The Herald - The Herald Magazine
No one wants genetically modified food – but Westminster is foisting it upon Scotland
IT’S been obvious for over two decades that there is no public appetite in the UK or Europe for genetically modified (GM) food. In October, for instance, when Food Standards Scotland surveyed citizens, it found that only one in ten of us would be likely to buy GM food even if it was significantly cheaper. But the pro-GM lobby never gives up.
Now the UK Government wants to change the law in England so that farmers there can use crops and animals created by risky, new-wave genetic engineering techniques, known as genome or gene editing. Before Brexit, this technology was blocked by a 2018 European Court of Justice ruling.
At the recent Oxford Farming conference, UK Environment Secretary George Eustice launched a public consultation on the subject and reiterated the usual magic bullet promises so beloved of GM proponents. Gene editing “could unlock substantial benefits to nature, the environment and help farmers with crops resistant to pests, disease or extreme weather and to produce healthier, more nutritious food”.
Ben Macpherson, Scotland’s Minister for Rural Affairs and the Natural Environment, quickly said that Holyrood’s line on the cultivation of GM crops has not changed. “We will be maintaining Scotland’s GM-free crop status, in line with our commitment to stay aligned to EU regulations and standards.”
Unfortunately, the recently enacted Internal Market Act means that Scotland is now powerless to bar goods from England, and so would effectively be forced to sell any gene-edited crops authorised there.
Encouragingly, this move towards legalising this perilous and unneeded technology has not been well received from widespread perspectives.
An editorial in The Grocer, the voice of record for the food and food retailing industry, spelled out the likely consequences. “It seems already apparent the UK’s deregulation of gene editing will not necessarily benefit farmers and the UK’s domestic food production. If it causes significant damage to EU trade, then many could go out of business.”
The Grocer also warns that the EU could see UK deregulation of gene editing as a regression on existing environmental standards, and impose 40% tariffs on UK foods heading to Europe.
Animal welfare organisations are upin-arms. Compassion in World Farming (CIWF) sees gene editing as “a modern, cutting-edge piece of biotechnology being used to support an antiquated farming system: the factory farming of animals”. CIWF warns that it will be used to drive farm animals to faster growth and higher yields, and exacerbate animal suffering. “The proper answer to tackling disease is to keep animals in systems in which good health is inherent in the farming methods, rather than being propped up by gene editing.”
The RSPCA points out that this proposed change in law would lead to food from genetically altered animals being offered for sale on supermarket shelves or in restaurants, “an unwanted and unacceptable development even if the food were labelled”.
As the RSPCA sees it, claims that gene editing techniques are much more precise than previous methods are disingenuous and potentially misleading.
“Gene editing is an unproven technology which does not take into account animal welfare, ethical or public concerns.
It involves procedures that cause pain, suffering, distress and lasting harm and is an inefficient process, using large numbers of animals to produce a single individual with the desired result”.
And going on its existing track record, gene editing has nothing to offer the environment.
The only gene-edited crop currently commercialised – Cibus’s SU canola, a type of rape seed – is altered to survive being sprayed with toxic herbicides. No gene edited crop is available anywhere in the world that offers environmental benefits.
Beyond GM, a campaign to raise public awareness and engagement in the GM food debate. believes the government has “badly miscalculated” and urges concerned citizens to respond to the public
AFTER the carnivorous feasts of Christmas and New Year I look forward to cooking lighter dishes as spring approaches. I am a risotto maniac and always order it in restaurants when I see it on the menu.
The best risotto I have tasted has been on Burano, one of the islands on the north east lagoons of Venice.
The secret of a good risotto is the correct rice, well-flavoured stock and plenty of grated Parmigiano and butter. A bit of Italian sunshine always helps.
Ingredients:
For the sauteed spinach
250g rinsed baby spinach 2 tablespoons olive oil 1 clove garlic
1 piece dried chilli
Sea salt
For the risotto
50g unsalted butter, plus more to finish
1 tablespoon olive oil
1 small onion, finely chopped 1 stick celery, finely chopped 125mls dry white wine (optional) 1 litre well-flavoured stock, chicken or vegetable
300g risotto rice, Carnaroli or Arborio
Sea salt
2 tablespoons freshly grated parmesan
2 tablespoons grated fontina or asiago or any mild, creamy cheese Zest of an unwaxed lemon
Good squeeze of lemon juice to taste
Method
Rinse the spinach in plenty of cold water and squeeze dry.
Warm the oil in a large frying pan.
Add the garlic and chilli and sauté to flavour the oil.
Add the spinach, turn in the oil and sauté for 10-15 minutes.
Remove the garlic and chilli, season the spinach with sea salt and set aside.
Prepare the risotto by making a flavour base.
Warm the stock to simmering in a pot.
In another wide heavy-bottomed saucepan, warm the butter and olive oil. Add the chopped onion and celery, mix and with the lid on leave to sweat over a low heat for 10 minutes.
Raise the heat and stir in the rice. Leave to toast for a few minutes, stirring to prevent it sticking.
Stir in the wine and cook over a brisk heat until the alcohol has all evaporated.
Now, add hot stock, a ladleful at a time, intermittently stirring the rice, allowing the liquid to be absorbed before adding more stock.
After all the liquid has been absorbed, stir in the cooked spinach and its liquid.
Once that liquid is absorbed test the rice to see that it is cooked. It should be moist and fluffy but still have a bite in the middle.
Take the risotto off the heat and beat in the grated cheeses and a final blob of butter.
Add the lemon zest, a good squeeze of lemon juice and check seasoning.
Cover the risotto and let it stand for 5 minutes to allow all the flavours to merge. www.valvonacrolla. com delivering daily to your door.
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