Genetic Engineering, Food, and the Environment

Luke Anderson

If current trends continue, within ten years most of the foods we eat could be genetically engineered. While multinational corporations want us to believe that this food is safe, nutritious, and thoroughly tested, we are entitled to be sceptical. As some dissenting scientists have pointed out, our current understanding of genetics is extremely limited, and the technology of genetic modification of food carries inherent risks both for human health and the environment. Despite official assurances, the introduction of genetically engineered organisms into complex ecosystems is a global experiment with unpredictable and irreversible consequences.

This compact, comprehensive book aims to clarify the key issues that concern people about genetic engineering. It answers questions such as:

• What is genetic engineering?
• Why are genetically engineered foods being introduced?
• What are the implications for health, farming, and the environment?
• Is genetic engineering needed to feed the growing world population?
• Why are living organisms being patented?
• Who is making the crucial decisions about the future of our food supply?
• What can you do if you are concerned about these issues?