Our Changing Menu - Ingredient Database

(Under Ongoing Development)

Avocado

US (California)

Most avocados consumed in the US come from California, but to meet demand another $2.6 billion worth are imported from Mexico.[1] US growers must cope not only with droughts in the west but also with water-logging storms and hurricanes in the southeast. California avocado yields could decrease about 40% by 2060 (compared to average yields from 2000-2003) due to climate change, unless growers are able to adapt their production practices.[2]

References:

[1] “Avocados | Agricultural Marketing Resource Center,” accessed January 28, 2021, https://www.agmrc.org/commodities-products/fruits/avocados.
[2] Tapan Pathak et al., “Climate Change Trends and Impacts on California Agriculture: A Detailed Review,” Agronomy 8, no. 3 (February 26, 2018):https://doi.org/10.3390/agronomy8030025.

Our foods and food ingredients: They're all changing.

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!

Using our database:

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Construction in progress...

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.