Food from the Wild-Roles and Values of Wild Edible Plants and Fungi

Luis Catarino; Maria Manuel Romeiras; Ângela Fernandes

doi:10.3390/foods13060818

Food from the Wild-Roles and Values of Wild Edible Plants and Fungi

Foods. 2024 Mar 7;13(6):818. doi: 10.3390/foods13060818.

Authors

Luis Catarino¹, Maria Manuel Romeiras^{1

2}, Ângela Fernandes^{3

4}

Affiliations

¹ Centre for Ecology, Evolution and Environmental Changes (cE3c), Faculty of Sciences (FCUL), University of Lisbon, Campo Grande, 1749-016 Lisbon, Portugal.
² Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal.
³ Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
⁴ Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Abstract

Humans have used a multitude of wild species of plants, fungi, and animals for food and medicinal purposes [...].

Publication types

Editorial

Grants and funding

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to the research centers cE3c (UIDB/00329/2020; DOI:10.54499/UIDB/00329/2020), LEAF (UIDB/04129/2020; DOI: 10.54499/UIDB/04129/2020), and CIMO (UIDB/00690/2020; DOI: 10.54499/UIDB/00690/2020 and UIDP/00690/2020; DOI: 10.54499/UIDP/00690/2020); and SusTEC (LA/P/0007/2020; DOI: 10.54499/LA/P/0007/2020), and in the form of the institutional scientific employment program for the contract of Â. Fernandes (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0008).