Artificial Natural - Genetically modified foods, the Science Museum, and food miles

Recently, I went to the London Science Museum especially to see their ‘Future Foods’ exhibition. I was extremely disappointed at the way the subject of genetically modified food, which I am passionate about, had been treated. I had to ask directions from a member of staff in order to find the tiny area, which was more like a bad trade stand, hidden away at the back of the museum. The design was un-engaging, overly text-heavy and difficult to interact with. The repetitive content didn’t deal with what I feel are some of the most relevant questions in the debate. This reflects badly on the Science Museum, who should be at the forefront of raising the issues around controversial new foods.

If we are to take this as an example of the institution’s attitude to GM foods, it could be argued that the UK needs to embrace design in relation to GM food, with a view to encouraging the general public to become more aware of and to engage with the debates surrounding it.

However, avoiding GM is not as simple as one might think. As a conscientious shopper, in my local supermarket I often notice that the organic products (which must be non-GM in order to be certified as organic) come from much further afield, and therefore carry a larger carbon footprint than the non-organic equivalents.

‘Consumers are increasingly worried about the ‘carbon footprint’ of transporting the contents of their shopping trolley. Grapes from Egypt, basil from Israel and green beans from Kenya are favoured over British and European produce by supermarkets. In response to shoppers’ concerns, Tesco is developing a label that will map the carbon footprint of products, including tomatos and orange juice.’
crEATe, 2008

Why should we have to make a decision between these ethically grey options? Organic produce is definitely not GM or full of chemicals, so should therefore be better for us, but often comes with a massive carbon footprint; whereas regular foods could contain ingredients and additives not tested on humans, but often come from within the UK.

Instead of debating this moral dilemna, I feel that we should be moving towards self-sustainability; growing our own food ourselves and not relying on it being shipped halfway across the world for us.

‘…Consumers are beginning to take matters into their own hands by producing their own food. UN Development Programme researchers have found herbs growing on rooftops in Santiago, cacti in Mexico City and pigeons kept in Cairo.’
crEATe, 2008

http://www.treehugger.com/files/2008/04/local-river.php

CrEATe : eating, design and future food, Robert Klanten et al., Berlin, Gestalten, 2008