I want to share some information that I came across through my work place newsletter about CO2 and our food.  It was a report of research published in August by the Harvard T.H. Chan School of Public Health. The study reported that the rising levels of carbon dioxide from human activity are making staple crops such as rice and wheat less nutritious.

“Our research makes it clear that decisions we are making every day–how we heat our homes, what we eat, how we move around, what we choose to purchase–are making our food less nutritious and imperiling the health of other populations and future generations.” Sam Myers, lead author.

I have not thought about food consumption and the effect of CO2 on the quality of food.  I think about the air quality, the weather changes and therefore crop changes but more in terms of the quantities of food that can be grown.  This study opened my eyes to the effects on the quality of our food supply in relation to the quality of our air and how we are imperiling our own health and the health of future generations.