California is responsible for two-thirds of the carrot crop in the United States. The popular vegetable is a very temperature dependent crop and high temperatures result in undesirable flavors, off colors, and a fibrous texture in the roots. Shifts in planting date should overcome these issues. Future water shortfalls for irrigation may also affect yields. 
 Alison Marklein et al., “Projected Temperature Increases May Require Shifts in the Growing Season of Cool-Season Crops and the Growing Locations of Warm-Season Crops,” Science of The Total Environment 746 (December 1, 2020): 140918, https://doi.org/10.1016/j.scitotenv.2020.140918.
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.