Anchovies are extremely versatile and used with pizzas, sandwiches and in many dressing, dips, and sauces. With the warming of the oceans, populations of anchovies are predicted to move to higher latitudes and deeper waters where conditions are cooler. Such shifts have already occurred in the North Sea. Changes in the availability of nutrients and ocean acidification may also affect anchovy populations.
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.