Pesticides and food: It’s not a black and white issue

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Geneticist Pamela Ronald: Follow the facts—not your feelings—on GMOs

What does the drug insulin have in common with cheese, Hawaiian papaya and a vegan burger? All were developed using genetic engineering, an approach established more than 40 years ago.

Every major scientific organization in the world has concluded the genetically engineered foods on the market are safe to eat. These are the same organizations that many of us trust when it comes to other important scientific issues such as climate change and the safety of vaccines.

Despite the record of safety and environmental benefits, the process of genetic engineering (often called “GMO”) still provokes controversy and sometimes, violent protests.

By the year 2100, the number of people on Earth is expected to increase to more than 11.2 billion people from the current 7.6 billion. If we don’t change eating habits or reduce food waste, we will need to produce more food in the next 50 years than we produced in the last 10,000 years. And we need to do this while minimizing environmental impacts.

According to David Ropeik, an expert on risk perception,  “If we want to make the smartest possible choices, we need to challenge ourselves to go beyond what instinctively feels right and try to blend our feelings with a careful, thoughtful consideration of what might actually do us the most good.”

Read full, original post: Organic farming genetics and the future of food

The GLP aggregated and excerpted this article to reflect the diversity of news, opinion, and analysis. Click the link above to read the full, original article.

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