The genetic engineering of food is a relatively new and untested technology that raises significant questions about its impact on society, the economy, and our environment. Will genetically engineered (GE) foods provide us with new health benefits or make us ill from allergic reactions and increased antibiotic resistance? Will it feed the world's poor, or make the poor more dependent on patented seeds and food monopolies? Will it create more pest resistant plants or create "superpests" that will need even stronger poisons to kill them?

Studies can be found to support both sides of these arguments as scientists try to determine what are the real public health and environmental risks and what is the best way to safely harness the potential, and avoid the dangers, of GE foods.

Many are uncomfortable that this decision has largely been left up to the companies that profit from their sale. The Food and Drug Administration, US Department of Agriculture and Environmental Protection Agency have not carried out nor do they require long-term safety studies on health or environmental impacts.

Investors face economic risks as the GE food controversy has resulted in large-scale market and consumer backlash, and the potential for financial liability if these products result in environmental or health problems. AYS has helped monitor economic risk in three reports: "Monsanto and Genetic Engineering: Risk for Investors" (2005), "Risky Business: Financial Risks that Genetically Engineered Foods Pose to Kraft Inc and Shareholders" (2003), and "Genetically Engineered Food and Financial Risks" (2001). A shareholder coalition led by Interfaith Center on Corporate Responsibility has approached nearly 40 companies on this issue, with As You Sow engaging Starbucks, Monsanto, DuPont, Kraft, Hershey, Sysco, Whole Foods, Kellogg, and Safeway.