Chemical complexity: Why we need to move beyond organic versus synthetic

By Tobias Webb
Jon Entine
Jon Entine

 

Jon Entine, who leads the Genetic Literacy Project, a science communication non-profit, joins Sustainable Wine’s Toby Webb to discuss chemicals and science in agriculture. Their robust discussion covers topics such as glyphosate, copper sulphate, gene editing, and the science and impacts of both synthetic and organic chemicals in food and wine.

About the author

Tobias Webb
Founder

Toby Webb is co-founder of Sustainable Wine. He is also founder of Innovation Forum, a leading platform for change in sustainable supply chains. He has spent 20+ years working in business and sustainability and has spent ten years teaching the subject at various London universities. He advises a number of companies large and small on sustainability. Businesses he has worked with include Patagonia, Interface, Bayer, SOK Group, Boots/Walgreens, Metro, Unilever, Nestle, Reckitt Benckiser, Sainsbury’s, and many others. He co-authored the UK’s national CSR strategy for David Cameron from 2006-10. He has been organising events, advising, teaching writing, blogging and podcasting on sustainable business since 2001. His (non-wine) blog is at www.sustainablesmartbusiness.com