Imagine if crop yields across the United States dropped more than 50 percent in a single year. It’s difficult to fathom just how catastrophic this would be—but that’s exactly what’s happening in Ethiopia right now, thanks to a deadly, El Niño-fueled drought.
Chipotle announced it will be closing up shop nationwide for a few hours as part of its attempt to halt its ongoing E. Coli outbreak. But why hasn’t the company been able to stop the outbreak, or even find the source yet? The answer isn’t in the restaurant chain—it’s in the bacteria.
As the Paris climate summit draws to a close and world leaders scramble to find more ways to make a dent in humanity’s carbon problem, a commonsense but oft-ignored strategy has made its way onto the table: sticking carbon back in the soil.
As the world warms, we lose arable land to grow the food we all need to survive. But although our changing climate is one big problem our food supply faces, it’s certainly not the only one—and even fixing the effects of climate change might not generate enough food to feed future generations.
A recent survey conducted by the Oklahoma State University Department of Agricultural Economics found that 80.44% of respondents supported a government policy mandating labels on foods containing DNA. Not GMOs. DNA, the genetic material contained in every living thing known to science and practically every food,…