Genetically Engineered Food An Overview

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.


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