As the U.S. Department of Agriculture prepares guidelines for labeling products that contain genetically modified ingredients, a new study from the University of Vermont reveals that a simple disclosure can improve consumer attitudes toward GMO food.
The thousands of farms that quilt Vermont’s landscape, from the southern foothills of the Green Mountains to the shores of Lake Champlain and the Quebec border, have long made the state an icon of bucolic, healthy living. But what lies beneath the soil? And, more importantly, how does it impact the air above — the air that Vermonters and their global neighbors all breathe?
- New Map Shows Many Old-growth Forests Remain In Europe
- People Waste Nearly a Pound of Food Daily
- Phosphorus Surplus Hurts Cleanup Efforts: Vermont
- Marine Charities Net More Than Commercial Fishing
- UVM Professor Named Fellow of Ecological Society of America
- Study First to Calculate Countries' Paris Agreement Targets for Agriculture
- Genetic Limits Threaten Chickpeas, a Globally Critical Food
- Most U.S. States Face ‘Progress Recession’
- Deb Markowitz joins the Gund Institute
- New Gund Fellows and Affiliates Announced
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