Scientists warn grocery shelves may soon be missing pantry-staple food because of poor crop conditions: ‘Emphasizing the importance of sustainable farming’

Strawberries are synonymous with the start of longer days and warmer weather, served up on tables as part of popular summer desserts. But scientists are warning this popular staple may be harder to come by soon because of warming global temperatures.

What’s happening?

A study from the University of Waterloo predicts that strawberry yields could see a dramatic reduction of 40% if temperatures rise by just 3 degrees Fahrenheit. This potentially threatens an industry that brought in more than $3 billion to the United States economy in 2022, according to a media release from the university.

Farmers in California could be hit particularly hard by changes in the industry. The analysis notes that the Golden State grows more than 80% of the country’s fresh strawberries.

According to the release, the data model provided “the most accurate findings to date” after linking air temperature anomalies to strawberry yields.

Why is this important?

While it isn’t too late to lower average temperatures, the Earth has been warming at an accelerated rate since the preindustrial era. According to the National Oceanic and Atmospheric Administration, the 10 hottest years on record all occurred in the past decade.

It isn’t uncommon for extreme weather events to occur from time to time — and natural weather patterns such as El Niño and La Niña make them more likely to occur in certain regions. However, scientists overwhelmingly agree that supercharged weather events are one of the effects of warming temperatures primarily linked to the burning of dirty fuels such as coal, oil, and gas.

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“This research shows how climate change can directly impact the foods we love, emphasizing the importance of sustainable farming practices to maintain a stable food supply for everyone,” Department of Systems Design Engineering postdoctoral fellow Dr. Poornima Unnikrishnan said in the University of Waterloo’s media release.

Other popular products that have become more scarce or expensive amid challenging weather conditions include chocolate, olive oil, and tomato-based items such as ketchup.

What can be done about reduced food yields?

The University of Waterloo researchers advocated for the continued adoption of sustainable farming practices to ensure there are no severe disruptions in the global food supply, and they believe their analysis can help.

“We hope the better understanding of the influence of rising temperatures on crop yield will help in the development of sustainable agriculture responses from the government and farmers,” Dr. Kumaraswamy Ponnambalam said in the media release. “There is an urgent need for farmers to adopt new strategies to cope with global warming.”

The Waterloo team also listed existing strategies that have been successful in varying climates, including drip irrigation (which more effectively delivers water to plants’ roots) and shading structures to protect crops from extreme heat.

Agrivoltaics is one such solution to the latter recommendation. Not only do the solar panels provide clean, low-cost energy to farmers, but they also aid crop productivity.

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