Resources

Climate change-induced warmer temperatures are causing many plants in temperate climates to exhibit spring behavior. This change in the timing of plant development produces ripple effects that impact health, culture, livelihoods, and food security. New research is increasing our understanding of plant phenology and allowing for informed decision-making and adaptation strategies.

Virtually all paths to a net-zero-emissions food system rely on consumers in high-income countries shifting to a more plant-forward diet. Energy Innovation's Daniel J. O'Brien and AGCI's Devan Crane explore emerging research on how food producers and consumers, as well as policymakers, can tackle food system emissions in this piece for Yale Climate Connections.

Emerging research is beginning to shed light on actions that consumers and producers alike can take to reduce food system impacts on the climate. Emissions are generated at every stage of the food system, from the production on farm to the food you scrape off your plate.

Studies show climate events can have catastrophic consequences for human health including the spread of disease vectors and contaminated food or drinking water supplies, but new research is identifying ways to reduce the risks.

Recent research evaluates how agrivoltaics -- co-locating solar electricity generation and agricultural production -- may achieve sustainable energy and food goals while possibly reducing local opposition to solar energy deployment.