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Abstract

Beans, Bean Plants, Seeds & High Protein Leaves

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Fact Checked
by Mickey Angel
This abstract article has been in a fact check of the various references made. This is an ongoing theoretical investigation of beans and bean plants, utilizing bean plant leaves in nutritional substances.

Bean or Legume plants have been the feature of nursery rhymes, and fairy tales, and magic beans, and magic bean plants are not stories foreign to our ears. Do we understand beans and seeds and completely how these bean plants have been or can be used?

Every Vegan and Vegetarian, health freak, and fitness enthusiast is in search of the high protein leaf. What if I told you that most of these bean plants feature high protein leaves, that can be eaten fresh and cooked.

Most of the beans we eat must be cooked and certain ones will kill you if not cooked, such as a kidney bean. Seeds are for planting.

We fail to take complete advantage of these incredible givers of nutrition completely or realize how nutritious they actually are. Right out of the pack throw some dried beans down and see how they grow in comparison to other things growing there. It is likely much quicker and with a more progressive growth cycle in its plant, vine, or tree form.

Following the understanding of the’ Fiber Key’, or fiber ratios (5g of carefully selected plant matter for every 1 gram of body weight), while setting up a Nutritional Diversity diet, naturally inspires the interest in using beans as a plant-based fiber and protein source, especially when considering the ease of growing them and the leaves for nitrogen balance to other loves in the garden/farm. So there has been a good amount of bean plant leaf study going on here.

To Native Americans beans are one of the ‘Three Sisters’ of the northeastern tribes, so-called because corn, squash, and beans were traditionally planted together by Native American farmers. Beans are also used as a clan or group symbol in some Native American cultures. Hopi of the Southwest and other North American Tribes hold festivals in honor of the bean.

It is important to note that most recipes back then involving beans or corn, required the seed to be completely ground into a powder that would later bake into bread or tortilla. This tradition and use have survived until today throughout the American Continent in many different cultures. [MR1]

Lesser-known stories such as the ancient deity Cyamites or Kyamites (Greek Κυαμίτης from κύαμος “bean”) was a hero in ancient Greek religion, worshiped in Athens. He had a sanctuary Heroon on the sacred road to Eleusis. His name has been translated as “the god of the beans and patron of the bean market”. A bean market (κυαμῖτις) was reported by Plutarch to have been situated on the same road not far from the sanctuary. Beans were obviously valued than for their heavy nutrition then too – or were they?

The United Nations Food Conference of 1974 identified beans and legume crops as a key nutritional dependency, in Latin America, providing sufficient nutrition, whereas grain cereals, a dominant staple food of two-thirds of the world’s undernourished/malnourished populous of 460 million (1974), in other regions did not. These populations subsequently also did struggle more severely with overall health. Additionally, there are many strong bacteria and infectious health risks living in Latin American tropical regions versus dryer or colder regions that host less living pathogens and organisms and have less humidity – further testifying about the nutritional strength in those who are consuming beans.

Here is an important question regarding all these species of beans; “is the seed or the leaf that holds the super nutrients? Is there an aspect of the seed that prevents digestion to promote procreation of the plant (lectin)? Seeds are for planting and leaves are for consumption right, so have we been simply educated wrongly about this food altogether?”

It would seem even if so, the nutritional value remains effective.

 

The Bean – “The Meat” of the Poor

The bean plant is a very productive, plant that gives very hearty nutrition in both the bean and in the less-utilized,  leaf. The bean food group is commonly classified as a meat group substitute in traditional American dietary information. Beans are known as the more economical legume, meat group food.

The largest deficiency in the modern diet that people do not get enough of today is protein. Something that beans and bean leaves have been the study for some time and detailed in Robert P. Barrett’s 1990 publication Legume Species as Leaf Vegetables.

Beans are very meaty nutrition and so much so they are the one fiber ingredient that should be restricted and measured. While too much plant fiber is fine, too much legume species,  seed fiber can weigh heavily on the digestive system. Meats can behave this way when over-consumed, and anything for this matter too much of anything is not good, even too much water will cause damage or death. In a diet that calls for lots of material consumption, I am careful to mention there are real limits to everything, definitely.

Entire villages survive on primarily rice and beans, and theoretically, with the Nutritional Diversity diet concept, they can do more than survive, but thrive and add real multipliers to their productivity.

In much appreciation for the work of Dr. Grundy and a few others who “happened to come across bits of information,” we have stopped consuming beans and been fully consumed with the leaves. If anything we have consumed a large quantity of beans and rice throughout our lives, these two seed groups we can do without for a while now.

