From a previous post, we saw that climate change is causing food safety issues around the world. However, a new report titled Appetite for Change written by leading climate scientists David Karoly and Richard Eckard at the University of Melbourne shows that climate change is affecting the taste of food as well!
For Australia, climate change has caused shifting rainfall patterns, extreme weather and warming oceans. This has affected the quality and cost of Australian staples such as wheat, seafood and dairy products to poultry, meat, grains, and fruit and vegetables.
Global warming has also increased the frequency and intensity of heatwaves and bushfires affecting farms across southern and eastern Australia. It is only going to get worse in the future. With Australian farms producing around 93% of the food we eat, it’s a scary prospect for the future.
What are some practical examples of how climate change can change food?
One of the examples proposes that in 50 years time, there is a chance that raspberry jam might not be as readily available as it once was. Another example provided is that can affect the quality and cost of loved foods like avocado, vegemite, spaghetti bolognaise and even beer, wine and chocolate.
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