Genetically Modified Food (GMF) Labeling Talking Points
- Restaurants are fundamentally different from packaged food companies or grocery stores. As end-users of products, restaurants are typically beholden to their supply chain with regard to their products, ingredients, and content. In addition, many items that are made by hand and customized on site naturally lack the consistency and reproducibility of products from food manufacturers.
- Given the incredible diversity of restaurants and array of culinary items they serve, application to restaurants would be difficult to administer and implement for the restaurant operator. A clear exemption for all products sold in restaurants is necessary to avoid inconsistencies and confusion for not only restaurant operators but consumers as well.
- The FDA, USDA, and EPA have determined that foods currently produced using biotechnology are safe and are identical in nutrition and composition to foods produced through other methods. In addition, biotech products are strongly regulated by these government agencies to further ensure the safety of the US food supply. The FDA has concluded there is not a need to require labels for genetically modified foods due to the fact that the production or processing is identical to non-genetically modified foods. The American Medical Association also supports this position, declaring there is no scientific justification for special labeling of genetically modified foods.
- Based on strong scientific evidence and consensus among a broad representation of scientific and governmental bodies, there is no known food safety or nutritional concern related to consuming food produced through biotechnology. A number of food and health organizations such as the American Medical Association and the Institute of Food Technologists recognize and support the use of food biotechnology.
- Food experts have noted that there is a point of diminishing return with regard to labeling. Too much unnecessary information can overwhelm consumers and defeat the original purpose. As for labeling of foods produced through biotechnology, the FDA requires special labeling of that product only if an allergen is introduced in the food during the process of biotechnology or if the nutritional content of the food differs significantly from its conventional counterpart, which is not the case with genetically modified foods.
- The majority of all soy and corn crops are genetically modified in the U.S. As a lot of restaurant menu items contain one of those ingredients, the impact of labeling would be magnified and it would be difficult and costly for restaurants to track and label ingredients as menu items change.
- We oppose mandatory labeling of genetically modified foods or ingredients as it implies inferiority from a quality and safety perspective of the product compared with conventional or organic counterparts.