The ban on growing genetically modified crops in Switzerland is set to expire at the end of this year. Plans are in place to extend it for the fourth time, and modern genome editing will also remain prohibited under the extended moratorium. Consequently this tool, which holds great promise for plant cultivation, will continue to be regulated just as strictly as traditional genetic engineering. Those in favour of such strict regulation often argue that consumers reject genetically modified produce anyway. But this argument does not necessarily hold up under close examination.
Proponents of the moratorium often cite older studies, which focused on early methods of genetic engineering, or derive their results from unsuitable data. Many claims refer to an annual survey carried out by the Federal Statistical Office1 to back the argument of low consumer acceptance, for example. In it, consumers share their views on the danger of genetic engineering to food production. According to the survey results, genetically modified food is perceived as similarly hazardous as decreasing biodiversity, synthetic pesticides and climate change.
Our perception is context-dependent
We cannot conclude from an isolated question alone that consumers fundamentally reject genetic engineering. Detached from a technological context, the focus on dangers masks other aspects that may have an impact on acceptance. Risk research has shown that humans are willing to accept a limited degree of uncertainty when they can see a personal or societal benefit.
