Join the College of Agriculture and Life Sciences for this one-night-only film screening in the main theater at The Loft Cinema. The film will be followed by a panel discussion with Mr. Arnold Burruel of Burruel & Burruel Farms, Dr. Donato Romagnolo and Dr. Melanie Hingle from our Department of Nutritional Sciences and Dr. Ken Feldmann from our School of Plant Sciences.
Amidst a brutally polarized debate marked by passion, suspicion and confusion, FOOD EVOLUTION, by Academy Award®-nominated director Scott Hamilton Kennedy, 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.
Enlisting experts such as Mark Lynas, Michael Pollan, Alison Van Eenennaam, Jeffrey Smith, Andrew Kimbrell, Vandana Shiva, Robert Fraley, Marion Nestle and Bill Nye, as well as farmers and scientists from around the world, this bold and necessary documentary separates the hype and emotion from the science and data to unravel the debate around food, and help audiences reach their own conclusions. In a debate in which all sides claim to be on the side of science, FOOD EVOLUTION brings a fresh perspective to one of the most critical issues facing global society today.
Mr. Arnold Burruel, Burruel & Burruel Farms, Marana, Arizona
Mr. Burruel is a cotton, alfalfa and small grains farmer in Pima County. He includes biotech crops, such as cotton, in the mix of crops that he grows.
Dr. Melanie Hingle, University of Arizona College of Agriculture and Life Sciences
Dr. Hingle is an Assistant Professor of Nutritional Sciences and Public Health. For more than 15 years she has worked at the intersection of nutrition sciences and public health, with a focus on health promotion and chronic disease prevention in children and families. Dr. Hingle is a Registered Dietitian Nutritionist with training and experience in health promotion and behavioral sciences, dietary intake assessment, and the design and conduct of studies focused on health behavior change and diabetes prevention.
Dr. Kenneth Feldmann, University of Arizona College of Agriculture and Life Sciences
Dr. Feldmann is a Professor of Plant Sciences. His research interests include plant functional genomics and biotechnology, and he teaches biotechnology. Prior to joining UA, Dr. Feldmann was employed at several plant biotechnology companies.
Dr. Donato Romagnolo, University of Arizona College of Agriculture and Life Sciences
Dr. Romagnolo is Professor in the Department of Nutritional Sciences and the Department of Cancer Biology. He is co-editor of Bioactive Compounds and Cancer and promotes research that deals with the role of bioactive food components as epigenetic regulators of expression of genes involved in cancer and inflammation.