Friday Five: May 23, 2014

We not only have to worry about declining yields on some crops in a changing climate, but now we must consider the possibility that food will have lower nutritional value.
Climate change producing less nutritious food, report says
"Climate change initially will produce both winners and losers when it comes to food production, the report said, but research has indicated that growing regions everywhere will eventually suffer from global warming. The report calls on the U.S. government to integrate climate change adaptation into its global food security strategy."

This creates even greater pressures on local quality of life in areas that experience the combined impacts of drought and increased water use due to fracking.
California's thirst shapes debate over fracking
"The drought, combined with a recent set of powerful earthquakes, has provided the momentum for about a dozen local governments across California, the third-largest oil producing state, to vote to restrict or prohibit fracking in their jurisdictions, as concerns over environmental effects and water usage have grown."

Meanwhile, as we continue to debate the "ifs" of climate change impacts instead of moving onto the more important debate about what to do and where, those paying attention see the significant challenge to our food system and overall quality of life posed by the impact increased carbon in the atmosphere has on our oceans.
Oyster farmers and ocean acidification
"This 'ocean acidification' is one planetary response to humans’ burning of fossil fuels, which releases carbon dioxide that is absorbed by the oceans. According to the National Climate Assessment, oceans currently absorb about a quarter of human-caused carbon dioxide emissions to the atmosphere, leading to ocean acidification that will alter marine ecosystems in dramatic yet uncertain ways."

Even ideas such as "local food" have their pitfalls as they sometimes lead to inefficient practices or the promotion of resource intensive crops.
'Third Plate' reimagines farm-to-table eating to nourish the land
"In his new book, The Third Plate: Field Notes on the Future of Food, Barber proposes rotating the most desirable and valuable foods, like tomatoes, with more humble offerings like buckwheat or barley or mustard greens — which are often overlooked when it comes to dining. Farm-to-table should include different foods and different portions that support the land, Barber says."

If we can make local food reflect all human health benefits, then the question remains as to how to build a system to feed billions of people in this way.
14 pointers toward a better food system: Connecting the (local, sustainable) dots
"My purpose here has not been to make an argument about the value of local food. (That’s been done.) Instead, I started with the assumption that fostering regional food systems was worthwhile, and tried to take the next step by asking, how do we scale this up?"

Happy Friday!