Major challenges in food sustainability are problems local farmers face as they grapple with the repercussions of climate change. New England farmers need to deal with rising temperatures that can negatively affect their crop yields and the nutritional value of common crops people eat. Yet, the Massachusetts State Government, UMass Lowell, and farmers in New England will not be complacent and are actively taking steps to overcome said challenges.
Among all the individuals and organizations involved in the local food industry, farmers are most impacted by climate change in this region and are supported by the state and federal governments and universities to help them increase their crop yields and grow healthy foods for Americans. The specific challenges farmers face in New England are rising humidity rates that can spread fungal growth on crops and unsafe working conditions caused by rising temperatures. Joseph Kapusansky, an alumnus of UMass Lowell and current graduate student at Tufts University Master’s Program of Nutrition Science and Policy, said:
“Rising humidity rates are problematic for fungal growth. Tomato and squash varietals are sensitive to blight and mildew, respectively. Tomato blight and powdery mildew will essentially end the season for those crops, as the plants need to be entirely disposed of … Another thing to consider is how climate change impacts the working conditions and welfare of farmers. Over the past century, the average temperature in the northeast has risen about 1.8 [degrees Fahrenheit], and temperatures exceeding 80, depending on the relative humidity, can severely affect safety.”
It is important to note that climate change affects farmers around the world differently, so people from different regions of the world will face more unique challenges compared to the challenges farmers face here in New England. In this region, the humidity and the heat are the most prominent challenges facing local farmers. In general, climate change negatively affects the sustainability of the food supply and decreases nutrients in the foods that people eat.
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