The Economist Magazine is hosting an online debate discussing whether biotechnology can be used to advance sustainable agriculture. CBI Expert and author of Tomorrow’s Table Dr. Pamela Ronald of University of California - Davis has provided the opening statement on behalf of the motion that biotechnology can contribute to sustainable agriculture. Dr. Ronald writes, “Well-documented benefits of GE crops include massive reductions of insecticides in the environment, improved soil quality and reduced erosion, prevention of destruction of the Hawaiian papaya industry, proven health benefits to farmers and families growing GE crops as a result of reduced exposure to harsh chemicals…”
You can weigh in with your view and vote in the debate. Voting ends November 10. Vote and read more here.
Several Leading Environmentalists voice support for agricultural biotechnology
In recent years well-known environmentalists such as Mark Lynas, Stewart Brand and Patrick Moore, one of the founding members of Greenpeace, have reversed their unfavorable positions towards genetically modified (GM) crops and have voiced support for GM Crops as a result of data that demonstrates the environmental benefits of agricultural biotechnology. According to a piece in the UK Telegraph, “Mr. Lynas, who along with other activists ripped up trial GM crops in the 1990s, said that GM food had now been consumed by millions of people in the US for more than 10 years without harm, and this had convinced him to change his views.” Read more.
USDA announces plans to re-approve genetically modified sugar beets
The USDA announced plans to move forward with approving genetically modified (GM) sugar beets for a second time this week. A recent federal court ruling has called for an additional environmental assessment of the crop before it can be planted again, despite it having been approved by the USDA five years ago. Genetically modified sugar beets currently account for 95 percent of the U.S. crop and according to an estimate by the USDA, if farmers cannot plant it next spring, U.S. sugar production will be cut by about 20 percent. Read more.