How long will we have to wait for the first wheat varieties genetically edited to resist drought? We asked geneticists gathered in Bologna to discuss the future of pasta.
The climate crisis threatens the grain that feeds the world. If you think this is an exaggeration, think again. Wheat scientists expect a 6-7% decline in yield for every degree increase in temperature. This a decrease we cannot take lightly, knowing that wheat is the most widely grown cereal in the world and provides two and a half billion people with 20 percent of their carbohydrates and protein.
This week’s suggested reading is the paper “EU policy must change to reflect the potential of gene editing for addressing climate change” by Sarah Garland published in Global Food Security. Garland’s article is a welcome addition to the debate and also a suggestion on how to get out with the impasse of the European Court of Justice ruling on genome editing. Here are a few excerpts:
Danielle Nierenberg is President of Food Tank and an influential voice on food issues. She interviewed hundreds and hundreds of farmers, researchers, government leaders, NGOs and journalists in 50 plus countries in sub-Saharan Africa, Asia, and Latin America over the last several years. We asked her three questions for an article on sustainable innovations to be published in Italy.
CRISPR gets a mention in the latest IPCC report as a potentially useful tool to cope with climate change. However, some people believe that biotech crops are safe and that climate change is not real (let’s call them libertarian capitalists, for convenience). Many ecological activists conversely think that genetically modified plants are evil and global warming threatens life on the planet. These stances could not be more different, yet they have something in common: they are both half right and half wrong. They are both examples of “selective science denial.” Continue reading →