2022 World Food Prize Awarded to Columbia Climate Scientist Cynthia Rosenzweig


2022 World Food Prize Awarded to Columbia Climate Scientist Cynthia Rosenzweig

Cynthia Rosenzweig

Climatologist and former farmer Cynthia Rosenzweig has helped to form Columbia University’s local weather analysis over 4 a long time. Photo credit score: Kisha Bari

Climatologist and agronomist Cynthia Rosenzweig has been named the 2022 World Food Prize Laureate for her pioneering work in modeling the influence of local weather change on meals manufacturing worldwide. Rosenzweig is a senior analysis scientist on the NASA Goddard Institute for Space Studies and an adjunct senior analysis scientist on the Columbia Climate School.

The World Food Prize Foundation’s prize acknowledges people who’ve elevated the standard, amount, or availability of meals on this planet. The $250,000 award honors Rosenzweig’s achievements because the founding father of the Agricultural Model Intercomparison and Improvement Project (AgMIP), a transdisciplinary community of local weather and meals system modelers from developed and creating nations. AgMIP is devoted to advancing strategies for enhancing predictions of the long run efficiency of agricultural and meals techniques within the face of local weather change, offering the proof base for efficient meals system transformation. Her management of AgMIP has straight helped decision-makers in additional than 90 international locations improve their resilience to local weather change.

“I’m honored to obtain the World Food Prize this 12 months, as meals techniques are rising on the forefront of local weather change motion,” stated Rosenzweig. “Climate change can’t be restrained with out consideration to meals system emissions, and meals safety for all can’t be offered with out resilience to growing local weather extremes. I salute the modelers all over the world within the Agricultural Model Intercomparison and Improvement Project for his or her tireless work serving to international locations to obtain meals safety each now and sooner or later beneath altering local weather circumstances.”

Alex Halliday, founding dean of the Columbia Climate School, stated that “From the start of her profession within the Eighties and persevering with to the current day, Dr. Rosenzweig has been and is the first ‘mover and shaker’ for not solely understanding how the altering local weather will influence meals and vice versa, but in addition for mobilizing the analysis and stakeholder communities to devise evidence-based options to local weather challenges all through the meals system.”

Rosenzweig realized early on that​ ​local weather​ ​change is without doubt one of the most important, pervasive​ ​and complicated challenges​ ​at the moment going through the​ ​planet’s meals techniques. She accomplished the primary​ ​transdisciplinary mannequin projections of how​ ​local weather change will have an effect on meals manufacturing in North America and globally, and she or he was one​ ​of the primary scientists to doc that local weather​ ​change was already impacting the cultivation​ ​of our meals provide. Now a senior analysis scientist and head​ ​of the Climate Impacts Group on the Goddard Institute for Space Studies (GISS), a part of NASA’s Goddard Space Flight Center, Rosenzweig​ ​began her profession as a farmer rising greens and fruits and elevating chickens, goats and pigs. This expertise was the place Rosenzweig fell in love with agriculture and realized she wished to spend her profession on this discipline. Her​ ​analysis​ ​facilities on serving to farmers​ ​to plan and implement​ ​groundbreaking mechanisms that foster​ ​resilience to local weather change. Her early work contributed​ ​an necessary methodological breakthrough in early local weather change influence assessments and​ ​established the foundations for present work on this discipline.

“With the pressing want to issue local weather develop into selections starting from crop breeding to nationwide agricultural insurance policies, the proof base from Dr. Rosenzweig’s work is more and more essential for feeding humanity,” stated Ruth DeFries, co-founding dean of the Columbia Climate School.

Beginning within the early Eighties, when scientists had been asking, “What’s inflicting local weather change?” Rosenzweig was asking, “What will it imply for meals?” She accomplished the primary projections of how local weather change will have an effect on meals manufacturing in North America in 1985 and globally in 1994. Her early work was an necessary methodological breakthrough within the beginnings of local weather change influence evaluation and established the foundations for present work on this discipline.

Rosenzweig led the agriculture sector’s work within the Environmental Protection Agency’s first evaluation of the potential results of local weather change on the United States in 1988, creating the primary nationwide projections of the impact of local weather change on the nation’s agricultural areas. A protracted-time member and Fellow of the American Society of Agronomy, she was the primary to convey local weather change to the group’s consideration and arranged the very first classes on the problem within the Eighties.

Rosenzweig has additionally been and necessary drive in shaping Columbia University’s local weather analysis over 4 a long time. She co-founded the Center for Climate Systems Research and was instrumental in launching the International Research Institute for Climate and Society. She is at the moment serving to to develop Columbia Climate School’s meals techniques analysis pillar.

A local of New York, Rosenzweig additionally served as co-chair of the New York City Panel on Climate Change, and following Hurricane Sandy in 2012, she led the crew that developed new local weather projections that had been the premise for town’s $20 billion rebuilding and resiliency implementation plan. She was not too long ago listed as one of many high 100 local weather change scientists globally by Reuters.

The World Food Prize award announcement was made throughout a ceremony hosted by the U.S. Department of State on May 5. U.S. Secretary of Agriculture Thomas J. Vilsack gave remarks, and Barbara Stinson, president of the World Food Prize Foundation, introduced Rosenzweig because the 2022 Laureate. Rosenzweig will formally obtain the prize in a ceremony in October.

Secretary Vilsack stated, “Her work has been instrumental in constructing resilience within the U.S. agriculture sector.”



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