Food, Climate, and Carbon Dioxide presents the most comprehensive and up-to-date discussion on the effects of the rising level of atmospheric carbon dioxide on crop production and plant growth. The emphasis is global. It examines crops of economic value, with special attention to the food crops that stand between people and starvation.The author has brought together his knowledge and 50 years of experience dealing with global food production problems, coupled with and a background of his own premier research on the positive effects of elevated levels of atmospheric carbon dioxide on plant growth and crop productivity. Topics addressed include the climate as a resource in food production and climatic impacts and direct effects from rising levels of atmospheric carbon dioxide on crops. The book provides global and regional projections of a CO2 -induced climate change and food production. Food security is discussed and future possibilities for research are presented. Suitable as a text and invaluable as a reference, it presents the latest developments drawn from a wide scientific community and uses language and terminology appropriate for a diverse audience.