As a consumer and cook, I definitely want to know where my food comes from and whether or not it’s genetically modified. I am not persuaded by anyone’s insistence that GMOs are harmless; we simply cannot know for many more years, and if the squirrels won’t eat them, that says something to me. Weedkillers and seed contamination issues concern me as well.

At the grocery store, I want to know what I’m buying, and it will often be non-GMO versions from countries of my choosing. Labeling is essential. Companies may not wish to add this information, but it will be easy enough to do.

At a restaurant, I assume that I’m being served at least some GMOs unless told otherwise. Perhaps some specialty restaurants might have the interest and capability to minimize and track use.

The pertinent paragraph of HB 660 reads: “I. On and after July 1, 2014, any human or animal food offered for retail sale in this state shall be deemed misbranded if such food is, or may have been, entirely or partially produced with genetic engineering and such fact is not disclosed.”

It seems to me that a simple disclosure statement would serve most restaurants and customers just fine: “Items on this menu include or may include genetically modified ingredients, except where noted.” It’s not what they really want to say, probably, but it gives people fair warning, and covers the proposed legal requirement without impossibly onerous ingredient-by-ingredient tracking.

Ann Somers

Brookline

(Editor’s note: The writer is not related to Mike Somers, whose column appeared on this page last Sunday.)

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