It’s very, very hot. Climate change deniers may insist otherwise, but we are slowly and surely destroying our planet. I confess I’m also guilty of not doing as much as I can–I don’t sort my rubbish (we have no recycling collection separate from regular rubbish collection), I’ve been turning the air-con on a lot, I still eat meat.
That said, I take public transportation, I cook my own food from fresh ingredients, I try not to waste food and resources. I walk in the afternoon heat to the market before taking the shuttlebus home. It’s my reducing carbon footprint, getting exercise, and daily pokémongo activity. I’ve also been reading about how climate change affects food production and availability. Already, several food crops have been identified as being at risk:
- coffee, chocolate, avocado — in 2016, Brazilian coffee farmers lost 90% of their crop due to drought and heat, many farmers in South American are turning to cacao. This drives cacao prices down and affects the livelihood of traditional cacao farmers in west Africa. Another knock-on effect is Californian farmers are now turning to coffee, which replaces their previous avocado crop. It’s simple economics. There’s a trend towards carob production, replacing cacao. The dessert of the future may be carob based
- wine — as the world becomes warmer, vineyards will move closer to the poles. UK, Canada, China may be the wine producing countries of the future
- honey and maple syrup — both very fickle products and at risk with changing climates
- seafood — overfishing and pollution are two important factors in seafood production; as sea levels rise the type and location of seafood will change
- sea vegetables — seaweed, kelp and sea vegetables may be the food of the future, they are hardly in difficult water conditions, absorbing nitrogen from waste
- red meat — will become increasing rare and expensive, alternate protein meat sources will need to be found
Artist Allie West initiated a project to bring to life a possible dinner party of the future:
visualizes the possible future effects of climate change on our food system
All images below © Allie West, Heami Lee, C.C. Buckley, and Rebecca Bartoshesky.
The starter will be from the sea. Mussels and seaweed are both easy to grow and can survive in different conditions.
There will be no meat for main, because of rarity and price. Instead, it will be foraged vegetables such as burdock and mushrooms.
As mentioned above, carob will replace chocolate.
I don’t mind all these food. I love shellfish and can’t get enough of sea vegetables like samphire. I’ve had carob before, and although I’m not so keen, I’m okay with it taking a larger part of our diet in place of chocolate. But it’s not about me changing my palette to carob, or eating more oysters and mussels. Those are #firstworldproblems compared with actual suffering in regions that have been ravished by drought, or the refugees fleeing to Europe because They.Have.No.Food.
President Obama, writing about food and climate change says he will devote time to create a global network of activists to tackle climate change. But he also says he wants everyone to be involved–young people, families, people in developed nations and in developing nations. Make what we do on a daily basis matter:
It’s millions of decisions that are being made individually that end up having as much impact as anything