Climate change is hurting the global food supply chain, and local restaurants are bearing the brunt of the impact, according to a new report. 

According to InsideClimateNews.org, on February 21, the James Beard Foundation, a nonprofit known for its culinary awards, and the Global Food Institute at the George Washington University released an analysis investigating the impacts of climate change on independent restaurants, which are the fifth-largest employer in the U.S.

“This research is more than just a collection of data and insights; it’s a rallying cry for chefs, restaurateurs, food producers, policymakers, and all actors across the supply chain,” José Andrés, a chef, humanitarian and founder of the Global Food Institute, said in a statement. 

Extreme weather events such as droughts and floods have had reverberating impacts from farm to table. In 2022, Hurricane Ian resulted in the loss of more than $416 million worth of citrus crops in Florida, which produces more than half of all citrus consumed by Americans. That same year, crop loss insurance claims rose to nearly $20 billion in Texas after record droughts hit the state, according to the report. This reflects a nationwide trend in skyrocketing agricultural insurance costs. 

Combined with labor shortages and supply chain issues during the COVID-19 pandemic and war between the Ukraine and Russia, these losses have led to price surges on common ingredients such as rice and wheat, forcing restaurants to raise their own prices by about 24% on average since 2020.  

The James Beard Foundation has launched a campaign to bring chefs and farmers to D.C. to engage with Congress and share more about the mounting climate challenges they face.