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Perceptions of genetically modified food are informed by more than just science

This article originally appeared in The Conversation and describes work featured in a paper entitled “Not just about “the science”: science education and attitudes to genetically modified foods among women in Australia” that was recently published online by New Genetics and Society http://dx.doi.org/10.1080/14636778.2017.1287561. We also prepared a short You Tube video summary. Perceptions of genetically modified […]

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Understanding Consumer Attitudes to the Use of Genetic Modification

Speaking to delegates from industry, researchers, and investors at the Ag & Foodtech Symposium in Brisbane, Professor Rachel Ankeny explained that the future of genetic modification must include dialogue and debate with the public. Drawing upon the Food Values Research Group’s extensive research, Rachel explained that people’s concerns about GM are not just (or mainly) about […]

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Smoothies as Talismans: The Allure of Superfoods and the Dangers of Nutritional Primitivism

Superfoods are everywhere these days. Once found only in niche health food shops, displays of “exotic” superfoods like açai from the Brazilian Amazon and maca from the Peruvian Andes now appear in supermarket chains, chemists, and convenience stores. One can hardly open a newspaper or magazine without coming across a list of the top superfoods […]

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Engaging the Public in Food Policy Deliberation

Food is of central importance in human lives, and has meanings beyond basic nutrition such as pleasure and community identity. Given the universality of the human connection to food, it is troubling that the general public is often excluded from the creation of food policy, which is generally the domain of elite expert participants. As […]

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UVM Food Systems Summit Keynote Q&A with Rachel Ankeny

Professor Rachel Ankeny, convener of the Food Values Research Group, will be a keynote speaker at the 2016 University of Vermont Food Systems Summit, June 14-15. The summit will explore the central question “What makes food good?” In advance of her keynote, Rachel spoke with the UVM Food Systems Initiative about multidisciplinary food studies, GMOs, food ethics, and […]

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Prof Rachel Ankeny talks about public attitudes to GM in agriculture on ABC Rural

In a recent article and radio interview with ABC Rural, Prof Rachel Ankeny explained that the public does not necessarily oppose the science and technology of genetic modification (GM), but is concerned with its use in agriculture. Prof Ankeny’s research on community attitudes towards food reveals that people make a distinction between GM science itself and […]

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ACOLA report on Australia’s Agricultural Future

Food Values Research Group convener Professor Rachel Ankeny recently contributed to the Australian Council of Learned Academies (ACOLA) report Australia’s Agricultural Future. The report was co-authored by a multi-disciplinary team of scholars from across the physical and social sciences, acknowledging the complex nature of questions concerning the future of agriculture in Australia. The report recognised that […]

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Talking about public understanding of science with Victoria Country Hour

Today I spoke with Warwick Long from ABC Rural’s Victoria Country Hour about why people seem to pick and choose different aspects of science to accept or reject. For example, why do some people accept the idea of anthropogenic climate change but reject the idea that genetically-modified foods are safe, or vice versa. The discussion was […]

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