Climate change is affecting the foods we love and need for their nutritional value, including some of Florida’s favorites such as the Cuban Sandwich, fried gator bites, key lime pie, and the Rum Runner. Using foods and drinks like these is an exceptional way to tell the climate change story and get the attention of everyone. After all, we all eat to live.

Rising temperatures, how, when, and where precipitation falls, and even the air, which now has 50% more carbon dioxide than in the past, are affecting the availability, flavor, price, and nutritional quality of our food. And getting them to our table is getting more complicated as transportation routes face new risks. The changes happening to our food are unlimited, as are the stories to tell. What is being done to keep our favorites and staples on the menu and what we can all do to tackle the grand challenge of climate change will be discussed.  

Michael P Hoffmann, Author and Professor Emeritus at Cornell, joins us to tell the story of climate change as seen through its effects on the food we eat. His message is science-based, and if you want to hear more after today’s episode, check out his Ted Talk - TEDx, Climate Change: It’s Time to Raise Our Voices; or consider buying his book, Our Changing Menu: Climate Change and the Foods We Love and Need. 

Links from this episode: 

• Ted X Talk - https://www.youtube.com/watch?v=TIeU001iYTo 

• Cornell University Press ordering info and where the discount code (09SAVE) can be used-- https://www.cornellpress.cornell.edu/book/9781501754623/our-changing-menu/ 

• Info about the eCornell Climate Change leadership course can be found here - https://ecornell.cornell.edu/courses/leadership-and-strategic-management/climate-change-leadership/. And this discount code can be shared widely - CORNELL100.