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Remember when eating sustainably meant just having to choose between a local, non-organic tomato and an organic one flown in from Chile? Well, those were the good ole days.
Now, thanks to advances in genetic engineering, our food choices are about to get a lot more complicated. Take China, for example. Instead of debating the merits of a pesticide-free Caprese salad over a low-emission salsa, Chinese consumers might soon have to choose between cows flown in from Australia and ones grown in a cloning facility in the northern city of Tianjin.
As Bloomberg noted last month, China recently received a shipment of 150 live Australian cattle via 747 — the first of many shipments to come, as the country struggles to meet its citizens’ growing demand for beef.
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So the question is: Would you opt for a farm-raised cow that just endured a 13-hour flight standing in its own feces, or a local cow that came from a lab? Think carefully, because China isn’t the only country starting to merge farm and laboratory. Last month, the FDA declared a salmon genetically modified to grow to market size in half the time of regular salmon safe for human consumption. The fish will be the first genetically engineered animal to hit U.S. markets and will no doubt spawn a lot of debate over what we should be eating.
Read full, original post: Would you prefer your meat well-traveled or cloned, China?