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Predicted environmental changes are likely to reduce average yields of vegetables by at least 35% globally, according to new research that highlights the need for the agriculture sector to build resilience to climate change. Environmental changes such as increasing ambient temperature, ozone concentrations, water salinity and decreasing water availability that are predicted to occur by the mid- to end-century would decrease yields of leafy vegetables and legume, said the study which has been published in Proceedings of the National Academy of Sciences, the official journal of the National Academy of Sciences, USA.