Removing antibiotics from food makes a difference, removing GMOs doesn’t

Grist

A lot of food companies are jumping on the transparency bandwagon. Panera, Chipotle, and Pepsi are labeling foods and removing controversial ingredients. Then there’s the commendable push by Perdue, McDonald’s, and Tyson to reduce antibiotic use.

In general, these are good things. But transparency only helps if it shows us something useful, rather than simply functioning as a self-serving act of marketing.

Time asked me to write an op-ed about this. I’d already been thinking about it: trying to understand why so many editorial writers seemed peeved with Chipotle’s decision to go GMO-free.

I took my cue from Michael Jacobson, the executive director of the advocacy group the Center for Science in the Public Interest, who has been asking food companies to ditch certain ingredients for years. He had a nuanced response to the news that Panera was cutting hard-to-pronounce ingredients. He applauded Panera for cutting out food colorings, but…

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