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Rising global temperatures could seriously affect the yield of one of the world’s most important crops
If something isn’t done soon, we can say goodbye to our glutinous appetites.
Climate change is leading to a number of drastic changes in the not-so-far future, including the drastic decrease of certain foods like coffee and shellfish. Now we can add wheat to that list.
A report published recently in Nature Climate Change from scientists in the U.S., Europe, and China, claims that if global temperatures rise 1 degree Celsius, the world supply of wheat will be cut by more than 44 million tons, or about 6.8 percent.
Humans consume about 500 million tons of wheat annually, so that would impact a sizable chunk of our glutinous appetites. Warmer areas of the world like India would be hit the hardest (around 8 percent of India’s wheat crops would fail), but all around the world, our supply of pasta and bread would shrink significantly.
“The consistent negative impact from increasing temperatures confirmed by three independent methods warrants critical needed investment in climate change adaptation strategies to counteract the adverse effects of rising temperatures on global wheat production, including genetic improvement and management adjustments,” researchers said in the paper.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Climate change is affecting crop yields and reducing global food supplies
Deepak Ray receives funding from the Institute on the Environment.
Partners
The Conversation UK receives funding from these organisations
Farmers are used to dealing with weather, but climate change is making it harder by altering temperature and rainfall patterns, as in this year’s unusually cool and wet spring in the central U.S. In a recently published study, I worked with other scientists to see whether climate change was measurably affecting crop productivity and global food security.
To analyze these questions, a team of researchers led by the University of Minnesota’s Institute on the Environment spent four years collecting information on crop productivity from around the world. We focused on the top 10 global crops that provide the bulk of consumable food calories: Maize (corn), rice, wheat, soybeans, oil palm, sugarcane, barley, rapeseed (canola), cassava and sorghum. Roughly 83 percent of consumable food calories come from just these 10 sources. Other than cassava and oil palm, all are important U.S. crops.
We found that climate change has affected yields in many places. Not all of the changes are negative: Some crop yields have increased in some locations. Overall, however, climate change is reducing global production of staples such as rice and wheat. And when we translated crop yields into consumable calories – the actual food on people’s plates – we found that climate change is already shrinking food supplies, particularly in food-insecure developing countries.
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
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