Abstract
Various documents show that the design and management of agroecosystems, according to the principles of agroecology and the functions of biodiversity, facilitates the transition to sustainable food. Experiences in the participation of projects advised and facilitated in family farming systems allowed us to consider that humans, who for many years have been consumers of a few agricultural products, integrate agricultural fruits that have developed in semi-natural agroecosystems into their diet. This article discusses that sustainable food should integrate semi-natural foods, as a complement to the diet, due to their importance in digestion, nutrition and immunity to certain diseases.
Published Version
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