With about 2°C warming, climate-related changes in food availability and diet quality are estimated to increase nutrition-related diseases and the number of undernourished people by 2050, affecting tens (under low vulnerability and low warming) to hundreds of millions of people (under high vulnerability and high warming, i.e., SSP-3-RCP6.0), particularly among low-income households in low- and middle-income countries in sub- Saharan Africa, South Asia and Central America