Sweeter tomatoes, fewer fish and rising costs — the effects of climate change are having a profound impact on the food we eat every day.
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Farmers in western Canada and the United States have lost fruit and trees to wildfires in 2026, sparked in part by warmer temperatures linked to climate change. Even if orchards survive the flames, the disruption can delay watering and harvest and cause produce to spoil. Smoke and ash generally don’t affect fruit and vegetables, but can taint thin-skinned grapes and give wine a harsh flavor.
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Lake Victoria borders three East African countries and supports more than 40 million people with its resources, including freshwater fish. But the effects of a warming world will have far-reaching impacts on lakes and oceans. As water heats up, it holds less dissolved oxygen for aquatic life. Experts have predicted some tropical countries could catch up to 40% fewer fish.
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Extreme heat and drought in much of Europe were disastrous for farmers in 2026. Crops such as potatoes, carrots and lettuce shrank by half in some regions because of the lack of rain. The research firm Oxford Economics has projected a 11.8% rise in global food prices in 2026, especially for cereals, produce and dairy. Lower wheat yields will likely make staples like bread and pasta pricier, too.
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Climateflation — price hikes caused by climate shocks — is a reality worldwide. Warming trends are pushing up global food cost and disrupting traditional diets. In 2024, the FAO said extreme weather in Latin America had put millions at risk of food insecurity and malnutrition. “We must redouble efforts to adapt food systems to the effects of climate change,” UN expert Rossana Polastri said then.
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Fires, drought and extreme heat are also taking a toll on livestock, creating meat shortages and higher prices. Major exporters in Brazil, the US and Australia (above) are planning for less rainfall and heat stress. Nearby fires can also reduce the quality of meat — not to mention the thousands of animals lost to the flames. For dairy farmers, reduced feed can also alter how milk and cheese taste.
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The taste of many foods is tied to such ecological factors as temperature, soil quality, rainfall and sunlight — all of which shape chemical compounds that make up flavor. The 2021 book “Our Changing Menu” lays out how warmer days are making tomatoes sweeter and lettuce more bitter, and could make traditional ingredients like Korean cabbage, Spanish red beans and maple syrup increasingly scarce.
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The production of rice, a staple for over half the world, is dominated by Asia. Shifting rainfall patterns, prolonged droughts, flooding, temperature anomalies — extreme heat and cold — and saltwater intrusion caused by rising sea levels are destabilizing crops. Studies show that for every temperature increase of 1 degree Celsius (1.8 F), yields can drop by over 8%, a major food security threat.
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In an attempt to counter the changing climate, some farmers are moving indoors and turning to new scientific innovations. Vertical farms allow growers to use smart tech to precisely control temperature, irrigation and other crucial factors and increase yields — even for such crops as rice, as seen here in China. But the technology can be expensive and remains out of reach for many.
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