What good is a future without ketchup or pasta sauce? These are just two potential casualties of a changing climate, as tomato growers face shrinking harvests due to hotter and drier weather. WSJ reporter Patrick Thomas takes us behind the scenes of how seed breeders are trying to make a tomato that can thrive with less water, and how that highlights the efforts going into protecting crops against the effects of climate change.

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Further reading: 
<a href="https://www.wsj.com/science/environment/ketchup-tomato-california-hotter-world-94337adf?st=bgh80lgsgf5wbhc&reflink=desktopwebshare_permalink">The Race to Save Ketchup: Building a Tomato for a Hotter World</a> 
<a href="https://www.wsj.com/science/environment/sustainable-climate-friendly-foods-a547a703?st=9qatokbt73e8bp0&reflink=desktopwebshare_permalink">How to Eat Your Way to a Greener Planet</a> 
<a href="https://www.wsj.com/articles/sustainable-agriculture-gets-a-push-from-big-corporations-55541180?st=mzzuvkeitpo3fkp&reflink=desktopwebshare_permalink">Sustainable Agriculture Gets a Push From Big Corporations</a> 


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Saving Ketchup: The Race to Breed a Tomato for a Warming World

What good is a future without ketchup or pasta sauce? These are just two potential casualties of a changing climate, as tomato growers face shrinking harvests due to hotter and drier weather. WSJ reporter Patrick Thomas takes us behind the scenes of how seed breeders are trying to make a tomato that can thrive with [&hellip;]