 

The Winged Bean

The winged bean has grown to be an incredibly popular permaculture crop. The plant has been thoroughly investigated and used in entirety by many groups, and for this reason, I use it as the main bean for
Nutritional Diversity diet and permaculture inclusion, discussion, and learning reference.

The winged bean species belongs to the genus Psophocarpus, which is part of the legume family, Fabaceae.

The winged bean has 3 times the energy and almost 4 times the protein that the popular ‘rich pea,’ the pigeon pea does.

 

The New York Times reported almost four decades ago now, the headline;

 

WINGED BEAN HAILED AS A POTENT WEAPON AGAINST MALNUTRITION

Article By JANE E. BRODY, Published: February 23, 1982

Theodore Hymowitz, an agronomist at the University of Illinois who is a member of the Academy’s panel on the winged bean, said, ”it’s like an ice cream cone – you eat the whole thing.”

Its various parts are rich sources of protein, vitamins, minerals, and calories so often in short supply in tropical countries. It is an especially good source of vitamin A, deficiencies of which cause blindness in many children in tropical countries. The winged bean seed rivals the soybean in quantity and quality of its protein. Studies have shown that like many other legumes when combined with corn it has the protein value of milk and can adequately nourish a protein-starved infant.

Mr. Hymowitz may have addressed a possibility in many bean plants not considered by modern diets, the leaves, and the rest of the bean plant. Jack beans, green beans, lima beans, lentils, chickpeas, and pigeon peas -a high protein leaf, are also well known for having edible leaves.

 

Now let’s make sure we don’t go out and mono-crop it!

 

The Green Bean

The green bean according to Dr. Axe and several other popular nutritionists out there, is the number three cancer-fighting food in existence. This is likely not a solid claim, or at least is one inside of a narrow spectrum of foods- I would be sure that the jungle nutrition has plenty more powerful anti-cancer elements than that of the domesticated green bean. Also, it would be fairly difficult to find good permaculture-grown green beans specifically, but not impossible.

Several internet sources claim the green bean to be an ultimate source of nutritional elements, also that the plant is medically advantageous for a wide range of ailments and that the entire plant is useful.

 

The Pigeon Pea

The cultivation of the pigeon pea goes back at least 3,500 years, and the pea is part of many traditional dishes now around the world. Known as Guandu or the Rico Pea, it sells for a lot more than the lentil bean. Canadas Cajan is not known for leaf use in records except for an Argentinian skin problem topical and then tea uses have been mentioned for everything from flu, to asthma to sickle cell enema treatment. I use around 5 leaves fresh in one green nutrition shake, in my highly rotational Nutritional Diversity diet.

 

 

Edible Bean Plant Leaves, Roots

The leaves of legumes and of euphorbiaceous plants are among the richest in protein. Dark green leaves are said to be rich in vitamin A as well as protein. Bean sprouting, and eating the sprouts has been a popular practice of the late organic food community. Many believe that a youthful essence is captured at this stage.

The nutrient-rich, tuberous roots of the winged pea, have a nutty flavor. They are about 20% protein; winged bean roots have more protein than many other root vegetables. The leaves and flowers are also high in protein (10–15%)

Most legume leaves are eaten in tropical Asia and Attica, while far fewer species are consumed elsewhere. Of the 290 species reported, two are allegedly eaten “worldwide” and 13 are listed only from the tropics in general. Asia contains 157 species, with 41 in Indonesia and New Guinea, and 39 in India. Africa has 95 known species. Future reports can be expected to add many more overlooked species from the tropics. Few legumes are consumed as greens by Europeans. Even by including in Europe all species known from Eurasia and the Mediterranean region, the total reaches only 23.

Witrock and Witrock (1942) in an article entitled “Food plants of the Indians” explain that, “Species of clover, Trifolium, were foraged by California Native American tribes. Natives, observed in the fields eating the plants raw, would have a pouch of salt from which they would occasionally take a pinch to give a bit of favor. It likely aids in digestion and also probably helped with mineral retention. This idea has been paraphrased in many edible wild plant guides for various parts of North America, which are similarly vague as to which species were eaten. Many of these “wild” legumes are really forage crops escaped from cultivation, such as alfalfa (Medicago sativa L.), clovers, vetches (Vicia), and sweet clovers (Melilotus).

