The “genetic revolution” in agriculture powered by gene editing can help preserve access to traditional foods in the future, protecting them from environmental threats, says Qu Dongyu, director-general of the United Nations Food and Agriculture Organization.
“Protecting genetic biodiversity is key to building resilient agrifood systems. By leveraging modern technology to enhance crop diversity, we preserve essential biodiversity and enjoy food diversity,” Qu said Tuesday, the opening of the Norman E. Borlaug International Dialogue in Des Moines, Iowa.
Gene editing, which accelerates the traditional breeding process, can “do more than just improve crop yields; they could also bring people and cultures closer together,” he went on.
Cut through the clutter! We deliver the news you need to stay informed about farm, food and rural issues. Sign up for a FREE month of Agri-Pulse here.
“By preserving and enhancing the unique traits of local and indigenous foods, gene editing can help protect our diverse food heritage. These innovations ensure that traditional crops, long embedded in local food cultures, can thrive in a changing, stressed world.”
Using the new breeding technology can help “ensure crops, livestock, and fish diversity, and thus food diversity, while addressing the global challenges of climate change, food security, and environment,” he said.
Two scientists who led efforts to establish a storage vault holding more than a million seed samples are being awarded the 2024 World Food Prize this week in conjunction with the conference. Geoffrey Hawtin is founding director and executive board member at the Global Crop Diversity Trust and Cary Fowler is currently the U.S. special envoy for global food security.
