NASHVILLE, Tenn. (WTVF) — In her book "The Fate of Food," environmental journalist and Vanderbilt University professor Amanda Little describes how climate change is putting pressure on food producers.
"The main way most people will experience climate change is through its impact on food, on what's available, the cost of food, the distribution of food," Little said.
Little spent years traveling the globe in search of answers to how and what people will eat in the coming decades.
"This is a kitchen table issue, literally," she said. "When you start to see significant shifts in seasons, temperatures and humidity it really throws of the production of [a] crop."
In Little's household, her family is trying eco-friendly diets. She believes it's the way of the future. She writes that the sustainable food revolution will include more products like the Impossible Burger, 3D printed food, aquaculture and indoor vertical farming.
"Millennials and Gen Z consumers are much more comfortable and interested in alternative products, dairy alternatives and meat alternatives and in part that is because they are really concerned with the environmental impact of their diets," she said.
According to Little, agriculture produces about 1/5 of the world's greenhouse gases.
However, the researcher states in her book that the opportunities to improve the food system, while preparing for changes to the climate, are greater than the risks.
"Often we need these challenges or pressure from climate change to cause broader improvements," she said.
For more information about Amanda Little's book click here.