We can look at some known legume and other known vegetable plant parts that are edible in Dr. Danello’s chart:

Bean Leaf consumption has been a thorough mention in food crisis solution studies.  The thoroughness of actual bean leaf diet exploration is not so thoroughly described.

 

Cautions

There is a lot of cautionary text out there regarding leaf and legume plant leaf consumption. With peanuts another legume plant, for example, that is very popular has been toxic only to people with developed allergies to the plant. Reading these cautions can be unnerving at times especially when entire disorders like Kosco have been attributed to leaf toxins (cassava).

Many of the legumes (beans) that have edible leaves are known to contain toxins and supposedly have poisoned livestock. While animals may eat a single species for days at a time, humans rarely make an entire meal of one leafy vegetable, especially if they are on the proper Nutritional Diversity diet.

Unlike livestock, people learn about safe and unsafe plants from the experience of others, intelligent food testing, and can cook their food. Very few legume leaves are recorded anywhere as being eaten raw or in salads, where the details of preparation are not known, the leaves should be boiled, and the cooking water is thrown out. This will either deactivate the toxins or dilute them to safe levels.

This is recommended with the cassava plant that hosts known toxins, effects of which have only been observed during famine times in Africa where the cassava plant was exclusively used for diet over long periods of time. Nutritional Diversity consumption also has several supporting official studies suggesting that a diverse nutritional diet, can eliminate, make more beneficial, or neutralize these types of recognized isolated toxic properties.

 

The Legume Food States, Cooking & Processing

A 5 – 6-day soak or the cooking of leaves removes all toxicity. Please see Food States, and  The New York Times piece on Winged Beans also had this today on perpetration and food states:

The winged bean plant is a legume that resembles the pole bean. It is a mass of twining, leafy stems that climb as high as 13 feet or more and produce long, heavily seeded four-cornered pods with winglike projections at each corner. Its scientific name, Psophocarpus tetragonolobus, is based in part on the four-sided pod. The leaves are like spinach in taste and nutritive value; the flowers, sweetened by nectar, can be sauteed to produce a food that resembles mushrooms; the immature pods are like green beans; the immature seeds are like green peas; the mature dry seeds are like soybeans, and the roots of many varieties produce tubers like potatoes, but are much richer in protein than the potato, yam or cassava.

Winged bean tubers can be boiled, steamed, baked, fried, roasted and even made into chips. The immature pod, the plant’s most popular part, can be eaten raw, pickled or cooked in water, coconut milk or oil.

One Indonesian researcher has produced a coffee substitute by roasting and grinding the seeds and has made a tobacco substitute from the dried leaves. Even the dried pod left after the seeds are removed can be used. It contains about 10 percent protein and has been found suitable for animal feed and as a medium for growing mushrooms, the Academy report states.

Like the soybean, winged bean seeds, or beans, can be pressed to extract an edible, mostly unsaturated oil that is rich in vitamin E, leaving behind a protein-rich flour suitable for making bread or cereal. Also, like the soybean, the winged bean can be sprouted, made into curd (tofu) and tempeh (an Indonesian fermented bean cake), or made into a nutritious milk-like drink. No new technology is needed to process the winged bean seed since it is suited to the processing techniques already developed for the soybean.

To its advantage, the winged bean seed lacks the beany, painty flavor characteristic of soybeans and it contains less of the flatulence-inducing sugars found in soybeans, a temperate zone plant that cannot survive the high rainfall of the tropics. As with soybeans, antinutritional substances in the winged bean seed that may interfere with the digestion of essential nutrients are removed by soaking or by treating the beans with moist heat. Dr. Grundy says “if your going to eat the bean, cook it in a pressure cooker.”

Furthermore, the winged bean can be grown in poor, sandy, or clay soils without added fertilizer because bacteria that grow on its roots are capable of capturing large amounts of atmospheric nitrogen and converting it to a form usable by the plant. In fact, if the winged beanstalk is plowed back after all edible portions of the plant have been harvested, it will add nitrogen to the soil.

Researchers have shown that the winged bean can be grown as a cover crop on plantations, protecting the soil beneath coconut, banana, palm, rubber, and cacao trees. It can also be grown together with corn, which matures first, and leaves behind a stalk up which the winged bean plant can twine.

The article goes on to point out that in Thailand in 1979 the worst drought in the country’s history destroyed the corn crop, but winged bean fields survived and some plants even produced good seed yields. Also that it is most productive in the tropics.

