For decades, human consumption of genetically modified organisms has inspired misbegotten fear in consumers because few of us understand the technique, which uses bits of DNA from other plants, animals or even bacteria to create desired traits in crops.

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But no evidence has ever been found proving that GMOs harm human health. In fact, every major scientific organization, including the National Academy of Sciences and the World Health Organization, has attested to the safety of this plant breeding technology. And while GMO crops can cause “genetic drift” in nearby fields, measures can be taken to avoid this. Consumers need to understand that GMOs aren’t inherently dangerous to human health or the environment any more than a television inherently damages your intelligence. GMO breeding is simply a technological platform: The danger or benefit lies in how it is applied.

We must move beyond the question of whether GMO crops should be developed at all, and instead focus on which applications will bring the most value to our world. Scientists are working to develop genetically modified crops with wider, deeper roots that can significantly improve carbon storage in soil. Research is also underway to develop GMO and gene-editing crop varieties of staple grains and specialty foods —  from coffee and cacao to citrus and wine grapes — that are tolerant not only of heat and drought, but of the many other climate pressures bearing down on farmers worldwide:  flooding, invasive insects, bacterial blights and shifting seasons.

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