Rolling Stone Magazine published an article on how food is an entrenched part of any culture. In America, we associate peaches with Georgia and shellfish with New England; we go to Napa for wine tasting, and sing songs about the heartland’s amber waves of grain. But in a few short decades, rising sea levels and changing temperatures could transform where and how we harvest our food. We’re already seeing changes. It’s not just specialty foods because rising temperatures are making it harder to produce staple grains across the globe — slashing yields, wiping out crops in droughts, even making these essential grains less nutritious. In developed countries like the U.S., we likely won’t stop eating as much corn or wheat; we’ll just start cultivating more land — increasing the already enormous environmental impact of the agriculture industry. Senior research fellow Keith Wiebe states, “The demand for food is so powerful, it’s the fundamental thing that people need to buy. They will find a way to buy it.” Republished in One Green Planet.
