Should NYU students care about labeling GMO foods in dining halls?

Dining services says it is cost-prohibitive to purchase GMO-free foods.

NEW YORK—Keith Kloor, an environmental journalist and NYU professor, sighs into the recorder. “The studies have not shown that organic food is any more nutritional. It doesn’t have a higher nutritional…value than conventional foods,” he says, in response to a series of questions concerning the healthiness of genetically modified food.

The fight to label genetically modified organisms in food has been big news for over two years in the United States. Maine and Connecticut recently approved legislation requiring the labeling of GMOs, but neither state has implemented said legislation yet. Twenty-six other states introduced bills to label GMOs last year, but in many states, such as Texas, proponents of GMO labeling seem to be making little headway.

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Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

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Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

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The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

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