Crops are not only a source of sustenance, but they also play a vital role in maintaining the health and well-being of individuals and communities. However, a new study has revealed that climate change is not only affecting the quantity of food we produce, but also its quality. The research, presented at the Society for Experimental Biology’s Annual Conference Antwerp 2025, highlights the alarming rate at which climate change is decreasing the nutrient value in crops, especially leafy greens.

The Impact of Rising Temperatures and Carbon Dioxide on Crop Quality

• Higher temperatures and increased levels of carbon dioxide in the atmosphere are leading to lower nutritional value for crops.
• The study found that warmer conditions and higher CO2 levels resulted in lower nutrient levels, including declines in calcium and some antioxidants.
• The research team grew leafy crops, such as spinach, kale, and arugula, in labs with climate controls to mimic projected warming and greenhouse gas emission scenarios in the UK.

According to Jiata Ugwah Ekele, doctorate student at Liverpool John Moores University in the UK, the study looks beyond quantity to the quality of what we eat. Ekele and her research team analyzed the nutritional value of the crops using high-performance liquid chromatography (HPLC) and x-ray fluorescence. The results showed that, even under conditions with lower warming and increased carbon dioxide, plants grew larger, but still had lower nutrient levels.

The Role of Climate Change in Affecting Crop Growth and Nutrient Synthesis

1. Climate change can affect everything from photosynthesis and growth rates to the synthesis and storage of nutrients in crops.
2. The research team found that, under higher warming and carbon dioxide conditions, plants not only lost nutritional value at a greater scale, but they also did not grow larger as they had in the lower warming and carbon dioxide scenarios.
3. Ekele noted that different crops responded in different ways, with variances of particular nutrients.

However, the study also found that higher increases in warming and carbon dioxide can lead to higher sugar levels in crops, yet lower levels of essential nutrients. This highlights the complex and nuanced impact of climate change on crop growth and nutrient synthesis.

The Implications of the Research

While the research is still underway, Ekele and her team are seeking collaborators to further explore these nutritional changes in crops to better inform policies and procedures that are resilient to climate change and its effects. The study’s findings have significant implications for the food system, emphasizing the need for a holistic approach to building a resilient and equitable food system.

“It’s not just about how much food we grow, but also what’s inside that food and how it supports long-term human wellbeing,” said Jiata Ugwah Ekele. “Food is more than just calories; it’s a foundation for human development and climate adaptation.”

The research team is working to develop policies and procedures that take into account the nutritional changes in crops, ensuring that the food system is resilient to the impacts of climate change. This includes exploring ways to promote healthy and equitable food systems, and to support long-term human development and climate adaptation.

As the climate continues to change, it is essential to rethink our approach to food production and consumption. By considering the nutritional quality of crops, we can build a food system that not only produces enough food but also promotes health, equity, and resilience.

Conclusion

The study’s findings highlight the urgent need for policymakers and food system stakeholders to take action to address the impacts of climate change on crop quality.