Health

Will Climate Change Cause Food Sources to Dwindle?

May 14, 2019   ·   0 Comments

Peter de Menocal, PhD, director, Center for Climate and Life, Columbia University.

Lewis Ziska, PhD, research plant physiologist, U.S. Department of Agriculture.

North Dakota State University: “Too much rain?”

Nate Powell-Palm, farmer, Belgrade, MT.

Michelle Tigchelaar, PhD, climate scientist, Stanford University Center for Ocean Solutions.

Mike Rivington, PhD, James Hutton Institute, Scotland.

Donald Ort, PhD, the Robert Emerson professor of plant biology and crop sciences, University of Illinois.

Jonathan Patz, MD, director, Global Health Institute, University of Wisconsin-Madison.

Nature: “Recent patterns of crop yield growth and stagnation.”

The Nature Education Knowledge Project: “Soil carbon storage.”

Rural Sociology: “Soil as Social-Ecological Feedback: Examining the ‘Ethic’ of Soil Stewardship among Corn Belt Farmers.”

Penn State University: “The Future of Food.”

The Conversation: “Climate change will make rice less nutritious.”

Environmental Health Perspectives: “Rising CO2, Climate Change, and Public Health: Exploring the Links to Plant Biology.”

The Conversation: “Together more heat and more carbon dioxide may not alter quantity or nutritional value of crops.”

Nature Communications: “Strategies for feeding the world more sustainably with organic agriculture.”

Nature Communications: “Organic agriculture in the twenty-first century.”

Social Science Society of America: “How Will Climate Change Affect Agriculture?”

Purdue University: “Study: Farmers and scientists divided over climate chane.”

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