Climate change is affecting our food it’s already threatening many of our favorite foods. In Asia, rice fields are being flooded with saltwater, Cyclones have wiped out vanilla crops in Madagascar, in Central America higher temperatures ripen coffee too quickly, drought in sub–Saharan Africa is withering chickpea crops,. and rising ocean acidity is killing oysters and scallops in American waters.
All our food source – agriculture, forestry, fisheries and aquaculture – are buckling under the stress of rising temperatures, wildfires, droughts, and floods. 

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The global heating is expected to make the earth less suitable for the crops that provide most of our calories. If no action is taken to curtail the climate crisis, crop losses will be devastating. Nature has a simple way to adapt to different climates – genetic diversity. 

Even if some plants react poorly to higher temperatures or less rainfall, other varieties can not only survive – but thrive, giving humans more options on what to grow and eat.

But the powerful food industry had other ideas and over the past century, humans have increasingly relied on fewer and fewer crop varieties that can be mass produced and shipped around the world. “The line between abundance and disaster is becoming thinner and thinner and the public is unaware and unconcerned,” writes Dan Saladino in his book Eating to Extinction.

How climate change is affecting our food?

Climate change can disrupt food availability, reduce access to food, and affect food quality. Due to abnormal events in weather, heat and reductions in water availability may all result in reduced agricultural productivity.

What are the main threats of climate change?

The main threat of climate change. The rising temperature of Earth’s atmosphere, Rising Sea levels, Ecosystem Collapse, Skin Disease, Crop Destruction, Glaciers or Ice Sheets Are Melting and Unwanted Events in weather.

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