Summary
Myers and Smith review emerging evidence that climate change poses substantive risks to the nutritional quality of global food systems, beyond the more widely studied impacts on caloric availability and yield. The paper synthesises research — much of it from FACE (Free-Air CO₂ Enrichment) experiments — indicating that elevated CO₂ reduces concentrations of key micronutrients including zinc, iron, and protein in staple crops such as wheat and rice. The authors argue that these nutritional dimensions of climate risk remain underappreciated in both research and policy frameworks.
UK applicability
Although framed globally, the findings are directly relevant to UK food security policy and agricultural research priorities, particularly given the UK's reliance on imported staple crops and its commitments under the Paris Agreement; UK-grown cereals may also be affected by CO₂-driven nutrient dilution under projected climate scenarios.
Key measures
Nutrient concentrations in staple crops (e.g. zinc, iron, protein); dietary nutrient adequacy; population-level nutritional risk estimates under climate scenarios
Outcomes reported
The paper examines how climate change drivers — particularly elevated atmospheric CO₂, rising temperatures, and shifting precipitation patterns — affect the nutrient composition of staple crops and the broader nutritional adequacy of global food supplies.
Topic tags
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