Genetically Modified Food and Climate Change

As I scanned the news today, an interesting article linking the future of food with genetic modification (GM) and climate change popped up. Climate change and genetic modification of food articles are prevalent, but what caught my eye is that this article was published in the UK and by a museum. That was an unusual combination and worth the read.

The Natural History Museum of London published The future of eating: how genetically modified food will withstand climate change as part of their Anthropocene exhibit. Within this exhibit, the museum explores how humans have changed the planet and why it matters. Their article delves into how specific genetic modifications of wheat, corn, rice, and soy can lessen many of the adverse climate traits for these foods.

The rice section was enlightening. Rice is the primary food source for over 3 billion people and provides 20% of calories consumed around the world. However, environmentally, it requires enormous amounts of water to grow and the paddies where it is grown are large sources of methane emission. The article described four different strategies to both improve rice production and reduce its environmental footprint: flood tolerance, increased yield with reduced methane emission, and improve water-efficiency with either C4 photosynthesis or reduced stomatal openings.

The museum also acknowledged the issues surrounding genetic modification. However, unlike many voices from Europe, they supported the safety of genetic modification of crops by stating “In fact, research has shown that there is nothing that differentiates GM crops from naturally occurring ones in terms of health or safety.”

Overall, their message was one of systems with the ‘AND’ philosophy. We need to consider the whole – where, how, and why crops are grown, how do the pros and cons of any technology including GM influence the system, what are the impacts to the environment, AND how we can use our agricultural toolbox to improve both the ability to feed the world AND the sustainability of the production system for environmental protection. This type of systems approach and 'AND' philosophy are core to the IFSL program as we explore all the possible production systems and how they will help us feed the future.

The University of Minnesota Integrated Food Systems Leadership (IFSL) Program is designed for professionals interested in accelerating their careers. The IFSL program is a unique, online, graduate certificate program that fosters leadership, collaboration, and innovation across the food system. IFSL is a Post-Baccalaureate Regents Certificate program aimed at bridging the gap between traditional food system education and a professional leadership program.

Applications are being accepted through July 15, 2021 for the September cohort. Download a program brochure or schedule a consultation call for more information.