How Climate Change Impacts Healthy Food Systems

Contributors: Nobi Kennedy, Bamidele Osamika, Leah Ross, Mitch Singstock, Maddie Chera, Kelly St Charles, Van Sullivan, and Viviana Saldarriaga

Food is life. Although the USDA recommends a diet rich in fruits, vegetables, grains, and lean proteins to reduce disease risk, the food systems that support these recommendations face unprecedented challenges that threaten both our health and the environment.

In our consumer-driven world, the connection between food and the land is often lost. What we eat and how we cultivate food directly influence climate change, which in turn affects crop yield and health. Recognizing this intricate relationship is essential to developing solutions for a sustainable future for all.

Climate Change’s Impacts on Global Food Systems

According to the CDC, “climate change is likely to threaten food production, quality, prices, and distribution systems on a global scale.” Changes in rainfall patterns, erratic and severe weather, and increased weeds and pests reduce crop yields. Farmers and food producers face rising production costs due to greater reliance on pesticides and fertilizers, leading to higher prices. Distributors and retailers, impacted by increased wholesale costs and expanded cold storage needs, also raise prices. All parties along the food supply chain are expected to struggle to secure affordable insurance and other services in the face of unpredictable and extreme weather.

Increases in food cost may worsen the quality of dietary intakes, exacerbating health inequities. Rises in overall global temperatures caused by greenhouse gasses further exacerbate the strains on our food safety and nutrition. Although higher levels of CO₂ can stimulate growth and carbohydrate production in some plants, they also often reduce the level of proteins and minerals in crops, making food less nutritious. Warm environments provide perfect conditions for bacterial growth, leading to higher risks of foodborne illnesses through pathogens like E. coli and Salmonella.    

More than 3 billion people depend on ocean waters for a significant source of their protein. Climate change means more than just warmer temperatures, which is damaging enough – causing melting ice, coastal erosion, aquatic habitat destruction, deoxygenation, and more. Higher temperatures concentrate harmful chemicals in both land and water, such as mercury levels in seafood. Ocean acidification, which is the reduction of ocean water pH levels and driven by increased atmospheric CO₂, stresses marine ecosystems and threatens aquatic life.Climate events put people at risk of becoming environmental refugees – those who are forced to leave their homes or communities because of climate change. The changing climate may cause populations to migrate. Climate migrants bring unique dietary habits and food cultures, creating new challenges for local food systems to adapt to dietary preferences and needs.

Closer to Home: Impacts on Local and Regional Food Systems

Food insecurity is a growing concern fueled by climate events such as droughts and floods. According to the Food and Agriculture Organization of the United Nations, “variations in water supply and extreme temperatures are two of the biggest factors that directly and indirectly impact agricultural production.” Increasingly difficult to predict and growing in frequency, extreme weather patterns disrupt crop production and lead to food shortages. In 2024, Ohio and surrounding regions experienced a historic drought, with the Hocking River in Athens recording its lowest flow since 1930. Rising temperatures, particularly in winter, disrupt the freeze-thaw cycle critical for agriculture, leading to flooding, increased weeds and pests, and other challenges.

The impacts of extreme weather swings are complex. For example, heavy rainfalls can delay planting, increase soil compaction, deplete oxygen levels, and cause root disease. Conversely heavy rains can benefit local ecosystems, restore water levels in reservoirs, and support agriculture. Agricultural interventions are necessary to adapt to environmental conditions because weather variability is a major cause of crop failure.

As crop yields decline, food insecurity and food inequity will worsen, disproportionately impacting vulnerable populations. According to Feeding America, a 2023 study concluded that “children in Hamilton County under the age of 18 years were more likely to be food insecure (16.9%) compared to the general population (10.9%), as were Black (25%) and Hispanic (17%) residents compared to White (9%) residents.” Neighboring states such as Indiana and Kentucky have similar rates of food insecurity, averaging 13.9% and 15.7% respectively. Declines in food production, coupled with rising costs, can prompt consumers toward cheaper food items, which are often highly processed and less nutritious, exacerbating health issues and inequities.

