Climate change is making oceans warmer, more acidic, and lowering the oxygen content. On the West Coast of the US, abalone are increasingly vulnerable to these changes. The white abalone has been endangered since 2001, and currently, there are so few that it makes it difficult to find others of their species to reproduce. Breeders are currently working to find traits that will make the species more resilient and reintroduce them to the ocean.
Yields of major staple crops like wheat and rice are being hurt by increasing temperatures. Wine grape production is moving to cooler climes causing changes in the character of some of our favorites. The flavors and health benefits of teas, the size of potatoes, the sting of a hot pepper, where fish call home in the oceans, and a future decline in protein in vegetables—it’s all changing.
Our food database shows the ingredients affected by a changing climate.
To learn what farmers, scientists, and many others are doing to keep the menu stocked, see Stewardship of the Land and Our Changing Menu: Climate Change and the Foods We Love and Need. You have a role, too!
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This food ingredient database is in its early phase and we will strive to expand it on an ongoing basis so that everyone is aware of how climate change is affecting the foods we love and need.