vegetables
From the LONDON SCHOOL OF HYGIENE & TROPICAL MEDICINE, doom division, comes this story that seems not to realize what every gardener knows: that many vegetable plants do better in a warmer environment with more CO2, hence the idea of "hothouse tomatoes.

What's funny is that their own paper reported this:
The mean (95% CI) reported yield changes for all vegetables and legumes combined were +22.0% (+11.6% to +32.5%) for a 250-ppm increase in CO2 concentration...

... −8.9% (−15.6% to −2.2%) for a 25% increase in O3 concentration,−34.7% (−44.6% to −24.9%) for a 50% reduction in water availability, and −2.3% (−3.7% to −0.9%) for a 25% increase in salinity.
So, they are assuming water availability will be less and more salty in the future, and there will be more ozone O3 pollution. Yet all indications thus far that a warmer world will be a wetter world due to enhanced atmospheric water vapor, and so far, ozone pollution has been declining, especially in coastal areas.

Then there's this:
The authors acknowledge limitations of the study, including the fact that collated evidence on the impact of environmental changes on the nutritional quality of vegetables and legumes was limited and the research team identified this as an area requiring more evidence generation.