Maeve Webster, of Menu Matters, described surveys on acceptability of GM foods during a Boardwalk Talks presentation arranged by Culinary Tides, Inc.  Webster described a study funded by the USDA National Institute of Food and Agriculture, conducted jointly by North Carolina State University, Iowa State University and the U.S. Army Corps of Engineers.  The results of interviewing 2,000 U.S. adults were published in Frontiers in Food Science and Technology. 

The study confirmed a significant difference in acceptability of GM technology, depending on age.  Forty percent of consumers over age 60, representing Generation X and Boomers were disinclined to either buy or eat GM foods.  This compared to 22 percent of Millennials, age 40 and upwards and Generation Z, under 25.

Ms. Webster maintains that the food industry should be proactive and promote the benefits of GM technology with respect to sustainability and climate change, especially with reduced availability of water.

Ms. Maeve Webster of Menu Matters

The tenor of her presentation implied that the food industry has inappropriately limited GMO ingredients in foods. This is based on errors in early marketing emphasizing freedom from GMO ingredients on labels.  Ms. Webster considers that this approach reinforced and validated the misperception that GM products were in some way deleterious.

Focused messages addressed to Generation Z consumers would be beneficial since this cohort is more receptive to science-based information and to technology that will limit global warming and remediate the environment.