EGU21-2780, updated on 03 Mar 2021
https://doi.org/10.5194/egusphere-egu21-2780
EGU General Assembly 2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.

Using the foods we love and need to enhance climate literacy

Michael Hoffmann
Michael Hoffmann
  • Cornell University, Ithaca, United States of America (mph3@cornell.edu)

Climate change is affecting the foods we love and need—just about everything on the menu is changing. Plants, the basis of life, require the right temperatures, water, soil, air, and sunlight. All but sunlight are changing and having subtle and in many cases ominous impacts on our foods and beverages—from spices and herbs to pistachios. The flavors of teas, the protein and mineral content of wheat, vitamins in rice, and yields of many crops are undergoing change. This story needs to be told given the cultural, historical, and personal connections everyone has to food. The communication and outreach approaches taken to enhance climate literacy include a book – Our Changing Menu: Climate Change and the Foods we Love and Need and a companion website, which includes a searchable database of the hundreds of food ingredients that are changing. The changing menu may be a way to join forces—consumers, producers, chefs, restaurateurs, and food businesses—to find a common ground and draw more attention and action to address this grand challenge of climate change. We all eat.

How to cite: Hoffmann, M.: Using the foods we love and need to enhance climate literacy, EGU General Assembly 2021, online, 19–30 Apr 2021, EGU21-2780, https://doi.org/10.5194/egusphere-egu21-2780, 2021.

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