Food is becoming less nutritious

A growing body of research finds that rising carbon dioxide levels make our food less nutritious.

Crops such as wheat, maize, soybeans, and field peas, contained less protein, zinc, and iron, when grown under levels of carbon dioxide expected by 2050.

Vitamin deficiencies already affect two billion people worldwide. Diets low in essential nutrients can result in many disorders, including brain development and weakened immunity.

To learn more about how climate change impacts food, click here.