Ethicists: We need more flexible tools for evaluating gene-edited food

What criteria should be used to determine whether a food is natural? What if gene-editing techniques produce changes indistinguishable from those that evolve naturally? Is the food still natural?

Trine Antonsen, Resarch Scientist at GenØk Centre for Biosafety and Associate Professor, University of Tromsø • conversation
May 26, 2020 • ~8 min

/

1