This book presents selected genetic resources and their contribution to sustainable agricultural practices and food systems, yet note that many more could not be covered. Pieces of the story of Turkey’s food and agriculture and environmental heritage can be found in many sources, for instance, in the national periodic country reports under the auspices of several government bodies such as Ministry of Agriculture and Forestry to the UN Convention on Biological Diversity (CBD) or to the UN Commission on Genetic Resources for Food and Agriculture in support of the FAO’s world reports on the status of plant, animal, insect, and forestry genetic resources and biodiversity. However, all these reports target a narrow audience not attracting public attention for biodiversity conservation in a world where globally, biological diversity is declining at an alarming rate. Therefore, the paramount objective of this book is to create public awareness about the value of biodiversity by bringing this information to a broader public audience as well as to the attention of decision makers, officials and educators who do not work particularly on the country reports to the CBD and FAO.