EcoWatch - Climate change is bad for food production in more ways than one. Aside from stress from extreme heat, drought and flooding, climate change is also decreasing the nutrient value in crops, according to a new study.
The preliminary research, presented this week at the Society for Experimental Biology’s Annual Conference Antwerp 2025, has revealed that higher temperatures and increasing levels of carbon dioxide in the atmosphere are leading to lower nutritional value for crops, especially for leafy greens. The findings build upon previous studies that have considered how a warming world could impact crop yields.
“Our work looks beyond quantity to the quality of what we eat,” said Jiata Ugwah Ekele, doctorate student at Liverpool John Moores University in the UK, as reported by ScienceDaily.
Ekele and her research team grew leafy crops, such as spinach, kale, and arugula, in labs with climate controls to mimic projected warming and greenhouse gas emission scenarios in the UK.
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