A global food shock is on the way because of the ongoing war in Iran.
Your food bill is expected to rise significantly. The conflict is showing just how fragile our food system is, as spikes in fuel, fertiliser and pesticide prices begin to have knock-on effects around the world. With food availability in jeopardy, should we be stocking supplies at home? Coupled with the worsening climate and environment crises – and governments increasingly incentivising the production of biofuel – there could be tough times ahead. So how can we prepare?
From eating less meat and raising less livestock, to countries focusing on renewable energy and becoming more self-sufficient – will this shock finally be what’s needed to force leaders to take action? To discuss this critical issue, Rowan Hooper is joined by climate, energy, and food systems professor Paul Behrens – and New Scientist reporter Michael Le Page. — What does the latest science actually mean for us? Each week, New Scientist editors Rowan Hooper and Penny Sarchet dig into the biggest stories in science alongside expert scientists, from the mysteries of consciousness to the search for dark matter, to feed your curiosity and make sense of an uncertain world. The World, The Universe And Us and New Scientist
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