Climate change is drastically affecting the ingredients in our daily meals, including the maple syrup on our pancakes, wine in our glass, chocolate in our desserts, and the salmon on our dinner plates.
The moister and warmer air in many of the Earth’s locations, mixed with extreme drought conditions in others, is wreaking havoc on food supplies everywhere. The primary culprit of all the mayhem is climate change, which is killing off certain crops already weakened by genetic tinkering and chemically-based farming.
Bacterial outbreaks are not unheard of. In fact, Florida’s citrus groves have been plagued with a bacterial outbreak causing oranges to turn bitter. Coffee crops are being affected and some banana plantations are being devastated. CO2 creates warmer and moister air which then creates the conditions that certain pathogens thrive on.
In America, corn and cows are being drastically affected by changing climate conditions. Spring rains have been far heavier than normal this year, putting corn crops behind schedule. According to the US Department of Agriculture, by this time in 2012, over 85% of corn crops had been planted. This year, only 28% have been planted.
In the Southeastern plains, the US calf and cattle herd is at its lowest since 1952, driving up the price of a USDA cut of choice beef to an all-time high.
Last week an air monitor station in Mauna Loa in Hawaii recorded the highest ratio of carbon dioxide in the atmosphere it ever had – 440 ppm. When the gauge was installed in 1958, the level was 313 ppm.
As populations rise so does the demand for food, so scientists stress the necessity of getting climate change under control in the first place to slow the domino effect rising CO2 levels are having on the world’s food supplies.