In the US, all alligator meat served in restaurants comes from farm-raised alligators, mostly in temperature-controlled housing where climate change has a minimal effect. However, for alligators in the wild and hunted for hides or meat, warming conditions are predicted to dramatically shift the sex ratio to more males by 2050.  Warmer temperatures also result in slower growth rates and reduced size of wild alligators. 
 S.L. Bock et al., “Spatial and Temporal Variation in Nest Temperatures Forecasts Sex Ratio Skews in a Crocodilian with Environmental Sex Determination,” Proceedings of the Royal Society B: Biological Sciences 287, no. 1926 (2020), https://doi.org/10.1098/rspb.2020.0210.
 Christopher P. Catano et al., “Using Scenario Planning to Evaluate the Impacts of Climate Change on Wildlife Populations and Communities in the Florida Everglades,” Environmental Management 55, no. 4 (April 1, 2015): 807–23, https://doi.org/10.1007/s00267-014-0397-5.
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.