The last time global food prices were this high, the world was reeling from the 1973 oil crisis. It might seem unsurprising that food prices, when adjusted for inflation, are reaching similar heights today, as Europe and other regions suffer an energy price crunch. But longer-term signals suggest something bigger is happening, according to Warwick University’s Alastair Smith – a senior teaching fellow in global sustainable development.

Global food prices have risen by one-third since September 2020, and two of the biggest drivers have been vegetable oil and sugar – crops which have suffered poor harvests due to unpredictable weather. While oil prices and pandemic-related labour shortages have made producing and distributing all food more expensive, Smith argues that we cannot ignore the role of climate change, which is affecting growing seasons in a way that’s already being reflected in food price rises.

Elsewhere in food news, Italy and Croatia are at loggerheads over the right to name a white wine from the Dalmatian coast “prošek”. Who will the EU rule in favour of? And paint company Dulux have unveiled their colour of 2022: a shade of blue known as “bright skies”. But, as astronomy lecturer Daniel Brown points out, the sky has no such definitive shade.

Jack Marley

Environment + Energy Editor

Curioso.Photography/Shutterstock

Why global food prices are higher today than for most of modern history

Alastair Smith, University of Warwick

Extreme weather is already having an influence on global food prices.

Spot the difference. JadroFoto and Urbanbuzz

Prosecco or prošek? The EU battle between Italy and Croatia over wine branding

Enrico Bonadio, City, University of London; Magali Contardi, Universidad de Alicante

Croatia is seeking EU protection for its ancient dessert wine prošek. Prosecco makers are having none of it, however.

Shutterstock/C_Atta

Bright skies named colour of the year – here’s why there’s so much more to the heavens than blue

Daniel Brown, Nottingham Trent University

An astronomer’s guide to all the colours of the sky.

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Business + Economy

Science + Technology

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    Mark Patrick Taylor, Macquarie University; Cynthia Faye Isley, Macquarie University; Kara Fry, Macquarie University; Max M Gillings, Macquarie University

    Australians have been sending their dust to our DustSafe program for us to analyse. Here’s what we’ve learned so far — and what you can do to reduce your dust risk.

 

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