Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by AquaBounty Technologies, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.
The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” AquaBounty spokesperson Dave Conley told Civil Eats. Read more
The debate being waged over whether or not to label genetically engineered (GMO) foods is an especially contentious one. On the floor of Congress, in the news media, in the halls of academia, and on social media sites, pundits on both sides are weighing in, taking pot shots, and resorting to a range of tactics to support their arguments.
The fight has become especially heated since late July, when the House of Representatives passed H.R. 1599—known by its proponents as the Safe and Accurate Food Labeling Act of 2015, and by its opponents as the “DARK (Deny Americans the Right to Know) Act”—which would block GMO labeling at the federal level. Read more
By all accounts, Americans want a more transparent food system. Recent polling suggests the majority of Americans favor labeling that tells them exactly how and where their food is produced. And yet, several bills are currently moving through Congress that could make it much harder to learn about the source of our food. Read more
Update: After we published this article, several House Democrats filed amendments, potentially disabling several key parts of the bill. What you see below refers to the bill’s original language.
There are two names for H.R. 1599, the controversial Republican-backed bill concerning GMO labeling that is currently moving through the House of Representatives. Read more
When it comes to food in America, we’re witnessing a sea change. Organic sales jumped 11 percent last year. Meanwhile about 84 percent of U.S. consumers now say they buy at least some organic food and two-thirds of Americans are in favor of requiring labeling on products containing genetically modified (GMO) ingredients. So it’s not surprising that some large food companies are spending money to coax consumers back to their side of the aisle. Read more
The majority of America’s farms rely heavily on herbicides—lots of them. So when the World Health Organization (WHO) classified the United States’ most widely used weed-killer, glyphosate, as “probably” carcinogenic to humans three months ago, it was big news.
Now, the same group–the WHO’s International Agency for Research on Cancer (IARC) has concluded that 2,4-D, another commonly used weed killer, is “possibly” carcinogenic to humans. Here’s what you need to know about the decision and the chemical, which is the third most-widely used herbicide in the U.S. Read more
Earlier this year, Bill Nye, renowned as the “science guy,” made news for changing his mind about genetic engineering (or GMOs) after a visit to Monsanto, the pesticide and seed giant at the forefront of the biotechnology industry.
Nye is an emblematic science educator, who has done a lot to kindle the interest of young people in science, to defend the validity of evolutionary science, and raise awareness about climate change. Until recently, he spoke and wrote about GMOs as environmentally risky technology. Read more
Chipotle Mexican Grill made news recently when the “fast casual” restaurant chain announced that it was serving only foods made with non-GMO ingredients.
A farmer in Missouri is helping Chipotle take its “food with integrity” commitment one step further—to organic. Steve McKaskle, owner of McKaskle Family Farm, the only organic rice farm in Missouri, supplies a growing number of Chipotle restaurants in his region with organic long grain white and brown rice. Read more
Last fall, at the peak of the contentious, expensive fight over Oregon’s ballot measure to label genetically engineered foods, about 100 people gathered at Portland’s Warner Pacific College for an unusual forum on the topic. Held in the Christian college’s chapel, the event put aside the familiar debates over health and the environment to take up a less-discussed, less earthly issue: What does God think of GMOs? Read more