Food production in an age of global warming and weirding | Zendy

Stuart Thompson | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Food production in an age of global warming and weirding

Author(s) -

Stuart Thompson

Publication year - 2018

Publication title -

the biochemist

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.126

H-Index - 7

eISSN - 1740-1194

pISSN - 0954-982X

DOI - 10.1042/bio04004009

Subject(s) - global warming , production (economics) , environmental science , agriculture , climate change , food processing , natural resource economics , agricultural productivity , food security , food systems , crop production , ecology , economics , biology , food science , macroeconomics

Some estimates suggest that we will need to double food production by 2050, and do so despite the effects of climate change on crop yields. The competing demands of agriculture and human populations upon water supplies can only become more extreme with time and are likely to be exacerbated by the impact of increased evaporation due to global warming and changes to rainfall patterns. Therefore, this article will examine some of the ways that we can produce food using less water.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research