In the US, 90% of the cauliflower is grown in California.  Cauliflower grows best in a narrow range of temperatures, so is especially at risk of high temperatures, which results in smaller and yellow heads. However, as winters warm in California, yields are expected to rise and acreage will increase in northern regions of the state, now too cold for production.  Water shortages will likely become a challenge for cauliflower production in future years.
 “Cauliflower,” accessed September 19, 2022, https://www.agmrc.org/commodities-products/vegetables/cauliflower.
 Elias et al., “Southwest Regional Climate Hub and California Subsidiary Hub Assessment of Climate Change Vulnerability and Adaptation and Mitigation Strategies.” https://www.fs.usda.gov/rm/pubs_journals/2015/rmrs_2015_elias_e001.pdf
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.