Our Changing Menu - Ingredient Database

(Under Ongoing Development)

Fish, Lake Trout

US (Great Lakes and others)

The parasitic sea lamprey, which benefits from the warming of the Great Lakes, has been increasing in number and physical size, putting species such as lake trout, walleye, sturgeon, and catfish at increasing risk.[1] Lake trout are also feeding less in the warming nearshore waters and more in deeper, cooler waters, potentially affecting the entire food web.[2]

References:

[1] National Wildlife Federation, “Swimming Upstream: Freshwater Fish in a Warming World” 2013, 16, https://www.nwf.org/~/media/PDFs/Global-Warming/Reports/NWF-Swimming Upstream-082813-B.ashx

[2] Timothy J. Bartley et al., “Food Web Rewiring in a Changing World,” Nature Ecology and Evolution 3, no. 3 (March 2019): 345–54, https://doi.org/10.1038/s41559-018-0772-3.

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.