How to Avoid Food System Collapse
Spring is here, and seeds are in the ground. But what if, a year from now, all the weather patterns our food system takes for granted were suddenly different? Not just the worsening summers, droughts, and floods of climate change but something faster and more dramatic, and much harder to adapt to? Last month, researchers from Utrecht University in the Netherlands published a disturbing paper suggesting this might actually happen. Scientists have previously speculated that melting ice sheets dumping vast quantities of freshwater into the ocean could change the currents of the Atlantic Ocean. The new modeling suggested, though, that complete collapse of the Atlantic Ocean’s current system is no longer “theoretical” and could occur much faster and more completely than anticipated. Europe would abruptly get much colder, seasons could fully flip in the Amazon rainforest, and many other places could see big changes in weather patterns.Can our food systems survive this kind of shock? Food systems are dizzyingly complex, encompassing crops grown in fields and greenhouses, meat and dairy animals elsewhere that consume some of those field crops, wild and farmed fisheries, refrigerated supply chains transporting plant and animal products to processing sites or warehouses, the grocery and restaurant industries, and international trade. When I asked experts about how U.S. food supply might be affected by weather shifts like the one outlined in the new paper, their responses weren’t reassuring. In essence: Both domestic and international food systems are quite vulnerable. But figuring out how vulnerable is hard. Not only is the United States failing to make its food system more resilient, it’s not even gathering enough data to know how to make the food system more resilient.“We’ve done surprisingly little preparing for these kinds of shocks,” said Roni Neff, a professor at the Johns Hopkins School of Public Health and Center for a Livable Future. When Neff and her colleagues surveyed local governments on food system resilience, “the people that responded were those that were already thinking about this, and of those that responded only 10 percent considered their local jurisdiction to be prepared.”Nor can local governments rely on the feds. The concern with a large-scale shock is that it could trigger what researchers call “multiple bread basket failures,” according to Michael Puma, director of the Center for Climate Systems Research at Columbia University. “As far as I know there is no very clear governmental strategy—at least that’s unclassified—that clarifies how the U.S. would deal with a major disruption in production.” While the U.S. Department of Agriculture does have grants and loans for building a more resilient food system, that’s far from being a comprehensive plan for responding to giant climate shocks. “Some of us in academia have been trying to push the governmental agencies to take notice of this,” Puma said, “with little success to date.” Because food system resilience in response to crisis involves a mix of domestic agriculture, international trade, disaster response, and more, there’s no one agency that would be able to address this. “In the 1970s the U.S. government had prepared a report on potential strategies for managing U.S. food reserves, and this was in response to the Soviet grain crisis,” Puma added. “But then it was somewhat abandoned and ignored and not really used moving forward.”A comprehensive strategy would have to start with good data. “We know what to do in general” when it comes to food system resilience, Neff said, but “there’s really quite scant research on confirming what works and what to prioritize.” Changing that would involve a combination of funding and coordination. “We haven’t seen a major amount of funding available for this type of question and specifically to develop policies or new institutional responses to this type of threat,” said Puma. “When we’ve been trying to do various projects with modeling, like where is the food, who’s got it, how much food is in the Baltimore area right now if all the roads got cut off,” Neff said, “we don’t know, because a lot of it is in various individual businesses and storehouses and they’re each keeping their own data.” (One such study of New York City in 2016 estimated “the New York City food system holds roughly 4 to 5 days of regular consumption of food stock on average”—not an encouraging figure if one were to imagine incoming supply chains being disrupted.)Even without better data, though, it’s possible to identify specific vulnerabilities in the U.S. food system and changes that should probably be made. The high efficiency of the current food system has often come at the cost of redundancy—meaning backup plans. “We need to have more diverse places where food is coming from; we need multiple routes, roads, where it’s coming from, multiple storage facilities,” Neff said. And while sudden systemic agricultural reform would both be h
Spring is here, and seeds are in the ground. But what if, a year from now, all the weather patterns our food system takes for granted were suddenly different? Not just the worsening summers, droughts, and floods of climate change but something faster and more dramatic, and much harder to adapt to?
Last month, researchers from Utrecht University in the Netherlands published a disturbing paper suggesting this might actually happen. Scientists have previously speculated that melting ice sheets dumping vast quantities of freshwater into the ocean could change the currents of the Atlantic Ocean. The new modeling suggested, though, that complete collapse of the Atlantic Ocean’s current system is no longer “theoretical” and could occur much faster and more completely than anticipated. Europe would abruptly get much colder, seasons could fully flip in the Amazon rainforest, and many other places could see big changes in weather patterns.
Can our food systems survive this kind of shock? Food systems are dizzyingly complex, encompassing crops grown in fields and greenhouses, meat and dairy animals elsewhere that consume some of those field crops, wild and farmed fisheries, refrigerated supply chains transporting plant and animal products to processing sites or warehouses, the grocery and restaurant industries, and international trade. When I asked experts about how U.S. food supply might be affected by weather shifts like the one outlined in the new paper, their responses weren’t reassuring. In essence: Both domestic and international food systems are quite vulnerable. But figuring out how vulnerable is hard. Not only is the United States failing to make its food system more resilient, it’s not even gathering enough data to know how to make the food system more resilient.
