To start at the beginning, what are Genetically Modified Organisms? GMOs have had their DNA altered in a way that doesn’t happen naturally. Individual genes are transferred from one organism to another to obtain a desired trait or characteristic, including transferring between non-related species (such as placing jellyfish genes in pig embryos to create glowing pigs). The process is referred to as "modern biotechnology," "gene technology," "recombinant DNA technology" or "genetic engineering."
Nobody likes a massive outbreak of foodborne illness. On the upside, when 1,500 consumers are sickened by Salmonella and industrial processors are forced to recall more than half a billion eggs, people start to pay a bit more attention to how these things are being produced.
This Oscar season, we're rooting for Gasland, a documentary about the controversial natural gas technique known as fracking. Numerous other eco-docs have been nominated in the past. What do the awards say about the environmental movement?
In 2004, the late, great Peter Jennings ran the hard-hitting series "How the Food Industry is Deceiving You." Nearly seven later, there is still much to be done to divorce the partnership between Big Ag and Big Gov. The good news? Other journalists have followed in Jennings' footsteps.
Animals' diets are often linked to health problems, and just like their human equivalent, the production of the vast majority of pet food also contributes to an unsustainable food system. Here, we dig up dirt on industrial pet food and provide alternative options.
As Program Director for Animal Welfare Approved, Andrew Gunther leads a fascinating and vital program that centers around auditing and certifying family farms that raise their animals humanely.
2011 has been a banner year for foodborne illness. Sadly, this most current outbreak, involving Listeria monocytogenes, has been linked to 13 deaths in 18 states. The bacteria can affect people up to 2 months after it has been consumed, so there is a chance that we will see even more illnesses in the near future.
Despite the potential environmental threat posed by genetically engineered fish, biotech corporation, AquaBounty has received more than $2.4 million in federal research grants since 2003 to support its GE salmon project.
If your biggest worry is getting circus peanuts or conventional apples in your trick-or-treat bag tonight, hold on to your hat, because there are a LOT scarier food issues these days. Here's a roundup of the most frightening.
New York City residents had their chance to respond to the state’s plans for hydraulic fracturing (fracking) for natural gas. Their response? No fracking way!
Dear McRib, Word on the street is that you have been discontinued, again. Is it true? I've been trying to avoid you, but you are on TV, blogs, websites, newspapers - everywhere. I am a healthy eater, so I'm not interested in you; in fact I'm very afraid of your processed pork-like, rib-shaped patty.
For over a century, whistleblowers have shown consumers that industrial food production is a far cry from the traditional family farm image invoked by food marketers. But increasingly, those who expose truths that threaten the profits of big business are becoming targets for legal action.
James Whitlow Delano leads one of those lives you read about in NatGeo, spending his days traveling to exotic places, getting lost in the jungle with only his camera for company. Thankfully, he finds his way out and shares his photos with the world.
Bluefin tuna that swam from irradiated waters off Japan to California embody connections between food, water and energy systems.
Factory farms administer antibiotics to farm animals to promote growth and compensate for filthy conditions. Learn how this threatens human health.
You'll find most of what you need for sustainable grilling at your local farmers market: grass-fed meat and locally grown, preferably organic, vegetables and fruits. Although "sustainable grilling" sometimes refers to what fuels the grill - charcoal, gas, or even solar power - here we're interested in what’s cooking on it.