Recent news explains why a vegetarian diet is most ideal for our environment, and for stemming climate change. But how about the reverse? What will climate change do to our diet? This is a question that the Australian Academy of Science is discussing in great depth. Rising temperatures mean changes to our soil and growing seasons, reducing the amount of fruits and vegetables that can grow in such warm conditions. Evidently, warmer temperatures and increased CO₂ in the atmosphere may speed up the growth of some plants, but this may also limit the number of micronutrients in our produce and it also promotes the growth of some weeds and pests.
In the article below, when discussing climate impacts on food in Australia, the Conversation makes the point that, "While the precise local impacts of climate change still present some uncertainties, it is looking likely that our suitable agricultural areas will shrink. This potentially will reduce the supply of local fresh produce, wheat and other grains." How do health professionals help future populations to avoid becoming unhealthy or malnourished? We work to solve climate problems. Climate and food problems do, after all, go hand in hand.
First it was fats, then it was carbs, but one day we might be blaming climate change for our expanding waistlines. Climate change is already affecting Australia’s ability to reliably produce quality food.
With climate records being broken on a monthly basis, it’s not much of a stretch to imagine our relatively easy access to fresh produce becoming a thing of the past.
We all know what we should be eating to stay healthy: less fat and sugar, more fresh fruit, veggies and lean protein.
Eating sustainably isn’t all that different. Stop eating so many of the cows that burp and fart methane into the atmosphere and try to eat more locally sourced, plant-based produce.
Already one of the fattest nations on the planet, Australia’s national diet is far from perfect. The healthy living pyramid is more an aspiration than a reflection of reality.
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