Climate change is a reality and both an immediate and future threat to global food security. A multitude of climatic aberrations are occurring in aquatic and terrestrial environments and are linked to the accumulation of greenhouse gases, much arising from human activity. Altered biotic and abiotic conditions of both terrestrial and marine‐based production systems are appearing at a much faster rate than earlier projected. Disruptions in the availability of food derived from these systems are inevitable consequences, and most probably will warrant changes in traditional eating habits of global ethnic populations.