The range and quality of food that we can buy has changed because of technological and scientific advances. Some people regard this change as an improvement, while others believe that it is harmful. Discuss both views and give your own opinion.

People have differing views about whether technological advances in
food
are considered harmful or beneficial. In my opinion, while there are certain threats to the environment, the benefits of
food
technology to humans outweigh the drawbacks. On the one hand, opponents point out that scientific developments in
food
have several detrimental effects on our ecosystems.
Firstly
, as genetically modified (GM)
food
starts to dominate agriculture, many other
crops
have been vanishing.
Secondly
, as GM
crops
are resistant to pests, there is a growing risk that some essential
food
chains can be broken.
Thirdly
, some chemicals in GM
crops
not only does resist
to
Change preposition
apply
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pests
,
Remove the comma
apply
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but
also
kill bugs that we need, like butterflies.
Therefore
, it is often said that advanced
food
science endangers biodiversity and causes irreversible harm to our ecosystems.
On the other hand
, I believe that
food
innovations
is
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are
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of paramount importance to the lives of many people. Due to growing populations around the world,
food
shortages have become a pressing problem in many countries, especially in the more impoverished areas. With the advent of genetically modified
food
, more
crops
can be produced at a lower cost, which means
food
can be more affordable and abundant.
This
is all the more important as the
food
supply problem has been exacerbated by the intensification of international conflicts in recent years. Adding to
this
,
food
innovation does give people more options. Planted-based meat is a point in case. In conclusion, while there are some threats to biodiversity, I believe that technological and scientific advances in
food
solve critical
food
supply issues and provide us with important
food
choices, and that, overall, is more important.
Submitted by Peter Chan on

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