We often speak about food security as if it’s only about producing enough grain. But a warmer world is shifting something more subtle the nutrition inside our food.

Seeing Nutrition Through a New Lens

Food security is about quantity.

Nutrition security is about quality.

And what climate change is quietly altering today isn’t just how much we harvest, but what remains inside that harvest the protein, the minerals, the vitamins. Once you notice it, the shift is hard to ignore.

High CO₂ and Diluted Nutrients

Plants grow faster under elevated CO₂, but the nutrients don’t keep up.

It’s like stretching dal with too much water the bowl looks full, but the richness fades.

In crops like wheat, rice, and pulses, scientists are now seeing lower levels of protein, zinc, and iron. The grains look the same, but their nutritional value declines.

Heat and Humidity Fuel Mycotoxins

Warm, moist conditions help fungi like Aspergillus thrive.

These fungi release aflatoxins, toxic compounds that contaminate grains and oilseeds.

What used to spoil slowly now spoils faster. Climate stress doesn’t just reduce yield it increases contamination.

Post-Harvest Nutrient Loss

Higher temperatures speed up respiration in fruits and vegetables.

The result: faster spoilage, weaker vitamins, and shorter shelf life. Heat and humidity make storage harder, allowing insects and mould to multiply quickly.

CO₂ at Record Highs

NASA reports CO₂ levels crossing 423 ppm in 2023–2024, the highest ever recorded.

At these levels, studies show staple crops can lose:

• 5–15% protein
• 8% iron
• 10% zinc

For regions battling anaemia, this is a direct nutritional setback.

Extreme Heat and Fungal Contamination

NOAA confirms 2023 as the warmest year ever, with 2024 continuing the trend.

Hot nights, unexpected rains, and sticky humidity create ideal conditions for mycotoxins especially in maize, groundnuts, and sorghum.

ICAR data shows increasing aflatoxin incidents during sudden transitions from dry to humid weather a pattern now becoming common.

Heatwaves and Storage Losses

India’s 2024 heatwaves touched 46–48°C in many states.

At these temperatures:

• Vitamins degrade rapidly
• Cereals face higher insect attacks
• Pulses lose moisture and quality

Farmers lose food twice once in the field, then in the storage room.

Key Takeaways

• Rising CO₂ is diluting nutrients in major crops.
• Heat and humidity are increasing mycotoxin contamination.
• Extreme temperatures accelerate post-harvest nutrient loss.
• Nutrition security must sit inside climate policy, not outside it.
• Solutions like better storage, resilient varieties, and early warnings are now essential.

Climate scientist Dr. Kristie Ebi said:

“Climate change is reshaping the conditions under which food is grown and the nutrition it provides.”

It’s a reminder that climate impacts are not just around us they’re inside our food.

A Reflective Close

If the climate can quietly change the nutrient value of the food on our plates, then nutrition security is climate security. The question now is simple how do we protect both our crops and the quality that nourishes us?