Across Europe this summer, an ancient compact between land and harvest is fraying under the pressure of extreme heat, drought, and wildfire. From Spanish cereal fields to French vegetable plots to Mediterranean olive groves, yields are falling in ways that are no longer anomalous but increasingly structural — and the cost of that loss is being passed, quietly and inevitably, to the people who eat. What is unfolding is not merely a bad season, but a signal that the climate volatility long warned of has begun to reshape the economics of food itself.