Here’s a look at a few interesting headlines as the world deals with the food crisis and debates on food technology.
Food Aid Also Gives a Helping Hand to GMO Agribusiness
As countries around the world try to grapple with the food crisis, the Bush Administration’s The $770 million aid package causes a bit of a controversy by including language that would promote the use of genetically modified crops in food-deprived countries. (Chicago Tribune).
Agribusiness Profits Rise Dramatically Alongside Food Prices
An article in The Independent discusses how major players in the agriculture industry are enjoying record increases in profits, doubling in a three month period in some cases, from both the demand for food and biofuel. Investor speculation plays a significant part in the profits, as well as in driving up food prices. (The Independent).
More issues and updates.
The Next Big Debate in Food Technology: Nanotechnology and Nano-silver
Step aside, GMO. Nanotechnology is used to take apart and reassemble natural particles at the atomic and molecular level. The resulting particles are extremely tiny, and it is this size that gives the particles an increased surface area to volume ratio and high reactivity.
Nano-silver is much more toxic to the environment than conventional silver. Exposures are occurring during use and disposal. Now, nano-silver may be headed for use as a pesticide with untested implications on humans and the environment.
The International Center for Technology Assessment (CTA) and a coalition of consumer, health, and environmental groups filed a legal petition on May 1, with the Environmental Protection Agency (EPA). The petition demands the agency use its pesticide regulation authority to stop the sale of over 260 consumer products that are already using nano-silver as well as the proposed use of the particles for pesticides. (NanoAction).
School Lunch Quality Could Be Compromised Even More With Food Prices Rising
Tom Phillpot at Grist examines what the food crisis means for the lunch menus in our schools. (Grist).
Change on the Menu as Restaurants Switch to Lower Cost Ingredients
Consider it another good reason to cook at home. As food prices increase, restaurants and suppliers work to make-over menus to feature dishes made with lower cost substitutes or dishes that use less expensive ingredients. (Associated Press).