The potential for climate-change-based food losses exists in all parts of the food system-post-harvest storage, distribution and processing-with the potential for impacts in one part of the system to be passed on to other elements . Storing a product destined for food use makes it available in times other than immediately after harvest, which is especially important for products with a pronounced seasonal availability or that are not available from other regions with different seasons. Storage of fresh products  even with the best cold storage technology results in some quality loss relatively quickly. Higher temperatures increase the cost of maintaining quality. One estimate is that an increase in outdoor temperature from 17ºC to 25°C increases cold storage power consumption by about 11% . Post-harvest storage of roots and cereals is subject to physical and quality losses from damage by mice, rats and birds and by microorganisms such as the toxigenic fungi discussed above, all of which are expected to increase in warmer and more humid conditions.
IPCC
Climate Change 2022: Impacts, Adaptation and Vulnerability
IPCC Report