The rise of alpha-gal syndrome spread by ticks in the US, with as many as 450,000 people affected, is linked to climate change and human expansion. As temperatures rise, ticks thrive and spread, leading to an increase in human-tick encounters. This allergy to red meat and other mammal-derived foods is just one of the many foodborne diseases becoming more prevalent due to the effects of climate change.

Climate change is also making the food system more vulnerable to pathogens and contamination. Erratic weather patterns can spread bacteria like E. coli, while warming oceans are fueling the rise of Vibrio vulnificus in shellfish. Additionally, the very industries driving climate change, such as animal agriculture, are being negatively impacted by its consequences. Rethinking how and what we eat may be necessary to create a safer and more resilient food system in the face of these challenges.