The European honey bee is the most economically valuable pollinator of agricultural crops in the world, and it is increasingly vulnerable to climate change. Climate change directly impacts honey bee behavior and physiology. Further, It can alter the quality of the floral environment and increase or reduce colony harvesting capacity and development. Climate change can also change the honey bee distribution ranges and give rise to new competitive relationships among species and races, as well as among their parasites and pathogens.
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.