Stoye, E. (2015, November 2). Gene-Modified Tomatoes Churn Out Healthy Nutrients. Scientific American. Retrieved November 15, 2015, from http://www.scientificamerican.com/article/gene-modified-tomatoes-churn-out-healthy-nutrients/

Researchers in the United Kingdom developed a genetically modified tomato that contains many healthy compounds. These tomatoes can provide nutrients in a quicker and cheaper way than the alternatives (the synthesis of nutrients or the collection of them from other plants). To make the tomato, scientists added the gene AtMYB12 to the plants, which allowed them to accumulate more metabolites. Scientists hope that this may improve the “public perception” of GMOs and improve understanding of the availability of nutrients in plants.

These tomatoes could change the future of food production because they make increase the desirability of GMOs. Today, many people hesitate to buy GMOs, fearing that they have an unhealthy impact on the environment and humans; however, these tomatoes prove that GMOs can actually be healthier than regular plants. I think this form of genetic modification is a good idea, especially since so many people aren’t getting enough of certain nutrients. I would like to know how these tomatoes impact the environment compared to regular tomatoes and other GMOs.

Smith, R. (2015, September 28). Even Poor Countries End Up Wasting Tons Of Food. NPR.Retrieved November 15, 2015, from http://www.npr.org/sections/goatsandsoda/2015/09/28/444188475/even-poor-countries-end-up-wasting-tons-of-food

Due to poor infrastructure and bad distribution networks, about half of the food in developing countries is wasted and never even gets sold. Each year about $1 trillion worth of food is wasted, but in poor countries most of the food that is wasted because of poor transportation and storage methods. Even though so much food is wasted, thousands of people are still hungry. Therefore, so solve world hunger, companies should improve—not increase—food production. The amount of energy it takes to produce this wasted food adds billions of tons of carbon dioxide into the atmosphere each year.

Food production is an extremely prevalent environmental issue because it contributes to global warming and requires tons of land. Improving aspects of crop production and distribution in developing countries can control the amount of wasted food and decrease unnecessary environmental impacts. I think that fixing those things should be the first step to reduce world hunger, because they can be fixed easier than a drought or weather disaster.

Rack, J. (2015, August 11). Protein Goes Green: Can Algae Become The Next Soy? NPR. Retrieved November 15, 2015, from http://www.npr.org/sections/thesalt/2015/08/11/429985941/protein-goes-green-can-algae-become-the-next-soy

After companies found that people are eating less mess, they discovered that algae could be an alternative source of protein. While plant proteins such as soy, peas and beans are all on the market, algae offers addition benefits because it contains more nutrients such as fiber, vitamins and minerals. The company Solazyme has experimented with microalgae and found that it can be produced in only a few days. Another company, Allma, has already received positive customer feedback on their algae-based products. The major issue with using algae as protein is that it is expensive and requires a lot of water.

In today’s society, producing protein requires a lot of land, either for grazing livestock or growing plants such as soybeans. As a result, an alterative plant protein that requires less land is appealing. Even though it is expensive and requires quite a bit of water, I think this may be a more sustainable than the alternatives because it does not destroy land or add to global warming. I find it ironic that as humans, we hate having algae in ponds and lakes and other bodies of water; but now, companies are producing and selling it.

Haspel, T. (2015, July 26). Why everyone who is sure about their food philosophy is wrong. The Washington Post. Retrieved November 15, 2015 from http://www.washingtonpost.com/lifestyle/food/why-everyone-who-is-sure-about-their-food-philosophy-is-wrong/2015/07/26/0d2fa644-2fef-11e5-97ae-30a30cca95d7_story.html

It is impossible to feed the entire planet and cause no harm to the environment. While some ideas, such as organic farming, are definitely beneficial to the environment in some situations, they will not be helpful in every situation. In addition, the federal government requires that in order to have an organic label, livestock must not be given antibiotics. This creates a problem when animals get sick, but the farmers do not want to provide antibiotics because it will cost them. The issues of locally grown foods, GMOs, and conventional agricultural all have their pros and cons, so the only way to solve these problems is by aiming to improve both food production and its toll on the environment.

Today, as humans continue to destroy more and more of the environment, the attempt to create a more sustainable lifestyle becomes more appealing. But, as this article points out, it is impossible to feed the staggering number of people on Earth and cause no harm to the environment. The solution, according to this article, is to disregard any overarching food philosophies and instead think small. Although this tactic may work on a small scale, I do not think it will not be able to sustain our entire planet as a whole.

Hackett, J. (2015, October 28). Subway Joins Other Fast-Food Giants to Cut Back on Antibiotics. Scientific American. Retrieved November 15, 2015, from http://www.scientificamerican.com/article/subway-joins-other-fast-food-giants-to-cut-back-on-antibiotics/

Starting next year, Subway will serve antibiotic-free chicken and turkey in response to a petition. Chipotle and Panera Bread already serve antibiotic-free meat, while McDonald’s and Chik-fil-A are going to switch soon. Reducing antibiotic use is beneficial because it decreases the number of bacteria that grow immune to medicines. “Antibiotic-free livestock” entails only administering antibiotics when an animal is sick, rather than routinely. The U.S. FDA has voluntary restrictions on antibiotic use, and California has banned the use of antibiotics not prescribed by a veterinarian. While chicken is the easiest product to find antibiotic-free, Subway and other restaurants plan to make the switch for other meat products as well.

Subway’s decision to buy antibiotic-free meat will greatly impact the food production industry, as it forces company to either offer antibiotic-free products or to go out of business. It is related to the environment because if every farm administers routine antibiotics, then many bacteria will become immune and scientists will have to discover new medicine. I think that this change is a step in the right direction in terms of improving food production. Because Subway is the largest food chain in the world, it will hopefully act as a role model for other companies to make the switch.