2 Say no to GMO
The marvels of science have produced hardy grains that are easier to cultivate, and crops that resist common blights.

While superb for mass production and avoiding Malthusian predictions of world hunger, GMO isn’t loved by everyone. Some people are intrinsically worried about food tinkered with within the confines of a laboratory. It’s a debate that’s not going away.

“The food ethics debate is high on many people’s agenda. We are anti-GMOs. These are high-minded ideals, but in reality it’s about the commercial control companies exert on our food chain,” says Chehimi.

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Just Falafel nutritionist and health promoter Hala Barghout says chefs and consumers are both coming round to organic, non-GMO foods.

She explains: “People are leaning towards purchasing organic products for health and environmental purposes despite the difference in cost between organic and non-organic food items.”

Gleeson believes the informed are a minority still.

“The reality is, at this stage of the game, there isn’t anything but genetically modified foods. If we compare fruit today to that grown two hundred years ago there is quite a significant difference in size, colour and taste. When glancing into a box of modern vegetables, you’ll see they’re all the same colour, shape and size. This isn’t normal.”

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