Pamela Ronald and Raoul Adamchak speaking at the Long Now Foundation’s seminars about long-term thinking.
The cost of gene sequencing and engineering is dropping rapidly (toward $70 a genome), and our knowledge about how food crops function genetically is growing just as rapidly. That accelerating capability offers a path toward truly sustainable agriculture on a global scale.
http://longnow.org/seminars/02009/jul/28/organically-grown-genetically-engineered-food-future/
Tagged with long now food agriculture organic biology pamela ronald raoul adamchak
Even though organic food has less pesticide residue, a new review of several recent studies finds scant evidence that it has more nutrients or fewer risky bacteria than conventionally grown food. But researchers note that organic agriculture can bring environmental benefits.
http://www.npr.org/blogs/thesalt/2012/09/04/160395259/why-organic-food-may-not-be-healthier-for-you
From http://skeptoid.com/
Skeptoid takes a second look at organic agriculture. Supporters claim that modern agriculture is neither safer nor more productive; and that virtually the entire world population has been poisoned by the "toxic chemicals" it requires. What are these toxic chemicals? What effect have they had on consumers? And, more importantly, are modern organics any different at all?
Tagged with organic agriculture skepticism brian dunning
Has food been replaced by nutrients; and common sense by confusion? Once upon a time we ate food. Now we eat nutrients, embedded in food-like substances, like yoghurt fortified with omega-3 or bread rolls infused with anti-oxidants. Are foods like carrots, broccoli and chicken better for you before or after they take a trip to the food processing plant? Do we need more nutrients in our diet or is it all getting out of hand? And are scientists to blame for all this confusion? ABC´s Paul Willis hosts this lively public forum with: Michael Pollan, a food writer and professor of journalism at the University of California Berkeley and author of In Defence of Food; Professor Mark Adams, dean of agriculture, University of Sydney, an expert in sustainable agriculture; Dr Ingrid Appelqvist, team leader for the CSIRO´s designed food research program.