The world’s largest producers of bananas are China and India. Scientists have reported a general increase in banana yields globally because of climate change since 1961, but these gains are likely to lost by mid-century. Climate change is responsible for an increase in risk of infection by Black Leaf Streak Disease in the Caribbean and Latin America because of warming conditions and increased wetness of leaves. The disease is detrimental to global banana production, and if left untreated, yields of infected plant are reduced by around 80 percent.
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.