 

Potential Legume Story

I like to think the Native American’s knew what they were doing, and that the third sister, so important to humans everywhere may hold weight we are yet to know of well. Looking at possibilities opened by the consumption of the rest of the legume plant, in the case of the winged bean and the protein available in the green parts of the plant as an example – Wittrock and Wittrock’s observation is huge! We have only been utilizing the bean portion of the plant and missing on the whole essence of the plant and the green protein it offers.

Notice in the chart above the pumpkin squash, one of three sisters also has been recorded as an edible leaf plant, vine. The sweet potato and cassava are also known to have an edible leaf and to be a popular cultivar of the Native Americans, both North, South, and Central America.

Once you get good full-spectrum permaculture going on with a good selection of edible leaves, and mustard leaves and potent flavorful stuff, you will find the leaf burrito quite appetizing.

It tastes a lot better than many would thank, and many who have had them would even say it’s better than branded and cooked recipes for burritos elsewhere in the world. Burritos from elsewhere would likely feature beans, and not the bean plant leaves, even though the beans must be cooked and the leaf no. Is this interesting? Could fresh leaf consumption prime the stomach in some way for processed, soaked, or cooked bean consumption? I do not of trials or studies that look at this idea.

We know what the cookbook, our mothers, and our grandmothers taught us to use for food. Horticulturist M.J. Stevens, of the Department of Horticulture at the University of Florida in his paper entitled Secondary Edible Parts of Vegetables, also realizes that even leaf trials and secondary vegetable plant part consumption’s, and culinary uses are very limited to the extreme, and experimental gardeners and items outside the current modern major consumer marketplace produce, are not known as foods, at all.

 

Legume Permaculture Notes

It takes about  40 productive bean plants to provide a kilo of dried beans or peas. Obviously, some are better than others but here is a general idea. The growth time for most bean plants tends to be around four months, with the basic requirement of temperatures (for production) being between 15°C (60°F) and 27°C (80°F). With well-timed transplantation or crop rotations, this can result in several harvests per year. Where I live in Panama, the temperature is nearly always in that wheelhouse, so I can do even better.

Bush-type bean plants should be planted roughly 8-10 centimeters apart, while pole beans (rarer) require a little more distance, around 10-15 centimeters. Bean plants produce better in full sun and prefer soil that isn’t yet high in nitrogen. Because they require so many plants and so much space to produce relevant harvests, they are not well-suited for container gardens. Beans grow well with several other plants, including corn, cucumbers and pumpkin squashes, celery, strawberries, rosemary, and potatoes. Vines like something to grow up. Beans don’t mesh well with onions or anything from the allium family. Historically in permacultures, beans were paired with corn, and squash as cultivar sisters. Could it be that prayers of thanks to Cyamites, played a role or will play a role in the nutritional effects of the legume plants

 

 

Additional Resources;

Species looked at : Arachis hypogaea L. (peanut), Lablab purpureus (L.) Sweet (lablab bean)
Phaseolus lunatus L. (lima bean), P. vulgaris L. (common bean), Pisum sativum L. (pea), Psophocarpus tetragonolobus (L.) D.C. (winged bean)
Trigonella foenum-graecum L. (fennugreek), Vigna unguiculata (L.) Walp. (cowpea)

Minor species : Cajanus cajan (L.) Millsp.(pigeon pea), Cicer arietinum L. (chick pea), Cyamopsis tetragonoloba (L) Taub. (guar)
Glycine max (L.) Merrill (soybean), Kerstingiella geocarpa Harms. (Hausa groundnut), Phaseolus calcaratus Roxb. (rice bean), P. coccineus L. (runner bean),
Sphenostylis stenocarpa (Hochst.) ex A. Rich (African yam bean), Vicia faba L. (fava bean), Vigna radiate (L.) Wilczek (mung bean), Voandzeia subterranea Thouars. (bambara groundnut)

Forage crops and wild herbs :Cassia tora L. (sicklepod), Cassia obtusifolia L. (cassia), Crotalaria longirostrata Hook. et Am. chipilin), Desmodium cinerium D.C. (tick trefoil), Lathyrus sativus L. (grass pea)
, Lespedeza bicolor Turcz. (lespedeza), Medicago sativa L. (alfalfa), Melilotus alba Medic. (white sweet clover), Rothia trifoliata Pers. (rothia)
, Trifolium pretense L. (red clover), Trifolium repens L. (white clover)
, Trigonella suavissima Lindl. (trigonella), Vicia sativa L (vetch), Vigna marina (Burm.) Merr. (vigna)

