The Climate Change Diet

The Press Herald has taken a look at how the foods that are grown, raised and caught in Maine will shift under the impact of climate change.

Beef, pork and lamb probably won’t disappear from restaurant menus, but could be locally raised or grown in a laboratory to avoid the big carbon footprint of factory farms (why we’re already being urged to eat less meat). Don’t worry about your Sunday brunch of blueberry pancakes slathered in maple syrup, with a side of hash browns. Blueberries, maple syrup and potatoes – all traditional Maine foods – probably aren’t going anywhere in the next 50 years, according to agricultural experts. (After that, we’ll need a bigger crystal ball.)

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