Community Attitudes Toward Gene Editing in the Red Meat Sector


New research by the Food Values Research Group sheds light on community attitudes towards the use of gene editing in the beef industry.

The research, which was funded by Meat & Livestock Australia and the Australian Government, was undertaken by Food Values Research Group convenor Prof Rachel Ankeny as well as FVRG collaborators Dr Heather Bray and Ms Rebecca Paxton. As part of this project, the group conducted a mix of qualitative and quantitative research, including community focus groups, stakeholder interviews and a producer survey. This research provides valuable insight into community and producer attitudes and values associated with the use of gene editing in beef and sheepmeat production as well as the implications for community engagement in this area.

Please see here for a copy of the report and to learn more about MLA's response to the research.

Tagged in gene editing, beef industry