Food Extinctions unveils the looming crisis of disappearing crops and livestock, highlighting threats to global food security. It explores how climate change disrupts agricultural yields and livestock viability, causing erratic weather patterns that stress animals and alter growing seasons. Disease outbreaks, intensified by globalization, further decimate food sources, threatening entire populations. Monoculture farming and habitat destruction, driven by unsustainable human practices, also contribute to this decline, reducing genetic diversity and increasing vulnerability. The book examines the biological, environmental, and social factors driving food source loss, arguing that the current rate jeopardizes food systems and planetary health.
Presenting scientific data alongside real-world examples, the book integrates climate science, public health, and economics to illustrate the interconnectedness of ecosystems and agricultural practices. It progresses by introducing the problem, dedicating sections to climate change, disease, and human activity, then culminating in practical applications to avert extinction. This book offers a unique perspective by connecting scientific data with real-world examples, emphasizing ecosystem interconnectedness, agricultural practices, and human societies.
Intended for a broad audience, Food Extinctions aims to raise awareness and inspire action toward sustainable agriculture, climate adaptation, and disease prevention, offering insights into safeguarding our food future.
