Anonymous's Blog
Avocados contaminated with listeria. Romaine lettuce recalledfor E. colic ontamination. It’s no wonder consumers are concerned about getting sick from the very food health experts recommend they eat more of: fresh fruits and vegetables.
The latest statistics from the U.S. Centers for Disease Control and Prevention (CDC) serve only toreinforce consumer wariness. The CDC estimates that 48 million people become ill due to foodborne diseases each year. Of those, 128,000 will be hospitalized and 3,000 will die.
Fortunately for consumers who choose USDA certified organic produce, a recent study provides some good news to counter the CDC’s sobering statistics.
Genetic engineering isn’t everyone’s childhood dream. Even I didn’t care for it when I started studying biology at the University of Amsterdam, but my professor explained it was an acquired taste and the best option for a good job. So, I suppressed my doubts and learned to extract DNA from plants, recombine the DNA in test tubes, reinsert the fusions into plant cells, and use hormones to regenerate new plants.
People say that love is blind, but I started loving what I did blindly. Or, perhaps, what started as an acquired taste soon became a dangerous addiction. Genetic engineering became part of me.
World hunger is on the rise. Scientists just moved up the deadlinefor addressing the looming climate crisis. Small independent farms are failing at an alarming rate.
According to three recent studies, one big change could go a long way toward addressing all three of these crises. By transitioning, on a global scale, to organic regenerative agriculture, we could feed more people, sequester more carbon and improve the economic prospects for farmers.
Three crises, one solution—a solution that will require a massive overhaul of food and farming policy, and a paradigm change in consumer behavior.
Can we act in time?
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