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Protecting natural capital and biodiversity in the agri-food sector

Edited by Prof Jill Atkins, Contributions by Dr John Peirce, Contributions by Dr Yvette Lange, Contributions by Prof Warren Maroun, Contributions by Dr Wayne van Zijl, Contributions by Dr Dusan Ecim, Contributions by Ms Mira Lieberman, Contributions by Dr JÓ§el Houdet, Contributions by Dr Kristina JonÃ¤ll, Contributions by Prof Hannu Schadewitz

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Natural capital accounting provides techniques to value natural resources and the ecosystem services they deliver. These techniques are being increasingly used by governments, banks and other financial institutions to set conservation priorities, make ecologically-based investment decisions, and to improve the impact of agri-food businesses on the natural world. Protecting natural capital and biodiversity in the agri-food sector provides a comprehensive overview of how key actors in the agri-food supply chain account for their impacts on natural capital. The book explores recent advances in the accounting and reporting frameworks to measure these impacts, as well as how natural capital and biodiversity can be identified and protected in a variety of agri-food sectors such as dairy production, palm oil production and winemaking. The book showcases how the agri-food sector can better value and protect ecosystem services and reverse the depletion of natural capital and biodiversity.