Swelling carbon dioxide in the atmosphere cuts nutrition in food. According to a physician and researcher at the Harvard School of Public Health, increasing CO2 levels in the atmosphere are reducing the amounts of iron and zinc in crops such as wheat, rice, barley, and soybeans. Deficiencies in zinc and iron in the human diet are estimated to lead to the loss of 63 million life years annually. The full article is on the Scientific American website and originally published in Nature Magazine.
About the Author: Lauren Boitel
Lauren Boitel is the Executive Director of ImpactNV, a statewide sustainability NGO convener and coalition builder that drives systemic change around economic, environmental, and social sustainability in the Silver State. Lauren has 12 years of experience as a Sustainability Professional in Southern Nevada and teaches Sustainability & Entrepreneurship for the Lee Business School at UNLV.
