China is by far the largest producer worldwide at 33 million tons. In the US a total of about 1 million tons are produced per year, mainly in California, Wisconsin, New York and Florida. Cabbages are sensitive to high temperatures, which cause the plants to bolt (flower) and reduce yield and quality. Developing more climate resilient varieties can help address this issue, however. . The quality and quantity of water for irrigation of cabbage is likely to decline in the western US in coming years. 
 “The World Leaders In Cabbage Production,” WorldAtlas, April 25, 2017, https://www.worldatlas.com/articles/the-world-leaders-in-cabbage-production.html.
 Emile Elias et al., “Southwest Regional Climate Hub and California Subsidiary Hub Assessment of Climate Change Vulnerability and Adaptation and Mitigation Strategies” (United States. Department of Agriculture, August 2015), https://doi.org/10.32747/2015.6879806.ch.
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.