One of the biggest challenges to reducing hunger and undernutrition around the world is to produce foods that provide not only enough calories but also make enough necessary nutrients widely available.
One of the biggest challenges to reducing hunger and undernutrition around the world is to produce foods that provide not only enough calories but also make enough necessary nutrients widely available. New research finds that, over the next 30 years, climate change and increasing carbon dioxide (CO2) could significantly reduce the availability of critical nutrients such as protein, iron, and zinc, compared to a future without climate change. The total impacts of climate change shocks and elevated levels of CO2 in the atmosphere are estimated to reduce growth in global per capita nutrient availability of protein, iron, and zinc by 19.5%, 14.4%, and 14.6%, respectively.
“We’ve made a lot of progress reducing undernutrition around the world recently but global population growth over the next 30 years will require increasing the production of foods that provide sufficient nutrients,” explained Senior Scientist at the International Food Policy Research Institute (IFPRI) and study co-author Timothy Sulser. “These findings suggest that climate change could slow progress on improvements in global nutrition by simply making key nutrients less available than they would be without it”.
The study, “A modeling approach combining elevated atmospheric CO2 effects on protein, iron and zinc availability with projected climate change impacts on global diets,” was co-authored by an international group of researchers and published in the peer-reviewed journal, Lancet Planetary Health. The study represents the most comprehensive synthesis of the impacts of elevated CO2 and climate change on the availability of nutrients in the global food supply to date.
Read more at: International Food Policy Research Institute
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