Nourishing a Warming World: Climate Change and Global Nutrition

Part 2: Integrated efforts for better food and healthcare outcomes 

Building on the understanding that climate change and food systems are deeply interconnected, achieving better outcomes for both food and healthcare requires integrated, context-specific approaches. To advance the goal of healthier people on a healthier planet, food production and diets must diversify to reduce food loss and waste, while also being tailored to regional needs.

For example, in Africa, nations are investing in climate-resilient crops and improved irrigation systems to combat the challenges posed by a warming climate. Meanwhile, in South America, efforts are centered on sustainable land management and reforestation to curb deforestation and preserve biodiversity. These regional strategies highlight the importance of localized solutions in addressing the global climate-food nexus.

Health systems must also adapt by reducing their environmental footprint—minimizing energy consumption, water usage, and waste production. Adopting a One Health approach, which recognizes the interconnection between people, animals, plants, and their shared environment, is essential for creating resilient health systems that can respond to changing disease patterns and the nutritional impacts of climate change.

To combat climate-induced micronutrient deficiencies, strategies like supplementation, biofortification, and the development of staple crops that are more tolerant to elevated temperatures and soil salinity are crucial. Financial support should be directed toward scaling these crop-focused initiatives, aligning nutrition and climate goals across agriculture, food, and trade sectors.

READ PART 1 HERE

Part 1: The cost of inaction on our food systems and health