10 Foods You’re About to Lose to Climate Change

Chocolate

According to a widely cited 2011 study from the International Center for Tropical Agriculture (CIAT), cacao beans – the raw ingredient in chocolate – will become much less plentiful over the next few decades. The main problem is rising temperatures and falling water supplies: in the African nations of Ghana and Cote d’Ivoire, temperatures are predicted to rise by at least 2C by 2050. This, in turn, will increase “evapotranspiration” in the cocoa trees, causing them to lose more water to the air and reducing their yield.