Climate Change Could Lead to Major Crop Failures in World’s Biggest Corn Regions

Two new studies looking at corn and vegetables warn of a rising risk of food shocks and malnutrition with unchecked global warming.

Climate change will increase the risk of simultaneous crop failures across the world's biggest corn-growing regions and lead to less of the nutritionally critical vegetables that health experts say people aren't getting enough of already, scientists warn.

Two new studies published Monday in Proceedings of the National Academy of Sciences look at different aspects of the global food supply but arrive at similarly worrisome conclusions that reiterate the prospects of food shocks and malnutrition with unchecked global warming.  While developing tropical countries would likely be hardest hit, the destabilizing financial effects could reach all corners of the globe, the authors say.
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Vegetables also at Risk from Global Warming
The second study published Monday looked at how environmental changes brought on by climate change could impact the production and quality of vegetables and legumes—foods that government nutrition guidelines and nutritionists urge people to eat more of.

Researchers led by the London School of Hygiene & Tropical Medicine looked at 174 studies, across 40 countries, published since 1975.  The authors say it is the first attempt to systematically examine how climate-induced environmental changes could impact yields of vegetables and legumes around the world.

While previous research has shown that increased levels of carbon dioxide could boost some vegetable and legume yields, the new study finds that any benefits will be offset by the negative effects of increased ozone, less water availability and increased salinity.

Nutritionally important vegetables and legumes can be particularly sensitive to temperature increases and more vulnerable to heat stress than staple or cereal crops.  The researchers found that without efforts to reduce emissions, a lack of water and increased ozone would cut yields of vegetables by about 35 percent in the second half of this century.

Result: People Lose Key Sources of Nutrition
Globally, about 2 billion people suffer from micronutrient deficiencies linked to a lack of vegetable and legume consumption, while worldwide per capita consumption of vegetables and fruits is between 20 and 50 percent below recommended levels.

"Vegetables and legumes are vital components of a healthy, balanced and sustainable diet and nutritional guidelines consistently advise people to incorporate more vegetables and legumes into their diet," said Pauline Scheelbeek, the lead author of the study.  "Our new analysis suggests, however, that this advice conflicts with the potential impacts of environmental changes that will decrease the availability of these important crops unless action is taken."

Another recent study that analyzed the impact of climate change on rice, a primary food source for 2 billion people, found that rising carbon dioxide levels will also diminish its nutrient levels.

Read more at Climate Change Could Lead to Major Crop Failures in World’s Biggest Corn Regions