Tell us what you think about GMOs in restaurant and takeaway food – we’ll make sure UK chefs and caterers hear what you have to say
Gene drives have the potential to spread genetically engineered genes through wild species, causing massive ecological disruption and even “re-engineering” entire populations.
This year our new initiative, Stir the Pot, aims to get chefs in the UK learning more, thinking more and talking more about GMOs. If you eat out – you can be part of the conversation
Ignoring concerns that it could increase antibiotic resistance and contaminate existing crops, the UK’s Department for Environment, Food and Rural Affairs (Defra) has given the go-ahead for a new open air trial of GMO wheat.
The result of this week’s EU vote on the authorisation of three GM maize varieties isn’t a straightforward win or lose – it’s just the next shambolic step in a long and unsatisfactory process.
Newly published evidence shows that, at levels many thousands of times below what regulators around the world consider ‘safe’, long-term dietary exposure to glyphosate can trigger liver disease.
A new study examining a widely-consumed strain of GMO maize has found that the process of genetic modification substantially raised levels of toxins in the plant.
New UK field trials, pro-GM Member States pushing to plant GMO maize and a new GM potato in the US show we are still far from the GM-free ideal.
A UK supermarket switching to non-GM feed is a small victory for campaigners, but before you get your flags out, consider the all important context.
Teen campaigner Brigid Armbrust looks back on the Vermont GMO labeling initiative – and her role in encouraging kids to get involved in their food futures.