Trend: Coping with Climate Change

The age of preventing climate change is ending. The first wave of information on how best to cope with the reality of climate change is now reaching consumers.

The threat of climate change has affected our behaviour for many years, but now we are being urged to react to its arrival. New literature is being published, stating that climate change is happening and recommending the best ways in which we can adapt to maintain our quality of life.

Cases

The Greater London Authority’s ‘Sunshine Garden’ booklet

Stating that ‘climate change will affect how we garden and what we plant’, this book of gardening tips helps Londoners adapt their gardens to hotter, drier summers and warmer, wetter winters. The booklet provides advice on how to support wildlife and reduce flood risk whilst creating a beautiful, affordable garden.

350.org
350 is an organisation set up to highlight the opinions of scientists who believe that our atmosphere is only safe when carbon dioxide levels are below 350ppm (parts per million). Current atmospheric levels are 385ppm. 350 is calling for a strong international treaty to be drawn up to reduce the amount of CO2 in the atmosphere, rather than letting us continue on our path to 450ppm.

The Tällberg Foundation

Set up to help businesses develop ways of trading sustainably, the Tällberg Foundation recently took out full-page advertisements in the the New York Times, the Financial Times, and the International Herald Tribune. These ads stated that it is not enough to reduce the rate that we introduce CO2 into the atmosphere – we need to reverse what we’ve already caused.

Trend Impact:

A trend that is starting with non-commercial literature may soon affect and present opportunities to commercial ventures. For example, garden centres may soon start selling different types of plants as the climate in their local area changes, and there may be opportunities in retrofitting houses with flood-resistant features. As the climate in other parts of the world changes, certain foods may become more scarce, increasing their perceived value and the status attached to them.

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