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Why we need GMOs to survive climate change

Genetically modified organisms get a bad rap for many reasons, but we’ve actually been genetically altering what we eat since the dawn of human history.

“For 10,000 years, we have altered the genetic makeup of our crops,”explains UC Davis plant pathology professor Pamela Ronald.

“Today
virtually everything we eat is produced from seeds that we have
genetically altered in one way or another.” (You can read more about Ronald’s thoughts on genetically engineered food here.)

Right now her focus is on rice. It’s one of our basic crops and without it, we would struggle to feed much of the world.

With climate change, we’re seeing an increase in flooding in places like India and Bangladesh, which makes it harder to grow this important food staple.

So Ronald and her lab have developed a flood-tolerant strain of rice. It’s known as Sub1a or “scuba rice” and millions of farmers in South Asia are now growing it in their fields. 

Today is National Food Day, a day dedicated to hunger awareness. But as we focus on food insecurity, we need to talk more about how global warming will make the problem worse.

As our climate continues to heat up, it has huge impacts on what foods we are able to grow. Will our crops be able to survive droughts and floods? The University of California leads six labs that are working to develop other climate-resilient crops including chickpea, cowpea and millet.

Find out what other scientists are doing to improve our food.

This is your reminder that corn/maize is so different from it’s nearest botanical relative, food scientists joke you couldn’t get a grant to turn it into a food source today if you wanted to. The ONLY difference between well-intentioned GM like this and any form of agricultural selective breeding is the speed at which new forms can be developed.