Food service

Coming to a menu near you...big changes, courtesy of climate change. ACSF faculty fellow Michael Hoffmann reports in The Hill  

A Changing Climate Means a Changing Menu

December 22, 2015

Food service

Coming to a menu near you...big changes, courtesy of climate change. ACSF faculty fellow Michael Hoffmann reports in The Hill 

Imagine that you and I are dining at a restaurant for a very special meal, where the choices are wide, the server is welcoming and knowledgeable, and the atmosphere is cozy — a perfect place for a crisp December evening. I order a Manhattan, three cherries, and you select a nice white wine. After a selection of raw oysters, we enjoy simple salads of mixed greens, avocado, cherry tomatoes and fresh parmesan. The conversation is warming up as we work our way to our main courses: lobster bisque for me, grilled shrimp and saffron rice for you. We end with coffee, chocolate mousse and panna cotta. Bon appétit!

But let's take a few steps back. Our meal came to us from around the world thanks to a complex and interconnected global food system. It involves picking, packing, cleaning, hauling and shipping saffron from Kashmir, India; rice from Vietnam; fruit from Chile; wheat from Kansas; and other ingredients from thousands of points around the globe.

Unfortunately, the U.S. Department of Agriculture (USDA)'s "Climate Change, Global Food Security and the U.S. Food System" report released during the 2015 Paris Climate Conference earlier this month points to a new reality . . . Read more