For this week’s post I’d like to bring up the idea of food, particularly bioengineered food. Scanning the recent news, this seems to be an issue making a comeback in the global arena, especially in reference to developing countries.
Something I found interesting while looking for current opinions on this topic was a lack of consensus about whether bioengineered foods are a good or bad thing. A New York Times Article discusses whether biotechnology will become an answer for feeding those in developing countries who lack the means and resources to farm and utilize agriculture. Interestingly enough, this article makes no immediate and in-depth mention of the effects of GMOs, whereas another article I found on NPR’s website makes note of this issue. The article brings attention to the fact that the genes put into GMOs to give them their advantageous characteristics. However, there is concern as to whether these genes will have serious long-term, unintended effects.Lastly, another New York Times issue discussed Sweden’s new efforts to reduce their food-related emissions. Their “KRAV” labeling system has standards that are becoming harder to meet for farmers who have limited availability to immediate and direct resources. This labeling system is to certify that farmers’ products are organic and the efforts being made through this system are to help fight climate change. This is an interesting concept though, as the labeling system makes the consumer much more aware of their food choices and involved in the decisions being made. I would think this would have a strong impact on the food industry.
Apparently, this issue is particularly consequential for cattle farmers due to the high costs (high material and resource cost which lead to carbon output) to raise and ‘manufacture’ them. However, these issues are relevant across the food industry and even burger joints are jumping on the bandwagon.
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