Is genetically modified food the sure thing that will feed the world, or is it a risky game of chance? Take a spin on our new interactive game and find out more.
The EU has failed – once again – to agree on how to proceed with the relicensing of glyphosate, the active ingredient which underpins Roundup the world’s most widely used herbicide. It’s time to ask: what exactly is the plan here?
The risks of new GM techniques include toxic food crops and ecological harm, says a statement signed by over 60 scientists.
The subject of GMOs in the restaurant food chain was on the menu this week at an influential roundtable discussion on sustainability and provenance in UK restaurants.
NGOs from across Europe, including Beyond GM, issue a joint position statement, insisting that EU legislation must be fully applied to the so-called ‘New Plant Breeding Techniques’.
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
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.