In my Facebook feed this morning I read a story from the Washington Post about the growing shortage of chocolate, mainly due to increases in demand from China and other places and also increased demand for dark chocolate, which uses more cocoa, but also due to dry weather in West Africa, specifically Ghana and the Ivory Coast, where more than 70 percent of the world’s supply of cocoa is produced. You can read that story here.
Shortly after that I got another posting about eight foods that could be affected by climate change. While I think that there is more cause for hope in the future of these products than the writer, particularly for corn, which is expanding northward as Canada warms, it still shows that the foods we eat are intimately tied to weather and climate conditions, often in places far from where we live. The second article, from The Guardian, is here.
