When you think of climate change, melting icebergs and stranded polar bears probably come to mind, even though global warming is much closer to home: right on our plates, to be exact. According to a representative survey, 90 percent of Hungarian youth aged 13 to 25 experience distinct anxiety regarding climate change. But is the future of our favorite foods really in danger? Let’s take a look at how global warming is transforming our diets and what we might have to give up in the future!

Saying Goodbye to Our Favorites? Coffee, Chocolate, and the Rest

Everyday luxuries like coffee and chocolate are in serious danger. Growing cocoa beans requires consistent warmth and abundant rainfall, but due to climate change, the amount of land globally suitable for their cultivation could shrink by up to half by 2050.

The situation is similar with coffee: experts estimate that the yield of the most popular Arabica variety could drop by up to half in certain years due to extreme heat and altered rainfall patterns. And that’s not all! Because of climate change, the global area suitable for viticulture (growing grapes) could shrink by as much as 73 percent by the middle of the century.

Did you know? Heatwaves take a toll on bees too!

The ideal temperature for honeybees to gather nectar is between 18 and 25 °C. If the thermometer hits 35–40 °C, flowers stop producing nectar altogether. Due to the recent heatwaves and droughts, Hungarian apiaries have suffered massive losses. However, an interesting study has shown that bees try to adapt to the blistering heat in an amazing way: on the hottest days, they fly using fewer but much stronger wingbeats to conserve their energy.

The Hungarian Reality: Sorghum Instead of Raspberries?

Hungary isn’t spared by extreme weather changes either. The severe drought periods experienced in both 2024 and 2025 have significantly damaged domestic agricultural yields.

Our traditional berries that prefer cooler climates—such as raspberries and redcurrants—are finding domestic conditions increasingly hostile. Farmers are being forced to adapt: the experimental cultivation of drought-tolerant plants (like the highly versatile sorghum) may take center stage. In our gardens, we’ll also increasingly see drought-tolerant, Mediterranean-style plants, perhaps even pomegranates and pistachios.

What’s on the Menu in the Cafeteria of the Future? Bugs and Lab-Grown Meat

Since animal agriculture is extremely resource-intensive and carries a massive ecological footprint, scientists are working full steam ahead to find the sustainable protein sources of the future.

One of the most promising—though to many, bizarre—alternatives is insect protein. According to international research, the share of insect protein in human diets could reach 20 percent by 2050. The European Union has already approved several insect species for human consumption, such as the house cricket, the migratory locust, and the yellow mealworm. But if you were to buy such a product in Hungary, you don’t have to worry about accidentally dropping it into your shopping cart: under Hungarian regulations, foods containing insect protein must be clearly labeled and placed on strictly separate shelves in stores.

The other big “star” is lab-grown meat (meat cultivated from animal stem cells without slaughtering any animals). However, the fate of this technology in Hungary has been sealed for now, as the Hungarian Parliament recently passed a comprehensive ban on the production and sale of lab-grown meat for human consumption.

Did you know? The dark side of lab-grown meat

Even though lab-grown meat is being developed to protect the environment, the technology is still in its infancy. A recent preliminary study warned that, due to its extremely high energy requirements, producing lab-grown meat could currently be up to 25 times more harmful to the climate than traditional cattle farming.

Summary

Climate change is fundamentally redrawing the gastronomic map, but there’s no need to panic. Although some foods will become rarer or more expensive, technological advancements, the emergence of new, more resilient plant varieties, and conscious eating habits will help ensure that delicious and nutritious meals remain on our plates. It is (also) up to us what we choose to buy in the cafeteria or at the corner grocery store!