New preliminary research suggests that a combination of higher atmospheric CO2 and hotter temperatures contribute to a reduction in nutritional quality in food crops, with serious implications for human health and wellbeing.
Most research into the impact of climate change on food production has focused on crop yield, but the size of the harvest means little if the nutritional value is poor. “Our work looks beyond quantity to the quality of what we eat,” says Jiata Ugwah Ekele, a PhD…
Continue Reading
News Source: www.sciencedaily.com
Leave a Reply