Got Gmo's?: Genetically Engineered Food and the Sustainability of Health and the Environment
Running head: HEALTH AND THE ENVIRONMENT
got gmo's?:
Genetically Engineered Food and the Sustainability of Health and the Environment
Jennie Brooks
COR 3145
John F. Kennedy University
Fall 2006
People hold a very intimate relationship with food, whether it be for nourishment, a peace offering, trade, part of a religious practice, to provide a sense of community, or to satisfy a personal need. Its meanings are rooted deep within and are the foundations of many cultures. There was a time when humans were very connected to the food they ate. Not only did they know its origins, but they ate what was needed for survival. They were as much a part of earth as any other animal, although they had an intelligence to understand, appreciate, and respect all of nature's offerings. During the hunting and gathering era, fruits, vegetables, grains, and other food sources were abundant in nature. Humans had not only choices between types of food, but also thousands of varieties of one species.
However, as human populations grew and more civilized societies formed, various farming techniques were created, and a vast majority of these species became extinct to make way for the harvesting of a select few (Pringle, 2003, p. 38). Over time, it appears people began perceiving nature as something to control rather than to live within harmoniously. The goal was to make their lives easier even if it was at the expense of the environment. Technology began to be the main focus of most western societies. People became more and more disconnected to their natural resources, taking for granted nature's sacrifices so they could thrive. Although technology has resulted in many profound benefits to humanity, such as breakthroughs in health care and prolonging the human lifespan, it has not come without a price. Perhaps one of the most notable areas is agriculture. As Pringle (2003) discussed, the dawn of the Green Revolution in the 1960s was a pivotal point in the
got gmo's?:
Genetically Engineered Food and the Sustainability of Health and the Environment
Jennie Brooks
COR 3145
John F. Kennedy University
Fall 2006
People hold a very intimate relationship with food, whether it be for nourishment, a peace offering, trade, part of a religious practice, to provide a sense of community, or to satisfy a personal need. Its meanings are rooted deep within and are the foundations of many cultures. There was a time when humans were very connected to the food they ate. Not only did they know its origins, but they ate what was needed for survival. They were as much a part of earth as any other animal, although they had an intelligence to understand, appreciate, and respect all of nature's offerings. During the hunting and gathering era, fruits, vegetables, grains, and other food sources were abundant in nature. Humans had not only choices between types of food, but also thousands of varieties of one species.
However, as human populations grew and more civilized societies formed, various farming techniques were created, and a vast majority of these species became extinct to make way for the harvesting of a select few (Pringle, 2003, p. 38). Over time, it appears people began perceiving nature as something to control rather than to live within harmoniously. The goal was to make their lives easier even if it was at the expense of the environment. Technology began to be the main focus of most western societies. People became more and more disconnected to their natural resources, taking for granted nature's sacrifices so they could thrive. Although technology has resulted in many profound benefits to humanity, such as breakthroughs in health care and prolonging the human lifespan, it has not come without a price. Perhaps one of the most notable areas is agriculture. As Pringle (2003) discussed, the dawn of the Green Revolution in the 1960s was a pivotal point in the
References: Anderson, L. (1999). Genetic engineering, food, and our environment. Vermont: Chelsea Green Publishing. Clark, E. A. & Lehman, H. (2001). Assessment of GM crops in commercial agriculture. Journal of Agricultural and Environmental Ethics, 14 (1), 3-28 Garcia, D. K. (Director, Producer, Writer). (2004). The future of food. [DVD]. Mill Valley: Lily Films. Hart, K. (2002). Eating in the dark. New York: Pantheon Books. Pascalev, A. (2003). You are what you eat: genetically modified foods, integrity, and society Pringle, P. (2003). Food inc. New York: Simon & Schuster. Robbins, J. (2001). The food revolution: How your diet can help save your life and the world Smith. J. (2003). Seeds of deception. Vermont: Chelsea Green Publishing. Ticciati, L. & Ticciati, R. (1998). Genetically engineered foods. Are they safe? You decide