Climate change is silently sapping the nutrients from our food. A pioneering study finds that rising CO2 and higher temperatures are not only reshaping how crops grow but are also degrading their nutritional value especially in vital leafy greens like kale and spinach. This shift could spell trouble for global health, particularly in communities already facing nutritional stress. Researchers warn that while crops may grow faster, they may also become less nourishing, with fewer minerals, proteins, and antioxidants raising concerns about obesity, weakened immunity, and chronic diseases.

New preliminary research suggests that a combination of higher atmospheric CO2 and hotter temperatures contribute to a reduction in nutritional quality in food crops, with serious implications for human health and wellbeing.