 

Additional References

  1. Steven Nagy, Lehel Telek, Nancy T. Hall, Robert E. Berry J. Agric. Food Chem., 1978, 26 (5), pp 1016–1028 DOI: 10.1021/jf60219a028 Publication Date: May 1978

Media References

  1. The New York Times; WINGED BEAN HAILED AS A POTENT WEAPON AGAINST MALNUTRITION, Article By JANE E. BRODY, Published: February 23, 1982
  2. History Channel

Originally Published Jul 29, 2017

Health is #1. I am thankful to have found Nutritional Diversity Sciences it has been an empowerment all the way around! After a few years into biodiverse nutrition practices, it has become an integral part of my lifestyle and I could not imagine having another north star guide me through health after what I have seen and experienced. Many critiques now, after being challenged have come through the program to find their hair and nails growing faster and thicker, and becoming stronger than ever before. They are too converted and I was one of them. Once you experience it, there is no going back.

Abstract

Nutritional Diversity Ecological Enhancement Program (GEF)

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ATTN: WORLD BANK
1818 H Street, NW Washington, DC 20433 USA
Tel : (202) 473-1000

A Proposal for the Global Environment Facility (GEF-8) Funding Cycle

Submitted by:

Brandon Angel
Founder, Nutritional Diversity Biodiverse Performance Study
Pro-Organic Alternative Agriculturist, Researcher, and Ecological Enhancement Specialist

Executive Summary

The Nutritional Diversity Ecological Enhancement Program (NDEEP) is a revolutionary ecological restoration initiative designed to combat biodiversity loss, improve soil and ocean health, regenerate degraded ecosystems, and enhance climate resilience through highly diverse, self-sustaining agricultural and ‘rewilding systems.’

By utilizing probiotic-rich soil amendments, permaculture and biodynamic principles, drone-assisted reforestation, and AI-guided ecological mapping, this program aims to enhance existing ecologies, restore degraded lands, regenerate biodiversity hotspots, and create nutrient-rich food systems that support both human health and planetary recovery.

With over 12 years of experience in alternative agriculture and other natural studies across Latin America, I have developed an innovative system that restores depleted soils, promotes high-yield organic cultivation, and revitalizes native ecosystems while simultaneously improving human nutrition. I have a diverse team of incredible individuals and new site locations ready to go!

This project aligns with GEF-8’s core priorities by:

  • Restoring biodiversity and reversing species loss through highly diverse, ecosystem-based agricultural models.
  • Mitigating climate change by increasing carbon sequestration through reforestation and regenerative farming practices.
  • Combating pollution and soil degradation by eliminating synthetic inputs and using organic, microbial-enhanced composting.
  • Enhancing ocean and water health by preventing agricultural runoff and rehabilitating aquatic ecosystems with algae-based filtration systems.

The NDEEP is scalable, measurable, and designed to be replicated globally, making it a high-impact project for the World Bank’s ecological and sustainable development goals.


Project Objectives

  1. Biodiversity Regeneration & Ecological Enhancement

    • Reintroduce native plant species in degraded areas.
    • Integrate wildlife corridors and pollinator-friendly zones.
    • Use drone-assisted seed dispersal to accelerate reforestation.
    • Establish permanent bioactive soil systems to revitalize degraded farmland.
  2. Carbon Sequestration & Climate Resilience

    • Implement permaculture and food forest models that act as long-term carbon sinks.
    • Restore mangrove forests, peatlands, and coastal ecosystems to protect against flooding and erosion.
    • Develop high-diversity cropping methods to increase resilience against droughts and extreme weather.
  3. Pollution & Soil Regeneration

    • Replace synthetic fertilizers and pesticides with probiotic soil amendments and microbial biofertilizers.
    • Utilize natural mycoremediation (fungi-based) systems to detoxify soils contaminated by industrial waste.
    • Implement closed-loop composting cycles to transform organic waste into high-yield soil nutrients.
  4. Nutritional Diversity for Food Security & Human Health

    • Establish nutrient-dense regenerative food systems that include rare and indigenous plant species.
    • Promote biodiverse, natural diets that improve gut microbiome health and immune function.
    • Introduce highly sustainable protein sources, such as agroforestry-raised livestock and alternative proteins.
  5. Technology & Innovation for Large-Scale Impact

    • Deploy AI-powered ecological monitoring systems to track biodiversity progress.
    • Use drone and satellite technology to assess reforestation success and carbon capture rates.
    • Develop mobile applications and blockchain-based tracking to support global adoption of ecological farming practices.

