Generations of this behavior, Mark explained, have caused a sharp decline in the number of edible plants produced worldwide, from 120,000 in 1900 to fewer than 30,000 today, of which we eat only about 150. In fact, nearly 75 percent of the global food supply comes from just 12 crops and five animals. Further, nearly 60 percent of our calories come from just three crops. Unhealthy for us, unsustainable for the planet.

There is hope. Beyond the farm-to-table movement, chefs like Erik Oberholtzer of California’s Tender Greens fast-casual restaurant chain are experimenting daily with organic fruits, plants, meats, nuts, and seeds to create fresh, beautifully presented food at affordable prices. Partnering with Crop Trust in 2017, Oberholtzer champions biodiversity, reintroducing “forgotten foods” like those found in the Global Seed Vault buried deep in Norway’s permafrost. And the food and beverage brand Knorr has launched a campaign for healthier eating. The goal of Future 50 Foods is to promote diet diversity, creating healthier people and a healthier planet. Mark extended that challenge to all of us.