Climate change is poised to reshape nearly every part of our food system, from the crops we grow to the way we raise livestock. In Colorado, the 2026 winter wheat harvest was severely impacted by extreme weather, including a sudden cold snap followed by a rapid temperature increase. This caused 73% of the wheat crops to be in poor or very poor condition, marking the smallest harvest since 1965. Similar challenges are being seen across various crops, as climate change threatens food supplies, reduces the nutritional value of crops, and could trigger tipping points that would disrupt farming globally. One of the key ways climate change is affecting food is by reducing its nutritional quality. Higher levels of carbon dioxide in the atmosphere are altering the availability of essential micronutrients like zinc, protein, magnesium, and iron in crops. The global average concentration of carbon dioxide has now passed 420 parts per million, and it is projected to reach at least 550 ppm by the end of the century. A 2018 study warned that this could lead to significant deficiencies in zinc and protein for millions of people by 2050. Rising sea levels and saltwater intrusion are also threatening farmland, particularly in coastal regions. Saltier soil makes it difficult or impossible to grow crops in some areas. Meanwhile, extreme weather events like droughts, heatwaves, and storms could cause sharp increases in food prices or shortages, much like the recent egg shortages in the U.S. caused by bird flu. In addition, climate shifts are harming pollinators and spreading plant diseases, which could further reduce crop yields. Climate change is also affecting food sources from the ocean. As sea temperatures rise, fish may migrate toward cooler waters near the poles, leaving vulnerable regions with fewer fish. This could significantly reduce catches for small Pacific island nations and Southeast Asia, and even impact the U.S., which relies heavily on imported seafood. Coastal communities that depend on coral reefs for food and livelihoods are also at risk due to ocean acidification and reef degradation. Additionally, hotter weather can lead to harmful algal blooms and food poisoning events, further complicating food safety. As growing conditions change, some of our favorite foods may become less available. For example, apples may see lower yields due to fewer cold days and more extreme heat, while coffee growers could be forced to move to higher altitudes or new regions. Wine production may also shift, as climate change affects the types of grapes that can be grown in traditional wine-producing areas. In the U.S., dairy cattle, which were originally bred in cool, cloudy climates of Northern Europe, are experiencing reduced milk production as temperatures rise. Heat stress has already led to an average annual decline in milk yield of 1% between 2012 and 2016, with projections of a 30% increase in this decline by 2050. For each degree of global temperature rise, the caloric output from crops decreases by 120 kilocalories per person per day—about 4.5% of daily caloric needs. This could lead to food shortages in vulnerable regions and rising grocery prices in North America. While the potential collapse of the Atlantic Meridional Overturning Circulation (AMOC), a major ocean current, could cause sudden and irreversible climate changes, the uncertainty around such predictions makes it difficult to prepare. In response, farmers are adapting by reducing water-intensive crops during droughts and experimenting with heat-resistant crop varieties. Similar innovations, like those seen during the Green Revolution, could help limit food shortages as the planet warms. Reducing greenhouse gas emissions today could significantly lessen the impact of climate change on our food systems.