The theme for this year’s World Food Day (16 October) is ‘Climate is changing. Food and agriculture must too’.
It’s an attempt to highlight the impact of a changing environment on agriculture and food/nutrition security.
According to the Intergovernmental Panel on Climate Change (IPCC), poor people in the developing world are the most vulnerable to the effects of climate change, due to ‘impacts on livelihoods, reductions in crop yields, or destruction of homes and indirectly through, for example, increased food prices and food insecurity.
And farmers around the world are dealing with climate change-related challenges, including higher temperatures, increased frequency of extreme weather events, and changing rainfall patterns.
Climate change is expected to lead to declining crop productivity and threats to food security. Maize and wheat productivity is projected to decrease by 3.8 per cent and 5.5 per cent, respectively, based on global climate model predictions.
Previous World Food Day events
More than 300 people participated in World Food Day celebrations hosted by GCI, QAAFI and the School of Agriculture and Food Science on 16 October 2014.
Kicking off with a food industry breakfast, more than 50 people joined guest speakers from the bush food industry and UQ researchers to discuss how native foods will play a critical role in food security as the global population increases. QAAFI’s Dr Yasmina Sultanbawa spoke to ABC Rural at the event. Listen here…
A public morning tea followed at the new UQ bush food garden with Indigenous chef Dale Chapman. More than 300 people attended this event. Dale cooked a unique array of local bush tucker flavours including Bunya nut pesto, Wattleseed damper, Lemon Myrtle cheesecake and crocodile sausages. View more photos from the day on our Facebook page.