“We’ve done surprisingly little preparing for these kinds of shocks,” said Roni Neff, a professor at the Johns Hopkins School of Public Health and Center for a Livable Future. When Neff and her colleagues surveyed local governments on food system resilience, “the people that responded were those that were already thinking about this, and of those that responded only 10 percent considered their local jurisdiction to be prepared.”
Nor can local governments rely on the feds. The concern with a large-scale shock is that it could trigger what researchers call “multiple bread basket failures,” according to Michael Puma, director of the Center for Climate Systems Research at Columbia University. “As far as I know there is no very clear governmental strategy—at least that’s unclassified—that clarifies how the U.S. would deal with a major disruption in production.”
While the U.S. Department of Agriculture does have grants and loans for building a more resilient food system, that’s far from being a comprehensive plan for responding to giant climate shocks. “Some of us in academia have been trying to push the governmental agencies to take notice of this,” Puma said, “with little success to date.” Because food system resilience in response to crisis involves a mix of domestic agriculture, international trade, disaster response, and more, there’s no one agency that would be able to address this. “In the 1970s the U.S. government had prepared a report on potential strategies for managing U.S. food reserves, and this was in response to the Soviet grain crisis,” Puma added. “But then it was somewhat abandoned and ignored and not really used moving forward.”
A comprehensive strategy would have to start with good data. “We know what to do in general” when it comes to food system resilience, Neff said, but “there’s really quite scant research on confirming what works and what to prioritize.” Changing that would involve a combination of funding and coordination. “We haven’t seen a major amount of funding available for this type of question and specifically to develop policies or new institutional responses to this type of threat,” said Puma.
“When we’ve been trying to do various projects with modeling, like where is the food, who’s got it, how much food is in the Baltimore area right now if all the roads got cut off,” Neff said, “we don’t know, because a lot of it is in various individual businesses and storehouses and they’re each keeping their own data.” (One such study of New York City in 2016 estimated “the New York City food system holds roughly 4 to 5 days of regular consumption of food stock on average”—not an encouraging figure if one were to imagine incoming supply chains being disrupted.)
Even without better data, though, it’s possible to identify specific vulnerabilities in the U.S. food system and changes that should probably be made. The high efficiency of the current food system has often come at the cost of redundancy—meaning backup plans. “We need to have more diverse places where food is coming from; we need multiple routes, roads, where it’s coming from, multiple storage facilities,” Neff said. And while sudden systemic agricultural reform would both be hard and come with its own risks, Puma argued, there’s “low-hanging fruit” like fighting the increasing “consolidation of farmland,” reducing overreliance on fertilizer and pesticides, and being a little more skeptical of so-called smart agriculture: “If you’re introducing the use of drones into the agricultural system, that’s a new type of risk to take into account.”
Then there are things that can be done quickly, and locally. Communities that “had been doing some of this work before the pandemic hit were better able to adapt” to the 2020 disruptions, Neff said. And “one of the key things was having people in the local food system connected to each other and knowing each other and having those relationships in the first place so people knew who to call and contact and help develop responses.”
You’ll be reading more about food system resilience and agriculture reform at TNR shortly. But in the meantime, if you’re not feeling exactly reassured as you read this, you’re not alone. At the end of these calls, given the lack of preparedness at the governmental level, I asked whether the people who have been socking away hundreds of pounds of rice and beans in their basements might have the right idea, if not exactly an equitable one.
“The preppers definitely do have a point,” Puma said. “I think it’s a multiscale solution, and I think low-hanging fruit is to encourage people to have more food stored at home so that they’re not as vulnerable. You want to have a little buffer capacity as individuals so if there’s no food for a week you’re not scrambling.”
Good News/Bad News
A new report has officially confirmed that air quality last year in the U.S. was dreadful.
Stat of the Week
0.92–3.23 percentage points
That’s how much climate change could be inflating food costs per year by 2035, according to a new study. By that point, climate change could also be contributing to overall inflation (“headline inflation”) by up to 1.18 percentage points per year. Read Axios’s summary here.
What I’m Reading
You may remember stunning photos circulating last year of Tulare Lake, long ago drained for agricultural use, reappearing in California’s Central Valley thanks to record precipitation. “Scientists and officials predicted the lake could remain for years to come, sparking consternation among the local farmers whose land was now underwater and excitement from others who saw the lake as a fertile nature sanctuary and sacred site,” writes The Guardian’s Dani Anguiano. Perhaps just as remarkable as the lake’s reappearance, however, is the fact that it’s almost entirely gone just a year later:
These days the crowds of eager tourists have waned, and the shoreline is getting harder to find. On a recent drive through the central valley, I decided to try my best to see what was left of it.
On a sunny afternoon in late February, almost a year after its arrival, the road closure signs still in place around the county served as the most visible reminder of the lake. They blocked long stretches of muddy roads leading to agricultural facilities.
The remnants of Tulare Lake are located entirely on private land, far from where the public can see it. It has reduced rapidly in size as local agencies moved water from the lake to nearby farmlands. Evaporation also played a “key role.”
Read Dani Anguiano’s report at The Guardian.
This article first appeared in Life in a Warming World, a weekly TNR newsletter authored by deputy editor Heather Souvaine Horn. Sign up here.