Alignment with World Bank and GEF-8 Priorities

GEF-8 Priority How NDEEP Contributes
Reversing species loss Restores native plant ecosystems and wildlife corridors.
Combating climate change Sequesters carbon via regenerative agriculture and reforestation.
Improving soil and ocean health Reduces pollution, eliminates synthetic inputs, and restores aquatic ecosystems.
Supporting sustainable food systems Creates biodiverse, nutrient-dense agricultural models.
Integrating technology for environmental solutions Uses AI, drones, and blockchain for monitoring and efficiency.

Proposed Project Locations

The NDEEP initiative will be piloted in Latin America, leveraging 12 years of experience across Panama, Colombia, and Argentina. Initial target regions include:

  • We have an ecological wonder site we found one year ago in a uniquely perfect for one type of implementation and two other ready-to-go areas from the private sector, we would be happy to collaborate in as many microclimates as possible.
  • Deforested tropical areas in Panama → Reforestation with agroforestry and permaculture models.
  • Coastal ecosystems in Colombia → Restoration of mangrove forests and oceanic biodiversity zones.
  • Degraded agricultural lands in Argentina → Conversion to probiotic soil regeneration and permaculture farming.

Future expansions will include Southeast Asia, Africa, and North America to scale the impact globally.


Implementation Plan & Timeline

Phase Activities Timeline
Phase 1: Research & Pilot Sites Select and map key degraded ecosystems for restoration. 6 months
Phase 2: Regenerative Agriculture Deployment Implement probiotic soil systems, plant biodiversity hubs, and monitor growth. 1 year
Phase 3: Large-Scale Drone-Assisted Reforestation Utilize drone seed dispersal for rapid ecosystem restoration. 1 year
Phase 4: Nutritional Diversity Study & Human Health Impact Conduct research on biodiversity’s effect on nutrition and gut microbiome. 1 year
Phase 5: Global Expansion & Scaling Replicate the model in additional high-priority regions. Ongoing

Funding Request

To successfully implement the pilot phase, we request $10 million USD from the World Bank’s GEF-8 funding cycle, allocated as follows:

  • $3M → Land restoration, reforestation, and agroforestry projects.
  • $2.5M → Technological deployment (AI monitoring, drones, and blockchain tracking).
  • $2M → Research on nutritional diversity’s impact on biodiversity and human health.
  • $1.5M → Community training and education programs.
  • $1M → Administrative, operational, and logistics costs.

With this funding, the Nutritional Diversity Ecological Enhancement Program will establish a scalable model for global environmental recovery, creating lasting impact on biodiversity, climate resilience, and human health.


Conclusion

By investing in the Nutritional Diversity Ecological Enhancement Program, the World Bank and the Global Environment Facility will support a groundbreaking, nature-based solution that revitalizes degraded ecosystems, enhances biodiversity, improves human health, and combats climate change.

This initiative is not just a conservation project—it is a holistic approach to global restoration, integrating food systems, ecological science, and regenerative technology to create a healthier, more resilient planet.

With proven success in Latin America, cutting-edge technological applications, and a deeply rooted commitment to environmental justice, the NDEEP is poised to become one of the most transformative ecological enhancement programs in the world.

We welcome the opportunity to collaborate with the World Bank, the GEF, and partner organizations to bring this vision to life.

Submitted by:

Brandon ‘Angel’  R.E. 
Founder, of Nutritional Diversity Optimal Biological Performance Insitute
Alternative Agriculture & Ecological Enhancement

Student of Nature

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Abstract

Discussing a Prototype & Sourcing! Digital Diet & Nutri-Cultivation Online Apps

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The fusion of online apps with diet and agriculture unlocks unparalleled potential to revolutionize how we grow, consume, and connect with our food systems. Imagine platforms that seamlessly integrate personalized nutritional plans with real-time tracking of diverse food consumption, empowering individuals to optimize their health like never before. Through advanced mapping software, cultivators worldwide can share techniques, track crop diversity, and access localized solutions, creating a decentralized network of innovation. These apps can gamify sustainable eating and cultivation, encouraging users to experiment with diverse, nutrient-rich diets while connecting directly to vetted local farmers and suppliers for fresh, sustainable produce.

