Natalia Welzenbach-Marcu | June 4th, 2019
Ongoing climate change could drastically alter our relationship with food.
We often imagine our crops and sources of food being struck down by an intense weather event–a drought, a heatwave, an endless spell of rain. But small changes can affect our ecosystem and our crop yeild. In 2016, French wheat farmers were stunned at how much their crop yeild had decreased–all resulting from a few seemingly small seasonal changes in the weather.
Even incrementally warmer temperatures increase the lives of pests that damage and kill crops. Rain leeches soil of its nutrients. Fluctuations in weather patterns have a bigger impact on our food than we would often like to think. Rising levels of carbon dioxide also affect plants, as most staple crops don’t grow well in CO2-rich environments.
Senthold Asseng, a researcher at the University of Florida, used data and modeling to determine the effect that temperature has on crops worldwide. Wheat, rice, corn, and soybeans are the top four staple crops, feeding billions accross every nation. A global temperature increase of just 1 degree Celsius impacts all of these core foods, reducing the crop yields of wheat and corn by 6 to 8% and rice and soybean yields by roughly 3%. For a richer nation, these numbers mean little; for poorer areas, decreases like this could lead to extreme food shortages or famine.
Ongoing research into crops and agriculture and how these two link to climate change will help us find alternatives and solutions to continue feeding our nation.