It is becoming increasingly well known that global warming is having a major impact on the planet; however, many are unaware of how this climate phenomenon affects our food. Too often, conversations about global warming and its implications focus on energy sustainability and sea levels, rather than the impacts on our food system. But the reality is that this environmental issue is drastically reshaping our diets, as crops are becoming harder to grow, food sources are threatened by natural disasters, and the cost of food is rising.
At its core, global warming is causing drastic changes in temperatures, humidity levels, and weather patterns which, in turn, is making it more difficult to grow crops. Many areas in the world are experiencing hotter and drier conditions, with less rainfall, limiting the availability of water needed for farming operations. Without enough water, yields are lower, preventing farmers from providing produce to the local markets. Moreover, longer periods of drought are causing a decrease in soil fertility and an uptick in pest and disease infestations, further reducing yields.
In addition, several food sources are being hit hard by frequent and destructive natural disasters, such as extreme weather events, flooding, and wildfires. These events are wreaking havoc on crop production and thereby having a devastating impact on the global food supply. Economic losses from weather-related disasters, notably floods and storms, have grown sixfold in the past three decades, with a disproportionate impact in subsistence farming communities and poorer nations. Unlike developed countries, these regions lack the resources needed to be able to withstand such events.
The repercussions of global warming on our diets also extend to food costs. Even when water and weather conditions are prime, it is estimated that climate change will increase food prices by anywhere from 8 to 15%, leading to significant financial burdens, in particular for those living in low-income countries. Prime examples include the unprecedented droughts in East Africa during 2016 and 2017, which lead to a spike in food prices in these areas.
Nevertheless, due to the adaptations and innovative practices of many farmers, such as soil management, water conservation, and crop rotation, there have been some advancements in protecting our food sources. In an effort to mitigate the adverse effects of climate change on our diets, many governments of the world are encouraging sustainable farming. For example, in parts of the United States, farmers receive subsidies for water conservation and utilize precision agriculture, which optimizes the use of inputs for crop production.
What is more, the emergence of alternative proteins, such as lab-cultured meat and aquaculture, provide an avenue for responding to the mounting problems of global warming. Although these options are expensive and unproven, they are being embraced in certain parts of the world, indicating a growing interest in new food sources as a means of offsetting the damages of climate change.
Clearly, global warming has a profound influence on the availability, quality, and cost of our food. From affecting crop yields to increasing natural disasters and food prices, the planet’s current temperature peaks are posing a threat to the safety and sustainability of our diets. Our only hope is to work together – governments, organizations, scientists, and farmers alike – to create strategies that will enable us to overcome and respond to the impending crisis.