Beyond individual benefits, the possibilities for global collaboration are limitless. Picture a digital ecosystem where small-scale farmers in remote regions exchange insights with urban hydroponic growers, supported by AI-driven recommendations for maximizing yields and biodiversity. Online communities could host live workshops, certification programs, and mentorship opportunities, creating a culture of shared knowledge and innovation. These tools have the power to break down barriers, uniting people across the world to tackle food security, biodiversity loss, and sustainability challenges head-on. By embracing these technologies, we’re not just reimagining agriculture and nutrition—we’re creating a movement that blends tradition with cutting-edge innovation to reshape the future of food.

For over 13 years, we have been pioneering Nutritional Diversity Diet Sciences, dedicating our efforts to studying and implementing high-performance, all-natural diets in regions like Panama and Colombia, where the richest equatorial nutrition is found. Through our extensive work, we’ve developed a digital community that is revolutionizing the way people approach diet and cultivation sciences.

Our longstanding team, including Brandon and Rosa, is available right now and every day through our app community.

Our community offers a robust suite of tools, including:

  • Community Discord Chats, are a knowledgebase and wealth of information. It helps to have a community around you sharing, inspiring, and keeping the blade sharp as in, “cutting-edge!”
  • Comprehensive courses designed to educate and evolve your understanding of diverse nutrition and cultivation techniques.
  • Mapping and course-taking software to organize and personalize your learning journey.
  • Networking plugins that connect like-minded individuals, cultivators, and practitioners worldwide.
  • Combinations index, of excellent nutritional and cultivational combinations found.
  • A membership program that evolves with cutting-edge insights and practices in diverse diet and agricultural sciences.
  • Promote healthy ideas like, compost business concept promotion. Did you know compost can generate electricity, fuel a community super-garden, prevent wildfires, enhance the ecology, and make the business operator good coin? Ideas like diverse nutrition retail, maybe even a free franchise of it! [i] If we get wind of anything that will help spark a new world culture of moderation, and re-integration into nature we will get the word out.
  • Down the line, households can even trade drone programs, and home cultivation assembly plans that automate a sustainable home to some degree.

We’ve helped implement advanced agricultural techniques, diverse cooking methods, and consumption strategies globally [i], creating a ripple effect of healthier, more sustainable systems. Our efforts are deeply rooted in hands-on experience and a commitment to advancing cultivation sciences. For those seeking a closer connection, we frequently invite participants to experience this lifestyle firsthand in Costa Rica, Panama, and Colombia, where they can immerse themselves in these thriving systems.

To further support this mission, we’re also developing nutritional supplements aimed at delivering greater dietary diversity, making it easier for individuals to incorporate the benefits of diverse nutrition into their daily lives.

We’re not just building a program; we’re inviting people to join a movement—to expand on the wheel we’ve started turning. By becoming part of our community, you can contribute to and benefit from diverse online platforms, infrastructure projects, interest groups, and global collaborations.

!! We believe that no single, centrally distributed source of information or control is sufficient. Instead, we advocate for a scattered and diverse ecosystem, of many different online communities and creations where knowledge and innovation flow freely across MANY connected communities!!

We see something in the blockchain format, that seems to impersonate certain constructional patterns more naturally, and we have also had some discussions and investigations regarding possibilities here. There could be an opportunity to inspire new reforestation, food forestation, and ecological enhancement with blockchain technology.

Together, we can evolve the systems that foster optimal health and sustainable living -rampantly – worldwide! Join us in building a world where diverse diets, practices, and ideas thrive.

 


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Abstract

Enhance Biodiversity and Sustainability in Agriculture, Aquaculture, Fisheries, and Forestry

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TARGET 10: Enhance Biodiversity and Sustainability in Agriculture, Aquaculture, Fisheries, and Forestry

The Importance of Educating and Implementing a One-Point Government Against Genetic Modification of Nature

In an age of technological advancement and scientific innovation, the temptation to genetically modify nature has grown significantly. While such modifications promise solutions to global problems, they also present substantial risks to ecosystems, biodiversity, and the fundamental balance of life on Earth. The call for a one-point government policy—an unwavering stance against genetic modification of nature—is not only a plea for ecological preservation but also an invitation for humanity to adopt a culture of empowerment, education, and ecological responsibility.

The Case Against Genetic Modification of Nature

Genetic modification, while often well-intentioned, disrupts the intricate harmony of ecosystems. Genetically modified species can outcompete native species, disrupt food chains, and lead to unforeseen ecological consequences. Once released, these modifications are irreversible, posing long-term risks to biodiversity and natural systems that have evolved over millennia.

