The American Council on Science and Health responds to a New York Times article on the paper’s genetically modified organisms’ coverage.

Why America’s supposed newspaper of record has become a voice for anti-biotechnology food activists remains a profound mystery. The only plausible explanation is that this is calculated; the New York Times must be tailoring its reportage to its customers, who consist mostly of well-to-do, organic-food-eating elites. Evidence plays little to no role in the paper’s coverage of controversial scientific issues.

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A systematic overview of more than 100 studies comparing organic and conventional farming finds that the crop yields of organic agriculture are higher than previously thought. The study, conducted by UC Berkeley researchers, also found that certain practices could further shrink the productivity gap between organic crops and conventional farming.

The study, to be published online Wednesday, Dec. 10, in theProceedings of the Royal Society B, tackles the lingering perception that organic farming, while offering an environmentally sustainable alternative to chemically intensive agriculture, cannot produce enough food to satisfy the world’s appetite.

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The most recent CAST Issue Paper, “The Potential Impacts of Mandatory Labeling for Genetically Engineered Food in the United States,” explores the issues surrounding mandatory labeling of GE foods. EMAC Director Nicholas Kalaitzandonakes co-authored the paper along with Alison Van Eenennaam from the University of California-Davis, Bruce M. Chasey from the University of Illinois-Urbana-Champaign and Thomas P. Redick, Global Environmental Ethics Counsel, LLC .

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