Science-based agriculture can preserve critical indigenous foods, such as cowpea, matoke (banana), cassava, and common beans, while reducing the environmental impacts of farming. On average, genetically engineered crops have cut chemical pesticide use by 37%, increased crop yields by 22%, boosted farmer profits by 38%, and reduced greenhouse gas emissions equivalent to taking 12 million cars off the road.
Evidence
World Food Prize winners helped reduce childhood stunting
Labeling decreases opposition toward GMOs, study finds
GMOs: Moving beyond narrow caricatures
European studies disprove Seralini’s GMO maize tumor claims
CRISPR-edited rice plants produce major boost in grain yield
The perils of GMO research: a scientist speaks out
Comedy video nails the absurdity of ‘GMO-free’ labels
Nigerian regulator says anti-GMO sentiments won’t stop GM crops
Pesticide residues in food: myths and reality