A one-point government policy to prohibit the genetic modification of nature would serve as a global safeguard, ensuring that humanity respects and works with natural processes rather than altering them to fit immediate needs or desires. This stance is not about hindering progress but about prioritizing sustainable and harmonious solutions that benefit both people and the planet.

Empowerment Through Education

Education is the cornerstone of this movement. By teaching individuals and communities about the dangers of genetic modification and the benefits of working with natural systems, we can foster a culture of respect and stewardship for the environment. Nutritional Diversity culture—which emphasizes consuming and cultivating a wide variety of natural, organic foods—provides a powerful framework for this education.

This culture promotes alternative agriculture that is resilient, sustainable, and aligned with the natural rhythms of the Earth. By understanding the principles of biodiversity and regenerative practices, individuals can become active participants in creating healthier ecosystems. Educational programs should focus on:

  1. Understanding Biodiversity: The importance of maintaining genetic diversity in crops and livestock to ensure resilience against diseases and environmental changes.
  2. Alternative Agriculture Practices: Techniques like permaculture, guerrilla farming, and biodynamic agriculture that enhance soil health, water retention, and crop yields without synthetic inputs.
  3. Nutritional Diversity for Health: The link between diverse diets and optimal physical and mental performance, encouraging individuals to grow and consume a wide range of nutrient-rich foods.

Household Empowerment as Ecological Empowerment

The shift toward ecological responsibility begins at home. Households can become microcosms of ecological empowerment, contributing to broader environmental health while fostering personal well-being. This grassroots approach diminishes the need for large institutional governance, instead placing the power to create change directly in the hands of individuals and communities. We have two operational sustainable household models [2] that function for multiple guests year-round.

Practical Steps for Household Empowerment:

  1. Home Gardens: Cultivate small-scale gardens that focus on diverse, organic crops. These gardens not only provide fresh, nutritious food but also reconnect individuals with the cycles of nature.
  2. Composting: Transform household waste into valuable compost to enrich soil and reduce landfill contributions.
  3. Water Conservation: Implement rainwater harvesting and efficient irrigation systems to minimize water usage while supporting lush, productive gardens. Water enhancements.
  4. Community Collaboration: Form local cooperatives to share resources, knowledge, and labor, creating a sense of unity and shared purpose.

The Benefits of Freedom to Work With Nature

By rejecting genetic modification and embracing a culture of empowerment and responsibility, individuals gain the freedom to work with the natural world rather than against it. This approach offers numerous benefits:

  • Resilience: Natural systems, when nurtured, are inherently resilient and capable of adapting to environmental changes without human interference.
  • Health: Consuming unmodified, nutrient-dense foods supports optimal physical and mental performance.
  • Sustainability: Regenerative practices improve soil health, increase biodiversity, and sequester carbon, combating climate change.
  • Autonomy: Empowered households and communities reduce dependence on industrial agriculture and centralized systems, fostering greater independence and self-reliance.

Educational and Implementational Teams in South and Central America

Across South and Central America, our dedicated teams are working tirelessly to educate and implement sustainable, nature-aligned practices. These teams are embedded in local communities, providing hands-on training, workshops, and resources to empower individuals to adopt Nutritional Diversity culture and alternative agriculture techniques.

Our online education platform is operational, offering accessible, comprehensive resources on regenerative practices, biodiversity, and ecological stewardship. This platform connects learners with experts and peers, creating a vibrant community of ecological advocates.

In addition, our innovative app facilitates the logging of new project sites and coordinates ecologically enhancing practices. This tool enables real-time collaboration among participants, tracks progress, and ensures alignment with sustainable goals. By integrating technology with grassroots efforts, we’re creating a dynamic ecosystem of support that empowers individuals and communities to take charge of their ecological and nutritional well-being.

We have an open invitation to interests to come down and experience the diet, and see the agriculture.

A Vision for the Future

A global commitment to preserving the integrity of nature through a one-point government policy against genetic modification represents a profound act of respect for the Earth and future generations. By educating and empowering individuals to adopt Nutritional Diversity culture, alternative agriculture practices, and household-level ecological responsibility, we can create a sustainable, harmonious world where freedom and nature thrive together.

Let us rise to this challenge, cultivating not only our gardens but also our collective potential to live in harmony with the natural world. Together, we can achieve a legacy of ecological integrity and human empowerment.

 

Related:

  1. Homeless Solution
  2. End of War
  3. End of Crime

 

 

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