26~28 題為一題組Even in the best growing conditions—with moderate weather, predictable rainfall, and rounded seasons—growing food ishard. Add in climate volatility, erratic floods, and frequent drought, and the entire food system becomes an equation of anxiety,hope, and in some regions, dread. “We have a climate change threat to our food system and not many strategies to deal with it,”says Michael Puma of Columbia University’s Earth Institute.What will that mean for our plates? Global commodities such as corn and wheat are susceptible to dramatic shifts ingrowing regions and crop output. The UN says that without strategies for adapting, lower staple yields will lead to shortagesand increased prices for human and livestock consumption, hitting developing tropical countries the hardest. More charismaticfoods will morph in appearance, nutritional value, availability, and price as growing regions shift and farmers turn towarm-weather crops. Longer growing seasons are generally good news for farmers and plants, but lack of rainfall orinsufficient cold weather could stunt even the best-laid seeds and plans.Innovation will be part of foods’ evolution, in the field and in the lab. Seed breeding and gene editing are helping somefruits and vegetables grow faster and bigger to outrun a season’s heightened probability of flood or drought. Other technologieshelp food last longer to be shipped farther, in some cases not requiring refrigeration at all.The UN’s Intergovernmental Panel on Climate Change projects that the planet won’t lose much arable land before 2050and that few foods will disappear completely—but over the coming decades, crops and diets will evolve. Retaining the world’sfavorite foods and making them accessible to more people will require eating smarter, says Charlotte Streck, director ofDutch-based think tank Climate Focus. That means less meat, more plants, and getting all you can from as close as possible.
26. What is this passage mainly about?
(A)Your favorite foods are at risk from a rapidly warming planet.
(B) Your vegetarian choices are on the track of alternative produce.
(C) Your professional gourmets are in face of global food shortages.
(D)Your regular diets are at the expense of various pollution sources.