Food Systems Driving Climate Change

What we eat and how our food is produced has a significant impact on the environment. In 1860, Cincinnati was a pork production powerhouse, notoriously known as Porkopolis. Residents grew frustrated with the pollutants released by the slaughterhouse industry, noting, “Deer Creek, often running red with slaughter, was a stinking cesspool”. Complaints about slaughterhouse odors led to the relocation of many abattoirs to Brighton and the Mill Creek Valley.

Today, food production accounts for about 25% of all global greenhouse gas emissions. Across the country, cattle and other meat farming contributes most significantly to greenhouse gas production and global deforestation among food production. Research suggests that if Americans were to replace beef with beans as a source of protein, we would meet Paris climate goals. Recognizing that space can and should be held for culturally significant foods that are made with animal products, times they can be replaced effectively with a plant-based alternative make a difference. A plant-based diet is not only environmentally smart, but studies have shown that plant-based diets are better for your heart and your brain, and they lower the risk of cardiovascular disease and dementia, particularly in older individuals. By transitioning to a plant-based diet, you can lower your carbon footprint from food by 70%.

Reducing food waste is another impactful way to lower food-related emissions. Food waste accounts for 8-10% of global greenhouse gas emissions. You can cut your food waste by saving leftovers, composting organic materials, and buying food that does not perish as quickly, like frozen vegetables. You can also reduce the distance your food travels and the need for extra packaging and cold storage by buying food at farmers markets. Buying local food has the additional benefit of supporting local farmers and food producers. Becoming involved in a community garden or shopping at local farmers’ markets are excellent ways to ensure that the food you eat is nutritious and low-emission while building relationships, food access, and greenspace in your neighborhood.

Making Necessary Changes

Institutions, businesses, and organizations can all support healthy food choices and sustainable food systems in our communities. For example, the City of Cincinnati currently has a goal to reduce wasted food by 50% by 2030 while eliminating all food deserts across Cincinnati, an ambitious and exciting goal that will benefit city residents and can serve as a blueprint for other governments to follow.

By encouraging healthier choices with sustainability in mind, institutions can support food systems that are better for people and the planet. They can increase access to alternative sources of protein such as soy, beans, and meat substitutes to accommodate more dietary preferences.  The Greater Cincinnati Regional Food Policy Council, hosted by Green Umbrella, works with partners like the Kentucky Food Action Network (KFAN), National Farm to School Network (NSFN), Hamilton County Public Health, and more to provide guidance and resources for policies, guidelines, and programs your institution can adopt.

An easy and excellent way to shrink an organization’s carbon footprint is reducing waste. Methods include finding ways to minimize excess food by being conscientious of food ordering and having a plan for leftovers; donating extra food or ingredients to local food kitchens (like La Soupe or Last Mile Food Rescue); and composting food waste instead of sending it to landfill (our Common Orchard Project and Queen City Commons are both excellent composting resources). The Greater Cincinnati Regional Food Policy Council and partners at Hamilton County R3Source recently discussed ways to measure, track, and divert your food waste in our “Food Systems Circularity Series” for Green Umbrella and Food Policy Council members.

Learn more about Food Access and climate change by viewing a recording of our latest Climate Health Webinar.

Resources

• Shaping Policy For a Shifting Climate: The Role of Food Policy Councils
• Climate Changes Health: Food and Agriculture
• The Impacts Of Climate Change On Human Health In The United States
• Climate Change and Food Security: Health Impacts in Developed Countries
• The impact of climate change on food systems, diet quality, nutrition, and health outcomes: A narrative review
• Center for Climate, Health, and the Global Environment
• Climate Impacts on Human Health
• Food and Waterborne Diarrheal Disease
• Food Security
• Climate change and nutrition-associated diseases