304: Are consumers ready for gene-edited crops?

<div>For decades, there has been a fiery debate around Genetic Modification.  <br> <br> It’s seen by many as a solution to some of the world’s biggest food problems, but by others as a reckless scientific gamble, endangering human health and the environment.  <br> <br> Those of us with memories of the 1990s and 2000s will remember GM trial crops in East Anglia being trashed by protesters, with farmers defending them using tractors as battering rams.<br> <br> Genetically modified crops are effectively banned across Europe and the same applies to gene edited crops.<br> <br> And it’s gene editing we’re interested in because <a href="https://foodmatterslive.com/article/gene-editing-bill-uk-parliament-introduction/">the UK Government is trying to pass a new law which could lead to these crops being grown commercially</a> in England.<br> <br> Researchers hope gene editing might help solve global food and health problems, and be more palatable to the public than GM.<br> <br> So, will it be a game changer?<br> <br> To discuss its potential, we are joined by Professor Cathie Martin from the <a href="https://www.jic.ac.uk/">John Innes Centre</a>, where she is leading a research project creating tomatoes which boost the body’s vitamin D.<br> <br> And former Chief Scientific Adviser to the <a href="https://www.food.gov.uk/">Food Standards Agency</a>, Professor Guy Poppy.<br> <br> <strong>Cathie Martin, group leader at the John Innes Centre and Professor at the University of East Anglia<br> </strong><br> Cathie researches the relationship between diet and health and how crops can be fortified to improve diets and address the global challenge of escalating chronic disease. <br> <br> This work has involved linking leading clinical and epidemiological researchers with plant breeders and metabolic engineers to develop scientific understanding of how diet can help to maintain health, promote healthy ageing and reduce the risk of chronic disease.<br> <br> Cathie has recently initiated collaborative research in China to research on