Debates about GMOs and gene-edited foods are multifaceted. There’s no evidence they’re not safe to eat, but no room for complacency either.
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There’s a new label on many US food products – here’s what it means and who pushed to add it.
What criteria should be used to determine whether a food is natural? What if gene-editing techniques produce changes indistinguishable from those that evolve naturally? Is the food still natural?
With Gottlieb’s departure from the FDA imminent, what should we expect from the FDA? How is it likely to regulate the still controversial genetically engineered foods?
Kontributor teratas
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Professor of Law, Villanova School of Law
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Professor of Philosophy, University of Montana
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Research Scientist at NORCE Norwegian Research Centre, University of Tromsø
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Executive Director, Swette Center for Sustainable Food Systems, Arizona State University
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Research Fellow, Centre for Crop Science, The University of Queensland
