New preliminary research suggests that a combination of higher atmospheric CO2 and hotter temperatures contribute to a reduction in nutritional quality in food crops, with serious implications for human health and wellbeing.
Breakdown
- Higher CO2 and temperatures lead to increased plant growth but lower nutritional value in crops. 28s
- Key minerals such as calcium and antioxidants decrease in leafy greens under climate stress. 53s
- Increased sugar levels in crops may raise health risks, such as type 2 diabetes. 1m 13s
- Reduced snowpack in New England slows tree growth and limits carbon absorption. 1m 56s
- Current models may overestimate forests' ability to absorb carbon as climate changes. 2m 40s