Humans have used a multitude of wild species of plants, fungi, and animals for food and medicinal purposes. However, with the widespread establishment of industrial agriculture and globalization, the numbers of consumed plant, animal, and fungi species have significantly reduced. While in most developed or urban societies, virtually only cultivated or bred species are consumed, rural communities in many countries remain familiar with and consume many wild plant and mushroom species.

Wild edible plants and fungi remain an integral part of the diets of millions of people, and even in developed countries, interest in wild food has increased in recent decades; this is reflected in the popular trend of foraging or in the inclusion of wild species in the dishes of renowned restaurants. On the other hand, many wild species are relatives of wild crops with genetic potential that can be used in breeding programs, while others are undergoing domestication processes.