The biggest mistake we can make… is to prematurely vilify CRISPR and the food it makes. We should instead push for informed, science-based evaluation. It could help improve the global food supply. The whole reason for a [CRISPR] tweaked mushroom is that it resists bruising during harvest and browning in your fridge. That means you’re more likely to eat it instead of tossing it—no small success in a country where 40 percent of food ends up in a landfill. And CRISPR itself opens up a new world of food development, since it’s cheap and easy to use, making it accessible to smaller labs and breaking Big Ag’s GMO monopoly.
So let’s not stall this science at a time when better, hardier, more efficiently grown food is a rising need. Gene editing … requires public support to make it viable. There is great potential for smaller companies to make food that can nourish a growing population without harming the planet. Traditional bioengineering has a very high bar for entry. CRISPR lowers it: It democratizes the technology so engineered plants are not just the domain of a handful of huge companies making feed crops…
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The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: There’s No Need to Fear Gene-edited Food
