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There's almost no food that isn't genetically modified. Genetic modification is the basis of all evolution. Things change because our planet is subjected to a lot of radiation, which causes DNA damage, which gets repaired, but results in mutations, which create a ready mixture of plants that people can choose from to improve agriculture.

From Nina Fedoroff

In many places in the developed world, we eat or waste probably twice as many food calories as we really need. We're wasteful of food. We ship all over the world. We're now realizing that generating the energy to ship the food around the world is also ruining our climate.

From Nina Fedoroff

We have six-and-a-half-billion people on the planet, going rapidly towards seven. We're going to need a lot of inventiveness about how we use water and grow crops.

From Nina Fedoroff

One of the really remarkably beneficial aspects of genetic engineering is that much of the previous methodology for controlling pests and so forth is through chemicals that affect a very broad spectrum of insects, for example, or fungicides that control fungi.

From Nina Fedoroff

We need to continue to decrease the growth rate of the global population; the planet can't support many more people.

From Nina Fedoroff

There are probably already too many people on the planet.

From Nina Fedoroff

We wouldn't think of going to our doctor and saying 'Treat me the way doctors treated people in the 19th Century,' and yet that's what we're demanding in food production.

From Nina Fedoroff

Civilization depends on our expanding ability to produce food efficiently, which has markedly accelerated thanks to science and technology.

From Nina Fedoroff

As people around the world become more affluent, they are demanding diets richer in animal protein, which will require ever more robust feed crop yields to sustain.

From Nina Fedoroff

New molecular methods that add or modify genes can protect plants from diseases and pests and improve crops in ways that are both more environmentally benign and beyond the capability of older methods.

From Nina Fedoroff

Nina Fedoroff

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