Food Evolution film screening and panel discussion

Thursday, February 8, 2018 - 7:00pm to 9:00pm

Lory Student Center Theater

"...the film explores all the ways science has been used and abused in public discourse surrounding the genetic engineering of food. In a world of misinformation and disinformation, nothing can be more timely." - Neil deGrasse Tyson

Amidst a brutally polarized debate marked by passion, suspicion and confusion, FOOD EVOLUTION, by Academy Award®-nominated director Scott Hamilton Kennedy (The Garden, Fame High, OT: Our Town), explores the controversy surrounding GMOs and food. Traveling from Hawaiian papaya groves, to banana farms in Uganda to the cornfields of Iowa, the film, narrated by esteemed science communicator Neil deGrasse Tyson, wrestles with the emotions and the science driving one of the most heated arguments of our time.

In the GMO debate, both pro and anti-camps claim science is on their side. Who’s right? FOOD   EVOLUTION shows how easily misinformation, confusion and fear can overwhelm objective analysis. How do we ensure that our food supply is safe, and that everyone has enough to eat? How do we feed the world while also protecting the planet? Has genetic engineering increased or decreased pesticide use?  Are GMO foods bad for your health? And, most importantly, what data, evidence and sources are we using to approach these important questions?

While the passionate advocates in the film are all concerned with the stewardship of safe, nutritious food for the planet, their differing views over what constitutes the truth have pit them against each other, rendering the very subject of food itself into an ideological battleground.

Panel discussion following the film:

Sue Doe, Department of English, CSU
Scott Haley, Department of Soil and Crop Sciences, CSU
Garry Auld, Department of Food Science and Human Nutrition, CSU
Pat Byrne, Department of Soil and Crop Sciences, CSU

Moderated by:

Matthew Wallenstein, Natural Resource Ecology Laboratory, CSU


School of Global Environmental Sustainability, Department of Ecosystem Science and Sustainability, College of Agricultural Sciences, and CSU Ventures
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