A deal to steer the world away from catastrophic climate change was struck last December, and the goal is to limit global warming to under 2 deg C above pre-industrial levels. Nations have until April next year to sign it, and Singapore will do so in New York next month. But even as the world moves to cut the use of fossil fuels and curb greenhouse gas emissions, it is experiencing the escalating effects of climate change. The Straits Times launched a four-part series in its Science pages on March 4 to highlight aspects of climate change, ranging from its effects on habitats to measures that cities take to mitigate the effects of prolonged rain or dry spells. Today, in the final part of this weekly series, we look at the effects of climate change on something close to the hearts of Singaporeans: food. Study predicts more intense and frequent variations in global food production due to climate shocks

… A recent study by the Nanyang Technological University’s S. Rajaratnam School of International Studies (RSIS) noted that variations in food production around the world due to climate shocks are likely to become more intense and frequent.

The report said that by 2030, for example, rice production in north-eastern Thailand could be reduced by up to 17.8 per cent due to flooding and storm surges.

… But Dr Jonatan Lassa, a research fellow from RSIS‘ Centre for Non–Traditional Security Studies, who was involved in the study, pointed out: “Success today may not translate into success tomorrow.