As if there wasn’t enough to worry about, a growing body of scientific research suggests that our food is becoming less healthy, partially as a result of man-made changes to the atmosphere.
The main culprit is rising atmospheric carbon dioxide. Rising CO₂ levels and hotter temperatures are altering the chemistry of common crops. Plants may look healthy and grow fast, but they’re packing fewer essential nutrients.
The mechanism is counterintuitive: when plants grow quickly in high CO₂ conditions, they often contain more starch and sugar, but at the same time absorb fewer important minerals like iron and zinc from the soil.
A recent Leiden University study confirmed this trend, finding that higher CO₂ levels are making food crops more calorific but less nutritious – essentially more empty calories.
Which crops are affected?
Rising CO₂ and higher temperatures are reshaping how crops grow and degrading their nutritional value, especially in vital leafy greens like kale and spinach.
Research on staple grains shows similar trends, with measurable declines in protein, iron, and zinc in rice and wheat.
Long term, a major study from the United States found that common garden vegetables like broccoli, spinach, and carrots had lost up to 38 percent of certain nutrients since 1950, and more recent research has shown similar results in rice and wheat.
By 2050, it appears that as many as 150 million people may be at risk of protein deficiency, particularly in the developing world, mainly because of climate change. Researchers also found 138 million people may be at risk of zinc deficiency, which is particularly essential for maternal and infant health.
Beyond climate change
It’s important to note that climate change is not the only factor at play here. Modern farming’s focus on yield over nutrition has compounded the problem, independently of climate.
The principal causes of nutrient decline include degradation of the soil, developing new high-yield crop varieties, use of synthetic fertilizers and pesticides, and elevated CO₂ concentration.
The short answer though is: yes, the climate science is real and the nutrition concern is legitimate, though it’s part of a broader picture of agricultural and environmental pressures on food quality.
Organic and regenerative agriculture are helping fight this worrying trend.
