SYDNEY: A report recently released by the Melbourne Sustainable Society Institute with researchers from the University of Melbourne reveals the latest research on the impact of climate change on the quality and cost of Australia’s food in the future.
Researchers of the report – led by Richard Eckard, an associate professor from the University of Melbourne – collated the research to mark the launch of this year’s Earth Hour, which will take place on Mar. 28 and focus on the nation’s attention to climate change impacts on Australian food and farmers.
“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 Eckard in a recent statement. “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 bolognaise and even beer, wine and chocolate.”
“It makes you appreciate that global warming is not a distant phenomenon but a very real occurrence that is already affecting the things we enjoy in our everyday lives, including the most common of foods we eat for breakfast, lunch and dinner,” added Eckard.
According to the statement, the increases in heat-waves and bushfires pose the biggest threat to Australia’s agricultural regions. From wheat, seafood, and dairy products to poultry, meat, and grains, the effects of global warming were compiled on a list of 55 household food items for the first time.
“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,” said co-author David Karoly, professor of the University of Melbourne. “It’s a daunting thought when you consider that Australian farms produce 93% of the food we eat.”
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