Eleventh International Conference on Food Studies

Abstract

Olive oil is central to the Mediterranean diet and the identities of people’s in the Mediterranean basin. However, it is also a crop that is highly susceptible to climate change. Increased incidents of drought and extreme climate events are taking a toll on olive production in the Mediterranean basin. Climate change has also increased pests and disease pressure for this important crop. Global demand for olive oil continues to rise as production is decreasing. This research seeks to understand both the impact of climate change on agricultural processes and the repercussions these changes have on the intangible cultural heritage of Mediterranean cuisines.