Robert Fraley, Executive VP & Chief Technology Officer, Monsanto
Alison Van Eenennaam, Geonomics and Biotechnology Reasearcher. UC Davis
Margaret Mellon, Science Policy Consultant & Fmr. Senior Scientist, Union of Concerned Scientists
Charles Benbrook, Research Professor, Center for Sustaining Agriculture and Natural Resources
Genetically modified (GM) foods have been around for decades. Created by modifying the DNA of one organism through the introduction of genes from another, they are developed for a number of different reasons—to fight disease, enhance flavor, resist pests, improve nutrition, survive drought—and are mainly found in our food supply in processed foods using corn, soybeans, and sugar beets. Across the country and around the world, communities are fighting the cultivation of genetically engineered crops. Are they safe? How do they impact the environment? Can they improve food safety? Is the world is better off with or without GM food?