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National Restaurant Association - Food issues on the menu: GMOs

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Food issues on the menu: GMOs

Consumers are more interested than ever in what they eat and where their food comes from. The topic of genetically modified organisms in our food has captured the public’s attention. The Center for Food Integrity and National Restaurant Association explore the science of GMOs, address consumer concerns about the technology, and talk about how to meet growing customer demand for information about how food is produced. Experts will answer key questions:

  • What are GMOs? How and where are they being used?
  • What research has been conducted on the safety of GMOs?
  • What are the risks and benefits?
  • What impact does GMO feed have on meat, milk and eggs?
  • How do I know if I am serving GMO foods in my restaurant?


  • Denneal Jamison-McClung, Ph.D., associate director, University of California, Davis, biotechnology program
  • Kevin Folta, Ph.D., chairman and associate professor, horticultural sciences department, University of Florida
  • Roxi Beck, Center for Food Integrity.

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