A new report prepared by leading climate scientists David Karoly and Richard Eckard at the University of Melbourne, reveals the impact that shifting rainfall patterns, extreme weather, warming oceans, and climate related diseases will have on the production, quality and cost of Australia’s food in the future.
“It’s definitely a wake up call when you hear that the toast and raspberry jam you have for breakfast, for example, might not be as readily available in 50 years time.” –– Associate Professor Richard Eckard
“It makes you appreciate that global warming is not a distant phenomenon but a very real occurrence that is already affecting the things we enjoy in our everyday lives, including the most common of foods we eat for breakfast, lunch and dinner, ” –– Professor David Karoly.
