Reports: Genetically Engineered Food

Since their creation in 1862, land-grant universities have revolutionized American agriculture. These public institutions delivered better seeds, new plant varieties and advanced tools to farmers who deployed scientific breakthroughs to increase agri­cultural productivity. They pioneered vitally impor­tant research on environmental stewardship, such as soil conservation. Land-grant universities partnered with farmers in research efforts, advancing rural livelihoods and improving the safety and abundance of food for consumers.

Since the 1996 introduction of genetically engineered crops — crops that are altered with inserted genetic material to exhibit a desired trait — U.S. agribusiness and policymakers have embraced biotechnology as a silver bullet for the food system. The industry promotes biotechnology as an environmentally responsible, profitable way for farmers to feed a growing global population. But despite all the hype, genetically engineered plants and animals do not perform better than their traditional counterparts, and they raise a slew of health, environmental and ethical concerns. The next wave of the “Green Revolution” promises increased technology to ensure food security and mitigate the effects of climate change, but it has not delivered. The only people who are experiencing security are the few, massive corporations that are controlling the food system at every step and seeing large profit margins.