GMO’s a way that does not occur

GMO’s or Genetically engineered or genetically
modified are those in which the genetic material (DNA) has been altered in a
way that does not occur naturally. The use of these GMOs in the nation’s food
supply has received increasing media attention due to growing concerns
regarding their safety. Consumer, farmers, and environmentalist have voiced
their opinions and objections about GM food products and the safety for the
crops with these added chemicals. According to GMOs: The Pros & Cons of
Genetically Modified Food these concerns include the potential effects on human
health, contamination of non-GM crops due to cross pollination, and escalating
toxicity from increasing use of the chemicals, in turn caused by increasing
weed resistance. Furthermore, GMOs can lead to less biodiversity within plants.

The Food and Drugs Administration (FDA) regulates GM
foods as part of the framework of federal agencies which also includes the
Environmental Protection Agency (EPA) and the United States Department of
Agriculture (USDA). The FDA policy places responsibility on the manufacturers
and producers to assure the safety of the food, explicitly relying on the
producer/manufacturer to do so. The FDA and USDA also has a place in the
labeling controversy. The USDA and FDA sets standard for food companies to
follow that are too indistinct. Many of these companies can get through these
loopholes and still get the USDA seal of approval. With advertisement on labels
saying, “All Natural” and “No sugar added” is not what you think it means.
That’s what they want you to think when buying these products of the shelf in
the groceries store. But, freshly squeezed orange juice taste way better than
store bought ones even though the store-bought ones promised you with “all
natural” ingredients. All natural is supposed to be a product containing no
artificial ingredient or added color and is only minimally processed. Minimal
processing means that the product was processed in a manner that does not
fundamentally alter the product. Misleading labels are not beneficial to anyone
other than food companies to make a profit. This also gives the consumer a
false understanding about nutrition. According to Pollan “Unhappy Meals” he
says that nutritionism is not the same as nutrition and that nutritionism is
the key to understanding food is nutrient.

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Scientist have discovered Crispr cas9, it is an enzyme
found in bacteria. It functions by cutting DNA that they think is foreign. When
they cut it, this permanently turns off the gene leading the gene to not
function/work properly. Scientists have been using CRISPR on plants and animals
to include mushrooms that don’t brown as quickly in the refrigerator, and
drought-tolerant corn. “CRISPR has already been implemented for genome editing
in plants, including tobacco, soy, wheat, rice, potatoes, oranges and tomatoes”
(FoodDive). The funding assigned for crisp will be used towards the advancement
of machinery in the future of bioengineering. Monsanto obtained CRISPR-Cas9
technology from different institutes and made it the first licensed technology
in agricultural use; USDA stated, “it will not regulate these foods because the
technology does not involve inserting new genes into organisms” (FoodDive). With
this new discovery of CRISPR-Cas9 it could increase the life expectancy of
these products and develop new products that taste better. But it could also
impact the content the food and might cause harm to consumers. Furthermore, this
could lead to less biodiversity in plants and increase the surplus of the products.
This new discovery has a positive outcome on the industry side but for the
consumer it could lead to health-related issues and possibly a decrease in
nutrition and poor diet.

Globalization in developing countries is a quickening
of urbanization. The impact of urbanization and global change has impacted household
food security and the nutritional status of individuals in urban areas making
it so that people are eating just to fell full and not providing their bodies
with the correct nutrients to develop their immune system and health. In
developing countries competition for market share of food purchases is rising. These
changes to food systems are having a substantial impact on the food and
nutritional security of both producers and consumers. This impact is being felt
on the availability and access to food, through changes to food production, obtaining
and distribution systems, the food trade environment, and overall food culture.
According to the Food Rebellion article written by Eric Holt-Gimenez and Raj
Patel, one of the reason that contributes to the prevalence of poverty in rural
areas is the fact that farmers aren’t able to access available food. Similarly,
In the Origins of the Third World article written by Mike Davis, he also argues
that farmers, who are usurped of their farming power, the primary source of
food cultivation, are also deprived from food due to the food price inflation
and accessibility to food source. Changes are also facilitated in concrete ways
by food production based on intensive agriculture, new food processing and
storage technologies, longer product shelf-life, the emergence of food
retailers such as fast food outlets and supermarkets and the intensification of
advertising and marketing of certain products (McMillan, New face of Hunger).
These food system and lifestyle changes are in turn having an impact on the
health and nutritional status of people in developing countries. There is an
indication of rapid increases in overweight and obesity, particularly among
adults, and an increasing occurrence of diet-related non-communicable diseases.

Although producing GMO is a necessary step in
combatting the superbug, it is still essential to regulate the production of
GMO to ensure the benefits provided by the commitment in making GMO and to
minimize and prevent future risks to the human’s health and damage to the
populations of good farming insects. In order to do this, a general set of
standards and policies should be implemented for the GMO producing companies to
abide to and regular inspections should be performed at these corporations in
order to establish common grounds for the production of GMO that is both
affordable and safe. In addition, there is too much food waste. Landfills are
filling up and creating bad unnatural greenhouse gasses and being a waste of
space and not being able to get ridded of efficiently.  40% of all the food produced in the United
States are not eaten, according to the National Resources Defense Council; 91%
of consumers reported that they throw away food because of the “sell by” date.
Food waste has increased by 50%. To move forward and feed the future
generations we must find solutions to reduce food waste and provide it back to
those in need who will later give birth to future generation. From the video
“The Future of Food: Sustainability and Security” In Bedfordshire, England they
have a groundbreaking system where they separate their food waste from regular
waste. That food waste is then picked up weekly, and taken to an anaerobic
digester to get shredded, liquefied and then goes through the process of
fermentation and pasteurization which provides excess energy that goes back
into the national grids and ends up as fertilizer for the farms. So wasted food
helps make more energy and food. With these solutions we can have a safe and
sustainable way of controlling food waste and the future generations will then
have food to eat, live off of and grow with a healthy diet.