Climate change to leave bad taste in our mouth, research by University of Melbourne

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SYDNEY: Tasteless carrots, bad pizza dough and poor quality steak are some of the impacts we can expect from Australia’s changing climate, according to a new scientific study released to mark the launch of this year’s Earth Hour.
Appetite for Change, a report prepared by leading climate scientists David Karoly and Richard Eckard at the University of Melbourne, reveals the impact that shifting rainfall patterns, extreme weather, warming oceans, and climate-related diseases will have on the production, quality and cost of Australia’s food in the future.
From wheat, seafood and dairy products to poultry, meat, grains, and fruit and vegetables, the effects of global warming on a list of fifty-five household food items has been compiled for the very first time.
‘It’s definitely a wake-up call when you hear that the toast and raspberry jam you have for breakfast, for example, might not be as readily available in 50 years’ time,’ said Associate Professor Richard Eckard.
’Or that there may be changes to the cost and taste of food items we love and take for granted like avocado and Vegemite, spaghetti bolognese and even beer, wine and chocolate.’
Professor David Karoly said that out of all the impacts global warming is having on Australian farms, increases in heatwaves and bushfires pose the biggest threat to Australia’s agricultural regions.
‘Global warming is increasing the frequency and intensity of heatwaves and bushfires affecting farms across southern and eastern Australia, and this will get much worse in the future if we don’t act.
‘It’s a daunting thought when you consider that Australian farms produce 93 per cent of the food we eat,’ he said.
Key findings of the report reveal that:
• Dairy foods are likely to be affected by warmer temperatures and more heatwaves, as heat stress on dairy cows typically reduces milk yield by 10-25 per cent, and by up to 40 per cent in extreme heat wave conditions.