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Edible forests contribute to soil health through natural composting and reduced tillage, which preserves soil structure and fertility, thereby enhancing sustainability through improved water retention and nutrient cycling.

Mulching involves covering the soil with organic materials, which conserves moisture, suppresses weeds, and adds nutrients, aiding in the sustainability of edible forests by promoting healthy soil ecosystems.

Planting native species in edible forests supports local wildlife and ecosystem balance, minimizes water and fertilizer needs, and reduces the risk of invasiveness, contributing to environmental sustainability.

Companion planting involves strategically placing plants together to deter pests and diseases naturally, thus reducing the need for chemical inputs and promoting sustainability in edible forests.

The edge effect in edible forests refers to the increased diversity and productivity at the borders where different ecosystems intersect, which maximizes use of resources and contributes to a sustainable food system.

IPM in edible forests utilizes a variety of biological, cultural, and chemical strategies to control pests sustainably, reducing the reliance on harmful pesticides and preserving the ecological balance.

Incorporating beekeeping into edible forests supports pollination, enhances crop yields, and provides honey, contributing to ecosystem health and sustainable agriculture.

Forest gardening is the practice of establishing edible forests that mimic natural ecosystems, which leads to self-maintenance, resilience, and thus a sustainable method of food production.

Rainwater harvesting in edible forests collects and stores rainfall for irrigation, reducing reliance on municipal water supplies and enhancing sustainability by conserving water resources.

Edible forests contribute to carbon sequestration by capturing atmospheric carbon dioxide and storing it in plant biomass and soil, thus helping to mitigate climate change and promoting sustainability.

Polyculture involves cultivating multiple crop species in one area, which increases biodiversity, reduces pests, and enhances resilience, contributing to the sustainability of an edible forest ecosystem.

Agroforestry, the integration of trees and shrubs into farming systems, enhances biodiversity, reduces erosion, and improves water management, making it a sustainable practice within the concept of edible forests.

Seed saving is the practice of collecting seeds from plants for future planting, which conserves plant diversity, adapts crops to local conditions, and supports food sovereignty in edible forests.

Edible forests are structured in layers (canopy, shrub, herbaceous, etc.), which efficiently use space and light, creating a diverse habitat that promotes ecosystem services and sustainability.