SevenFifty Daily’s Post

A valuable tool for comprehending and characterizing climate patterns on a global scale is the Köppen–Geiger climate classification system. When it comes to wine production, the climate of a region plays an essential role in determining whether...

It’s an honor to be asked by Newsweek to talk about perhaps the most important question the wine world will be grappling with over the coming decades: how we’ll have to adapt to climate change. This is one of the most compelling aspects of the Regenerative Organic Alliance approach: that it both makes farms more resilient to the impacts of extreme weather events and makes sure we’re doing our part at Tablas Creek Vineyard to address the source of climate change by pulling atmospheric carbon from the air and fixing it in our topsoil. https://lnkd.in/gcNkavGT

Adaptation and mitigation is needed in all sectors. Here is an interesting paper about how wine production will be impacted by climate change. https://lnkd.in/gu8G23v7

Say goodbye to merlot and chardonnay and hello to grenache and monastrell. Climate change means that wine drinkers will need to embrace lesser-known grape varieties that can cope with a hotter and drier future, experts have said. The droughts and heatwaves wrought by global warming could render 70% of wine-growing regions unsuitable if temperatures rise by more than 2C globally. However, adaptations to what grapes are grown and how they are cultivated could keep wine flowing. “The market needs to accept drinking other varieties than they’re used to. Most of the international varieties, like sauvignon blanc, chardonnay, merlot, they’re really not adapted to a warmer, drier climate," said Cornelis van Leeuwen of the viticulture college Bordeaux Sciences Agro. More here 🍷 👇 https://lnkd.in/epQ_9KqP

💡Highly recommend following Civil Eats for their insightful and accurate reporting on climate challenges and solutions tied to our food system.🌿 The linked post below summarizes some of their most recent reporting, starting with this fact: "Although the food system generates one-third of global greenhouse gas emissions, it has largely been excluded from the climate agendas of most governments. Only last year did the food system become a major topic of international debate, during the 2023 United Nations Climate Change Conference."

Decreasing yields due to adverse weather globally drives deforestation, that reduces aerosols, that destabilizes climate, that then further reduces yields. The vicious cycle is accelerating. We need to restore nature on land and in the oceans. https://lnkd.in/dNSAWx_2

A big aspect of climate change, summarized briefly by Seth Millstein:

Thanks Thalia. Stark warning. Will we adapt or mitigate? There is only so far we can do either of these in the time… in Feb we will be looking at the vulnerability of our supply chains and what we can do to mitigate and support the economy

EXTINCTIONS COULD RESULT AS FISH CHANGE FORAGING BEHAVIOUR IN RESPONSE TO RISING TEMPERATURES Fish are changing how they search for and consume prey in warmer waters, with models suggesting extinctions become more likely due to this behaviour change, according to a new study published in Nature Climate Change. https://lnkd.in/eXPXpRf9

Industrially produced beef and dairy is a massive greenhouse gas issue (and that constitutes the majority of the worlds consumption). So as the beef industry ramps up its response to the facts of climate change here is some myth busting from the Guardian. #climatecrisis #vegan #dietchoices https://lnkd.in/eXhy8QHn