Science for the Public: The Public Science Lectures
April 15, 2015 at Robbins Library, Arlington MA
video-recording by WGBH Forum Network
Sheldon Krimsky, Ph.D., Lenore Stern Professor of Humanities & Social Sciences, Department of Urban & Environmental Policy & Planning, Tufts University; Adjunct Professor, Department of Public Health and Community Medicine, Tufts School of Medicine.
Seventy-five percent of processed foods on supermarket shelves contain genetically engineered ingredients. Despite the campaign assuring the public that such foods are "safe," there is a great deal of concern about the long-term effects on health. In the US, most of the research that evaluates the safety, quality and benefits of genetically modified (GM) food is controlled by the corporations that engineer those crops. The public needs the facts about the big difference between genetic modification of food crops and traditional selective plant breeding. In addition, the public should know why there is such corporate resistance to labeling genetically modified foods.
Dr. Krimsky is Chairman of the Board for the Council for Responsible Genetics. The CRG provides a unique historical lens into the modern history, science, ethics, and politics of genetic technologies. Since 1983 the Council has had leading scientists, activists, science writers, and public health advocates researching and reporting on a broad spectrum of issues, including genetically engineered foods, biological weapons, genetic privacy and discrimination, reproductive technologies, and human cloning.
Professor Krimsky's June 2014 SftPublic lecture Conflicting Science on the Safety of Genetically Modified Food