‘Organic & NON-GMO’
This seems to be the new catchphrase of all healthy food purveyors. GMO is an acronym for ‘genetically modified organism’: essentially any living thing that has had its genetic material altered in some way. This includes plants, animals, or even certain strains of bacteria.
While GMOs are widely accepted in medicine, it is often vilified when associated with food. It may shock some to find out that people have been genetically altering food for thousands of years, usually by breeding two species of plants or animals with favourable traits in hopes of producing a superior offspring. In fact, many fruits and vegetables we now consider commonplace, like bananas, carrots, and corn are the products of genetic interference from farmers. Their efforts proved effective, as besides improving the tastes, these crops are now more resistant to their environment, making them easier to grow. The same process occurs in modern genetically modified foods, or GMO foods, except now scientists, can isolate the favourable traits to ensure it is replicated in the final product.
Genetically modified foods are an invaluable resource as the food sustainability issue grows more urgent in the face of climate change. Growing enough food for an expanding global population is something that can only be done by creating a more sustainable agriculture landscape.
Sustainable agriculture has three pillars, social, economic, and environmental.
- Social: It should produce food that’s nutritious for the population.
- Economic: It should enhance food security for impoverished farmers and families in the world. For instance, by breeding resistance into a plant, whether through conventional or genetic engineering, the chances of unsuccessful harvests are greatly decreased.
- Environmental: It should allow farmers to reduce the amount of land and water they use to foster soil fertility and genetic diversity and to reduce the need for toxic inputs. Genetically modified plants with more resistance will also allow farmers to minimise the number of pesticides needed.
While valid concerns are surrounding genetically modifying foods, the myths perpetuated regarding the ‘dangers’ of consuming these foods are just that: myths. Rather than fear the advancement of genetically modified foods, we should embrace the efforts that can bring us closer to a future of improved food sustainability.