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The world over, conversations about climate change are not complete without highlighting the effects of food systems. Usually, the focus is on crop yield; however, the size of the harvest does not necessarily translate to nutritional value.

Preliminary research by a group of scientists has discovered that rising temperatures and CO2 in the atmosphere are degrading the nutritional value, especially in vital leafy greens like kale and spinach.

 “Our work looks beyond quantity to the quality of what we eat,” says Jiata Ugwah Ekele, a PhD student at Liverpool John Moores University, UK.

According to Ekele, it is important to understand the impact of environmental changes on plants as they form the foundation of our food network, as the primary producers of the ecosystem.

“By studying these interactions, we can better predict how climate change will shape the nutritional landscape of our food and work toward mitigating those effects,” she says.

A study conducted in environment-controlled growth chambers at Liverpool John Moores University, where CO2 and temperature levels were altered to simulate real-world conditions, suggests that elevated atmospheric CO2 levels can aid crop growth, albeit not necessarily in a healthier manner.

“After some time, the crops showed a reduction in key minerals like calcium and certain antioxidant compounds,” says Ms Ekele.

She further adds that these changes are only worsened by an increase in temperature.

“The interaction between CO2 and heat stress had complex effects; the crops do not grow as big or fast, and the decline in nutritional quality intensifies,” says Ms Ekele.

Moreover, the researchers discovered that different crops respond differently to climate change stressors, with some species reacting more intensely than others. While higher CO2 levels can increase the concentration of sugars in crops, they can dilute essential proteins, minerals and antioxidants.

“This altered balance could contribute to diets that are higher in calories but poorer in nutritional value,” says Ms Ekele. “Increased sugar content in crops, especially fruits and vegetables, could lead to greater risks of obesity and type 2 diabetes, particularly in populations already struggling with non-communicable diseases.”

This discovery is set to change the dynamics in food systems and policies, especially in the global south, which contend with overlapping stressors such as drought, pests, and soil degradation, and are home to millions who depend directly on agriculture for food and income.

“It’s important to connect plant science with broader issues of human well-being. As the climate continues to change, we must think holistically about the kind of food system we’re building – one that not only produces enough food, but also promotes health, equity, and resilience,” says Ms Ekele. “Food is more than just calories; it’s a foundation for human development and climate adaptation.”

The state of food security on the continent is worsening, with over 20 percent of the continent’s population (roughly 257 million people) undernourished.¹ Africa bears the heaviest burden of malnutrition, while the African Union’s Comprehensive African Agriculture Development Programme (CAADP) Biennial Review report (2019-2021) further reveals that Africa is not on track to meet its goal of ending hunger by 2025.