How bogus branding and marketing claims undermine notions of integrity of provenance and its hype and promotion suppresses real questions and more nuanced conversations about authenticity and sustainability.
Sustainability is not just about carbon, energy, resources and pollution. It is also about health, wellbeing, tradition and culture. It also requires boundaries and restraint and therefore, trade-offs within those boundaries.
We’ll be responding and you also have the chance to have your say in the government’s consultation on the future of food, farming and the environment – but you only have until Tuesday 8th May to do it.
In a new book Drs Michelle Perro and Vincanne Adams provide a convincing argument for how industrial food production – including pesticides and GMOs – is combining with other environmental factors to create a ‘perfect storm’ of health problems in kids.
A universal truth – whether you are buying a used car or sourcing ‘sustainable’ farmed of GMO fish for a restaurant – is that if it sounds too good to be true, it probably is.
The European Court of Justice has been considering whether organisms obtained by mutagenesis are exempt from the EU’s Genetically Modified Organisms Directive. Will its final verdict create clarity or further confusion?
The Bill and Melinda Gates Foundation has paid $1.6 million to a PR firm to recruit a covert coalition of academics to encourage the UN to think more favourably about a risky new GM technology.
In a series of tests on Ben & Jerry’s ice cream sold in the UK and EU, worrying levels of glyphosate were found. Here’s what that means – and how Ben & Jerry’s responded and why you shouldn’t be too hopeful.
The US Food and Drug Administration has safety concerns about the fake meat Impossible Burger’s ‘plant blood’ – made via genetic engineering. Here’s what you need to know about the tech takeover of food.
Our latest survey shows that the vast majority of customers in the UK see GMOs as a crucial issue in sustainability, traceability and authenticity – and they want our chefs to keep genetically modified food off the menu.