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The next 20 years are, possibly, the most important in the history of agriculture. To feed our growing population agriculture must produce more and do it with fewer inputs. Of all the animals grown for food, fish, by far, make the smallest demand on input resources. Still in all, as aquaculture expands we need to ensure fish diets come from the most sustainable sources.
This concludes my series on genetic engineering in agriculture. Today’s focus is on genetically engineered farm animals.
For years, focus on the technology of genetic engineering in agriculture has overshadowed by a discussion about the results of its use. It’s time to flip our attention and state what we want from agriculture. Then, we can decide whether genetic engineering delivers the goods or not.
With a focus on processes rather than products, discussions of genetically engineered foods miss the mark. Here’s how we can change those discussion for the better.
Genetic engineering of foods arouses great passion. Those who are either for or against will ardently seek to convince others of the inherent propriety of their viewpoints. The GMO discussion and all the words it has devoured is like a three-act pirouette. It just spins in place, going nowhere endlessly.
We need more sustainably-raised and nutritious food. Aquaculture is certainly poised to contribute meaningfully to our future food needs. Fish farming makes a much smaller call on resources than other types of animal agriculture, and it provides nutritious food that public health experts say should be a larger part of our diets. It’s not the sole answer to “What’s for dinner?” in 2040. But it will be an important part of the answer.
Fourth in a series on aquaculture. Our food supply needs, roughly, to double by mid-century. Even with evolving improvements, terrestrial agriculture will be severely challenged to meet our requirements. The discontinuous change aquaculture provides offers hope that we will meet our need for healthy and nutritious food raised sustainably.
First in a series on aquaculture. What is our food future and how do we get there from here?