Recently, I ate a bowl of red grapes and marveled at the sweet bursts of juice. I hope we will begin to pay attention to the negative effects of climate change on our food supply. Otherwise, I fear food will become more and more expensive and then scarce. When will I enjoy my last bowl of red grapes?
The majority of table grapes are grown in California. Growers are threatened by escalating drought, floods, hail, fires, smoke damage, unpredictable rains, and freezes.
This year our current winter wheat crops are the worst in recent memory following a three-year drought.
However, some farmers are working to make our food systems more resilient.
From the website at the danforthcenter.org here are two examples:
"California-based TerViva is commercializing a climate-resilient legume that can withstand harsh weather conditions. Its protein- and oil-rich seeds are a sustainable alternative to palm and soy."
"Missouri’s Pluton Biosciences is developing a microbial spray that can be applied at planting and harvest to scrub nearly two tons of carbon from the air per acre of farmland per year, while replenishing nutrients in the soil."
We need to focus on planning ahead for the challenges that are coming.
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