Chapter 3.2: Resources – Food
Authors/Creators
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1.
Universitat de Barcelona
Contributors
Hosting institution:
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1.
Institut Méditerranéen de Biodiversité et d'Ecologie Marine et Continentale
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2.
Centre de Recherche et d'Enseignement de Géosciences de l'Environnement
- 3. Universidad Politécnica de Madrid
Description
This chapter addresses the critical impacts of climate change and environmental degradation on food production in the Mediterranean Basin. It highlights the vulnerability of the region's agriculture and marine resources to extreme weather events, water scarcity, and overfishing, which threaten food security and economic stability. The chapter underscores the urgency of adopting sustainable farming practices and adaptive strategies to mitigate these risks.
Technical info (English)
Preferred citation: Mrabet R, Savé R, Toreti A, Caiola N, Chentouf M, Llasat MC, Mohamed AAA, Santeramo FG, Sanz-Cobena A, Tsikliras A 2020: Food. In: Climate and Environmental Change in the Mediterranean Basin – Current Situation and Risks for the Future. First Mediterranean Assessment Report [Cramer W, Guiot J, Marini K (eds.)] Union for the Mediterranean, Plan Bleu, UNEP/MAP, Marseille, France, pp. 237-264, doi:10.5281/zenodo.7101080.
Files
MedECC_MAR1_3.2_Resources_Food.pdf
Files
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Additional details
Related works
- Is part of
- Report: 10.5281/zenodo.4768833 (DOI)