New molecular methods that add or modify genes can protect plants from diseases and pests and improve crops in ways that are both more environmentally benign and beyond the capability of older methods. — Nina Fedoroff Copy Share Image
“The human population is too large, and the earth too small, to sustain us in the ways our ancestors lived. Most of the land… — Nina Fedoroff Copy Share Image
We have six-and-a-half-billion people on the planet, going rapidly towards seven. We're going to need a lot of inventiveness about how we use water… — Nina Fedoroff Copy Share Image
We have domesticated crops over a very long period of time, like tens of thousands of years. And crops get - seeds get carried.… — Nina Fedoroff Copy Share Image
India has the opportunity to be a leader in genetic engineering, It has institutions that no other country has. — Nina Fedoroff Copy Share Image
“With my simple engineering mind I was throughout optimistic and, therefore, carried the project through. I was naive enough to believe in its success.” — Nina Fedoroff Copy Share Image
In many places in the developed world, we eat or waste probably twice as many food calories as we really need. We're wasteful of… — Nina Fedoroff Copy Share Image
Civilization depends on our expanding ability to produce food efficiently, which has markedly accelerated thanks to science and technology. — Nina Fedoroff Copy Share Image
We are sliding back into a dark era, and there seems little we can do about it. I am profoundly depressed at just how… — Nina Fedoroff Copy Share Image
We've gotten so good at growing food that we've gone, in a few generations, from nearly half of Americans living on farms to 2… — Nina Fedoroff Copy Share Image
In the last century, as we learned more about genes, we were able to devise ways of accelerating evolution. — Nina Fedoroff Copy Share Image
There's almost no food that isn't genetically modified. Genetic modification is the basis of all evolution. Things change because our planet is subjected to… — Nina Fedoroff Copy Share Image
