This article explains how quickly we are losing our food diversity and the consequences. Despite the appearance of a wide variety of food options for consumers, global food diversity is rapidly decreasing. The majority of products in supermarkets are made from a small number of ingredients, such as wheat, maize, palm oil, and soy. Of the 6,000 plant species that have been used for food in the past, only nine are primarily grown and consumed today. These nine crops, specifically rice, wheat, and maize, provide about half of all human calorie consumption. When adding in potato, barley, palm oil, soy, and sugar, that number increases to 75%. Additionally, there is less diversity within these crops as we rely on fewer high-yielding varieties.