Genetically Modified Organisms (GMOs)

The USDA’s New Rule Seeks Standardized Label for Bioengineered Foods

A new rule from the U.S. Department of Agriculture (USDA) now requires all food manufacturers and importers to disclose information about bioengineered (BE) food and BE food ingredients. Under the National Bioengineered Food Disclosure Standard (NBFDS), foods marked as having…

Mexico’s Highest Court Rejects Appeal of GM Corn Ban

According to the citizen group Demanda Colectiva, the decision is a win for peasants, Indigenous communities, and consumers.

Most Americans Have Roundup in Their Bodies. Researchers Say One Week of Eating Organic Can Help.

A new study finds that just one week of organic eating can reduce pesticide levels in the body by an average of 60 percent.

Remembering Percy Schmeiser: Farmer and Hero

Percy Schmeiser, best known for his battles against Monsanto and genetically modified seed patents, passed away on October 13 at the age of 89.

Does Kenya Need GMO Cassava? Ask the World Food Prize-winner Who Saved Africa’s Cassava

Hans Herren, who won the 1995 World Food Prize for biological pest control, argues that Africa still does not need genetically modified cassava. Rather, natural solutions can treat pests and keep the soil and crops healthy.

Herbicide Dicamba Banned by U.S. Court of Appeals

“The approved over-the-top use of dicamba and resulting dicamba drift has damaged millions of acres of soybean fields and countless acres of damage to other crops.”

New on the Podcast: James Rogers and Lauren Baker on Turning Big Ideas into Food System Realities

On Food Talk Live: Dani talks with Lauren Baker, the director of programs for the Global Alliance for the Future of Food, about how to account for the true costs of food production. Then, Apeel Sciences CEO James Rogers discusses food waste reduction.

New on the Podcast: Amy Senter on Leading Corporate Sustainability Strategy and Karen Lehman on Effective Ways to Fund Local Food Systems

According to Kellogg’s Amy Senter, the company is driving positive change in the food system through its commitment to a more sustainable supply chain. Fresh Taste director Karen Lehman describes her food system work and connecting large foundations with local communities, food producers and businesses.

School Lunches Are As Important As Ever, Says Fleishman

“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.