Understanding What GMO and Non-GMO Mean for Food Safety
Written by Staff Writer
As a food service professional, it’s helpful to know various food specialty terms, including what non-GMO means. This is especially true if you are sourcing materials or answering customer questions about the ingredients you use in your food. At some point, a diner will ask about the presence of genetically modified organisms (GMOs) at your restaurant.
Although genetically modified (GM) products are completely safe for human consumption, a significant portion of the population remains cautious about consuming these products. In food service, that means customers may ask about the presence of GMOs and the products you serve.
Let’s explore what GMO, and the alternative, non-GMO, mean and how they relate to food service and safety. The better you understand these terms and the reasons why customers care, the better you can meet their needs and maintain customer goodwill.
What’s the Difference Between GMO and Non-GMO?
According to the U.S. Food and Drug Administration (FDA), “A GMO, or genetically modified organism, is a plant, animal or microorganism that has had its genetic material changed using technology called genetic engineering.” In short, it means that humans have changed something about an existing organism to better suit human dietary needs.
Following the passage of the National Bioengineered Food Disclosure Law of 2016, the U.S. Department of Agriculture (USDA) established standards for disclosing bioengineered (BE) foods.
This is the federal government’s legal definition for food for human consumption that contains detectable genetic material (DNA) modified through certain biotechnology techniques. The U.S. definition does not fully align with international standards, meaning that domestic and imported food products may have different BE labeling requirements.
Some consumers wish to avoid consuming modified goods for a variety of reasons. The federal government does not certify foods as non-GMO. However, the Non-GMO Project is an independent organization that evaluates products for genetically modified material and labels them with a non-GMO butterfly sticker or label if they don’t contain GM products. This organization’s standards are not government-endorsed, but its certification is a widely recognized third-party standard for consumers in North America who may be concerned with these products in their food supply.
As the name suggests, a “non-GMO” verification sticker indicates that a food is not genetically modified and therefore grown or produced using conventional or traditional methods. Products that are Non-GMO Project Verified must contain no or minimal (less than 0.9%) genetically modified organisms, and manufacturers must work with independent inspectors to verify compliance.
Keep in mind that there is no legal or scientific definition for "non-GMO," and there are many independent certifiers. The Non-GMO Project is probably the best-known label, but certification through the organization is not required for producers who want to make non-GM claims.
Is It Safe to Eat GMO Products?
There is no validated evidence that foods made from these products are less healthy than non-GM foods. Many genetically engineered crops are grown for food throughout the world. People have consumed some of these crops for decades, and researchers have not found any health risks from them thus far.
It is worth noting that new crops and cultivars are created all the time. As GMO foods become more complex and change over time, testing continues through governmental regulatory bodies to evaluate new health risks. Consumers who are uncomfortable eating GMO products are sometimes concerned with the potential for new or hidden risks.
What GMO Crops Are Most Common?
The most common GM crops grown in the United States are soybean, maize, cotton, canola and alfalfa. Other foodstuffs include papaya, eggplant, potato, apple, safflower, pineapple and sugar cane.
Some BE crops commonly seen on U.S. shelves include:
- Corn
- Soybeans
- Cotton
- Potatoes
- Papaya
- Summer Squash
- Canola
- Alfalfa
- Apples
- Sugar Beets
- Pink Pineapples
Many modified crops grown in this country are processed into animal feed or processed and used in common foods. For example, a lot of sugar and cornstarch are made from genetically altered crops.
It is estimated that more than 90% of corn, upland cotton and soybeans are produced using genetically modified ingredients. Almost all sugar beets planted in the United States are genetically modified.
Why Do Some People Choose Non-GMO Products?
In food service, it’s generally a good idea to treat your customers’ preferences with as much respect as possible, even if you don’t always agree with them. The general scientific consensus agrees that these products are safe for human consumption. But consumers may still be skeptical of health outcomes, despite these findings.
Others may have concerns about the environmental and biodiversity impacts of BE organisms. Some may be concerned that GM crops are designed to better tolerate herbicides like glyphosate, which might lead to substantially increased glyphosate use. This may worry those who wish to protect the surrounding biodiversity from the indiscriminate application of herbicides.
Yet others may worry that the cross-fertilization of engineered crops with other seeds of the same species makes it increasingly difficult to keep them separated. Large monocultures are especially susceptible to mass die-offs because of a lack of biodiversity. Consumers may oppose GMOs not out of a concern for personal health but out of a desire to defend a diverse agricultural environment.
How to Identify Non-GMO Foods
Fortunately, if you need to source non-GMO foods, you have several options. If you are shopping in a store, you can look for the butterfly icon mentioned earlier. You can also seek advice from other third-party organizations. Many certified organic products meet the generally accepted criteria for GMO-free foods.
If you are sourcing from a supplier, ask for non-GMO options directly. While not every supplier will necessarily have suitable products available, some of them certainly will. There is a small but significant market for such products, and certain restaurants or food service providers make a point of using as many GMO-free products as possible.
Learning More About Food and Beverage Safety
Not every job in the food service industry requires you to be educated about genetic modification. However, public-facing employees, such as restaurant wait staff, will likely encounter questions about GMO foods at some point.
Keeping up with food and beverage safety and compliance isn’t always easy. The cultural landscape and regulations surrounding these topics can change frequently, vary by state and cover a wide range of subjects. That’s why it’s so important to have a reliable source of safety training.
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