Editor's Summary
2 August 2007
Eating in the greenhouse
Commercial growers often raise carbon dioxide levels in their greenhouses to twice the normal atmospheric level to boost crop yield. This provides an opportunity to test a theory put forward by a number of researchers: that the anticipated increase in atmospheric carbon dioxide might reduce the nutritional value of food crops.
News Feature: Future crops: The other greenhouse effect
Rising carbon dioxide levels should increase crop yields. But what if their effect on the nutritional value of our food is less benign, asks Ned Stafford.
doi:10.1038/448526a
