Another "running out" screech

From big-time self-publicist Mark Hertsgaard.  It's sort of tedious to keep pointing out how dishonest these screeches are but if we conceded everything he says below there is still no problem. Canada is already a big wheat grower and Canadian production would simply expand further North.  And right at the moment Canada is wallowing in a bumper crop of all grains.  And Canada is far from alone in having big wheat crops lately. So the screech below completely closes its eyes to the real trends at work.  See also here

A world without pasta seems inconceivable. Mac-and-cheese-loving children across the United States would howl in protest. Italy might suffer a cultural heart attack. Social unrest could explode in northern China, where noodles are the main staple.

But if humans want to keep eating pasta, we will have to take much more aggressive action against global warming. Pasta is made from wheat, and a large, growing body of scientific studies and real-world observations suggest that wheat will be hit especially hard as temperatures rise and storms and drought intensify in the years ahead.

Hurricane Sandy’s recent devastation of New York and neighboring states reminded Americans of what Hurricane Katrina demonstrated in 2005: global warming makes weather more extreme, and extreme weather can be extremely dangerous. But flooding coastlines aren’t our only worry. Climate change is also imperiling the very foundation of human existence: our ability to feed ourselves.

Three grains—wheat, corn, and rice—account for most of the food humans consume. All three are already suffering from climate change, but wheat stands to fare the worst in the years ahead, for it is the grain most vulnerable to high temperatures. That spells trouble not only for pasta but also for bread, the most basic food of all. (Pasta is made from the durum variety of wheat, while bread is generally made from more common varieties, such as red spring.)

“Wheat is a cool-season crop. High temperatures are negative for its growth and quality, no doubt about it,” says Frank Manthey, a professor at North Dakota State University who advises the North Dakota Wheat Commission. Already, a mere 1 degree Fahrenheit of global temperature rise over the past 50 years has caused a 5.5 percent decline in wheat production, according to David Lobell, a professor at Stanford University’s Center on Food Security and the Environment.

By 2050, scientists project, the world’s leading wheat belts—the U.S. and Canadian Midwest, northern China, India, Russia, and Australia—on average will experience, every other year, a hotter summer than the hottest summer now on record. Wheat production in that period could decline between 23 and 27 percent, reports the International Food Policy Research Institute (IFPRI), unless swift action is taken to limit temperature rise and develop crop varieties that can tolerate a hotter world.

SOURCE