His introductory chapter to the book Food Systems and Biodiversity in the Context of Environmental and Climate Risks places biodiversity at the core of the food-climate nexus, emphasizing its essential role in sustaining resilient food systems. The chapter examines how climate change—driven by large-scale emissions, unsustainable agricultural practices, and land-use changes—pollution, and the spread of invasive pests and plant diseases accelerate biodiversity loss and disrupts crucial ecosystem services—such as water provision, soil fertility, and pollination—that are vital for food security and human well-being. It highlights the dual role of food systems as contributors to and victims of climate change, advocating for transformative, nature-centered approaches. These mainly include organic farming, agroforestry, biofortification, sustainable intensification, and land restoration, which can bolster ecosystem resilience and safeguard food systems from climate risks. Drawing on case studies from many regions covered in this book, the chapter stresses the importance of integrating traditional knowledge with scientific innovation and policy reforms to build climate-smart, biodiversity-rich food systems. It calls for coordinated global action to align agricultural practices with the goals of the Paris Agreement to the United Nations Framework Convention on Climate Change (UNFCCC), the 2030 Agenda for Sustainable Development, and the Kunming-Montreal Global Biodiversity Framework (GBF) under the Convention on Biological Diversity (CBD). This volume serves as a comprehensive guide for policymakers, researchers, and practitioners working at the intersection of biodiversity, climate resilience, and food security.