This article is suggesting that we look to other crops as climate change reduces yields of favourite staples like wheat and corn - but to what extent is the vulnerability of these vital foods an avoidable byproduct of the way we produce food?

For decades, botanists have voiced concern about the genetic diversity being lost in our favourite crops thanks to industrial farming methods that favour the use of a small number of high yielding genetic varieties.

Reducing the genetic variety of the staple crops we rely on is extremely dangerous under conditions of climate change. We come to rely on only a tiny fraction of crop varieties, and no-one knows how these will perform under future stressors.

Way back in the 1990s, this was a problem caused by the North American Free Trade Agreement - or NAFTA - in which free trade in agricultural products was allowed between the USA and Mexico. Mexico has always been a hot-house of genetic diversity for corn, but NAFTA threatened this rich and vital heritage with an influx of subsidised USA mono-crops.

GM foods are another potential threat to the genetic diversity of the food we rely on to survive. Studies suggest crops in the GM-happy USA show less resilience than those in non-GM countries.

Before we all consider giving up our favourite foods in favour of outlandish alternatives, it's worth thinking of how our economic approach to food production undermines these crops' ability to survive as the environment changes.