The race to save endangered food, via Vox — we’ve been letting things that we’ve eaten for thousands of years disappear from our tables. Via the video blurb:
We’re letting foods we’ve eaten for thousands of years disappear from farmers’ fields, and from our plates. Saving them isn’t just a matter of cultural preservation. In the next 30 years, we’re going to need to learn how to feed more people on a hotter planet, and the more genetic varieties we lose, the harder it’ll be to adapt.
To learn more about the foods facing extinction in the US and around the world, check out the Ark of Taste, a project of Slow Food USA.
Journalist Mark Shapiro’s book, Seeds of Resistance, goes into much more detail about the risk that genetic homogeneity poses to our food supply. He also profiles some of the efforts, many led by indigenous communities, to preserve older seed varieties.
For more on seed relabeling, check out the Farmers Business Network’s 2018 Seed Relabeling Report.
The chart on declining global yields for corn, wheat, and rice comes from an article in the academic journal Disasters and Climate Change Economics from agricultural economists Mekbib G. Haile, Tesfamicheal Wossen, Kindie Tesfaye, and Joachim von Braun. Their prediction model takes into account both climate change and price volatility, which is why their estimates are higher than those of some other researchers.