REVIEW: Climate Change's Impact on Food and its Ingredients

Document Type : Comprehensive Review

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Department of Field Studies and Survey- National Nutrition Institute, Cairo, Egypt

Abstract

Three significant issues with the traditional agriculture-based food production system face the world today. The sustainable development goals of the United Nations are a pretty good definition of them. Climate change, nutrition, and food are these three issues. These issues aggravate ecological balance because of the rising global population, shrinking arable land, soil degradation, and a lack of readily available freshwater. Such interrelated concerns are of the utmost importance and can be partially addressed by using climate-smart agricultural methods, such as crop rotation, crop diversification, and organic farming. The urgent requirement, however, is to advance toward cultivating methods that are climate resilient. One such long-term sustainable tactic is the use of soilless indoor farming technologies. Using soilless technology offers a huge potential to produce more with less land under cultivation, more crops per drop of water, reduce the burden of dangerous chemicals, and enhance ecological impact. This review's focus is on the effects of climate change on food and nutrition and how soilless farming technology can lead to a paradigm shift that will close the gap between the security of food and nutrition.

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