SUSTAINABLE AND HEALTHY EATING AND THE CRITICS OF GENETICALLY MODIFIED FOODS

Troas Bossman, Ian Muldrew

Abstract


Over the last two decades there has been growing concern about the issue of sustainable and healthy eating in many parts of the world. This notion has been compounded by the advent of genetically modified foods which have been critiqued by many governments and agencies hence a number of restrictions placed on them (although widely accepted in highly populated countries such as China). Within this murky debate has emerged a new niche of consumers professing interest in organic or Whole food either as a lifestyle or in support of sustainable development. Thus more and more consumers are becoming conscious of what they eat. They want to reduce the intake of chemicals into their system as much as possible hence will prefer to consume products that are produced under strict organic conditions. The study revisits the sustainability f the Whole Food Industry based on the analysis of the strong support for GMOs especially in Asian societies.


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