China produces about 50% of the world’s kiwis followed by New Zealand and Italy. In New Zealand, the loss of winter chill to induce winter dormancy will make a major production area non-viable by the end of the century. Other areas of the country will, however, potentially increase production. In order to adapt and diversify their incomes, farmers in Texas are turning to golden kiwis due to their propensity for humidity and acidic soil. However, they are running into challenges with unpredictable freezes, which challenge the viability of kiwi production.
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.