IB Chemistry IB blogging: Teach Students the Positive Impacts of GMOs

Scientists often have difficulty communicating their research to the public and false marketing has filled that gap for some time with regards to nutrition and food production. Meaningless and deceptive labeling have been used and misconceptions have developed. Social media has exacerbated the disconnect between public perception and reality with regards to nutrition and food production and there are consequences to this distortion. This gap exists for many well intentioned people and teachers might be the key to bridging the gap. Public opinion has begun to reverse this trend in topics such as climate change and vaccines but agriculture and food lag behind. It would surprise many to find that there is greater agreement on the safety of genetic modification of food than there is on climate change. Many would assume that this ignorance is of minor consequence. They would be wrong. As the world population has increased and poverty levels diminish farmers have quietly gone about their business. Most are unaware that over the past twenty years farming has had very little increase in farming acreage despite farmers feeding many more people due to population growth and reduction in starvation.

The benefits of using genetic modification with regards to food are diverse and impactful. The environmental impacts alone are huge and include a reduction in carbon dioxide emissions, less pesticide use, safer pesticides5 and the potential for reductions in animal cruelty6. Genetic modification has the potential to allow those allergic to peanuts to eat peanuts safely, those with Celiacs disease to eat bread and vegetarians to eat the Impossible Burger © that cooks and tastes like meat due to genetically engineered yeast that produces hemoglobin. The healthiness of produce that is organic, genetically modified or non-GMO are similar but typically most healthy for the genetically modified versions. Foods with non-GMO labels often lack vitamins in order to meet the criteria for labeling. Organic food and traditional agriculture are similar in health benefits but for many the price of organic food would cause the consumer to purchase fewer fruits and vegetables that are one of the most critical components of a healthy diet.

Scientific evidence can be drowned out by loud voices. Posting or sharing an article with an exaggerated headline is much more common than one that is scientifically sound. Many people have heard false information for so long that they are unwilling to believe evidence and will dismiss experts as shills. These people still influence the supply of food distributors and producers by being organized and frequent communication. But it is time for the evidence and truth to trump fear-mongering. Teachers are in a key position to do this. We have an audience and we are tasked with educating that audience about using evidence, critical thinking and evaluating sources. Science teachers of all fields can find connections to the environmental impact and potential for genetic modification. Teach your students about the different methods of genetic modification and point out the absurdity of transgenics being singled out in spite of no evidence of safety differentiation between other genetic modification methods.8 Teach your students about the historical methods of food production and some of the amazing things we do today that improve our lives. Teach them that the non-GMO movement was one of deception and marketing and that scientific evidence continues to struggle against fear of consumers. Play an NPR interview with farmers and have them write about whether farmers should cave to financial pressure or do what is best for the planet. If you want to have a discussion on capitalism and economics make sure to discuss the organic industry and its lobbying efforts along with their deceptive marketing to make money off of the vulnerable (or that purchasing non-GMO leads to an increase in slavery). Even if you do not teach science you can still make a large impact on your students and your community.