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Peter Thomson

A meal prepared by Joyce Kayongo in Uganda, with native tilapia and greens from a low-tech aquaponic system designed by her husband, Charles Mulamata. Although they live in the city, nearly all the ingredients were sourced from the neighborhood.

What’s for lunch: Under pressure from climate change, The World takes a global tour of our changing lunchscape

Environment

What’s for lunch? It’s a question almost everyone asks every day, but also one that most of us don’t have to think much about. But climate change will have a big impact on what’s for lunch (and dinner and breakfast) around the world.

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