Wheat with DNA tweaked to beat the heat, and redesigned rice that can flourish in hot, dry conditions. Work is now underway to bring these kinds of genetically edited foods to dinner tables around the world, with the new rice estimated to be in bowls by about 2039, all necessitated by our warmer – and in some places much drier and much more populous – planet.
“Climate change poses an enormous threat to food security for large parts of the world,” said professor John H. Lienhard V, director of the Abdul Latif Jameel Water and Food Systems Lab (J-WAFS) at the Massachusetts Institute of Technology (MIT) of the United States in emailed comments to The Mainichi. He added that “changes to food production practices and even staple foods in our diet will be necessary.”
Crop yields fall about 5 percent for every degree of temperature rise, according to the United Nations and the Intergovernmental Panel on Climate Change (IPCC). Read more