How climate change is impacting your menu

S4ri Kum

Climate change is top of mind right now, with recent heat waves, droughts and wildfires directly affecting food production and the environment. Michael P. Hoffmann, professor emeritus at Cornell University and co-author of the book “Our Changing Menu,” relays how all this directly affects what foodservice operators can put on the menu.

Some favorite foods and beverages, like sushi, salads, coffee and cocktails, are being threatened. And climate change has the potential to impact the taste of wine, gin and tonics, tomatoes and even chicken.

Michael P. Hoffmann
Michael P. Hoffman

But all is not doom and gloom. Some ingredients may even become more abundant, including squid and octopus. And Hoffmann remains optimistic that taking action can change the dynamic.

Listen as he talks about climate change from a culinary point of view and shares how operators, farmers and scientists can work together to make a difference.

Subscribe to Menu Feed on Apple Podcasts

Subscribe on Spotify

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Next Post

California’s fast-food industry calls for referendum on new labor legislation | US unions

The fast-food industry is seeking to overturn one of the most significant labor wins in recent American history by trying to scrap a new law in California that will establish an industry council for the sector on wage standards and other regulations, including safety. The Fast Food Accountability and Standards […]