a population’s diet, being the primary source of energy and nutrition. The Food and Agriculture Organization (FAO) reported that maize, rice and wheat provide about 60 per cent of the world’s food energy intake. Soybean (an oil crop) is the most commonly used crop in animal feed since it has high protein content. Given the high demand for these four crops, several agricultural technologies and practices have focused on increasing their productivity and adaptation to different environmental conditions (HarvestPlus, 2021). Specific interventions include increased technological investment, biofortification programs, machinery and selective agrochemicals, and advanced agronomic management practices.