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Biodiversity: why foods grown in warm climates could be doing the most damage to wildlife

By Tim Newbold, Senior Research Fellow, Centre for Biodiversity and Environment, UCL
Adrienne Etard, PhD Candidate in Biology, UCL
Gonzalo Albaladejo Robles, PhD Candidate in Conservation Biology, UCL
Jessica J Williams, PhD Candidate in Conservation Science, UCL
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Nearly half of the food eaten in the UK is grown abroad. Take your morning tea or coffee. These are just two of the many crops grown in tropical and sub-tropical climates that depend on animal pollination and countless other services provided by wildlife before they can reach our kitchen tables. But how often do we consider biodiversity when enjoying them?

You’ll probably be used to hearing that animal populations have declined by more…


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