Our Changing Menu - Ingredient Database

(Under Ongoing Development)

Mint

Morocco; US (Oregon; Washington)

"Mint" is the umbrella term for plants in the Mentha family that includes, peppermint, spearmint, pineapple mint and others. Globally, about 90% of peppermint is produced in Morocco where agriculture is considered one of the most climate change vulnerable sectors.[1] [2] In the US, Oregon and Washington produce most of the peppermint. Water availability, rising temperatures and shifts in viable growing regions will likely impact the availability, quality, and cost of mint in coming decades.[3]

References:

[1] “FAOSTAT,” accessed March 16, 2021, http://www.fao.org/faostat/en/.

[2] “Morocco_NAP_country_briefing_final.Pdf,” accessed March 16, 2021, https://www.adaptation-undp.org/sites/default/files/resources/morocco_nap_country_briefing_final.pdf.

[3] John Sterman, “A Project for Colgate-Palmolive in Partnership with MIT Sloan Sustainability Lab,” n.d., 28.

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.