Can CRISPR make the cut? How the ‘genetic scissors’ reframe gene editing for food security

This ‘switching off’ (or ‘on’) of genetic pathways has occurred forever as part of natural evolution. These natural mutations have led to many improvements, including more resilient wheat and rice varieties with stronger stems, and over time, these tastier and more productive varieties have become the most widely adopted.

Yet, what if this ‘switch’ in a crop genome could be turned on and off intentionally, targeting genes that determine productivity, nutrition, disease resistance, and other key factors for food security? This is the potential of CRISPR gene editing technology. Unlike ‘transgenic’ genetically modified organisms (GMOs), whereby genetic material from a different variety or species is introduced into an organism’s DNA, with CRISPR, scientists can insert a sample of a species’ DNA under a microscope, and use CRISPR to activate (or, more commonly, deactivate) existing pathways, making a precise, targeted improvement to a crop’s characteristics.

CRISPR – often referred to as ‘genetic scissors’ – was discovered in 2012, and, proven to be the world’s fastest and most precise gene editing technology, its creators were awarded the 2020 Nobel Prize in Chemistry. Since then, its potential to contribute to global food security has become the focus of many scientists’ attention. To date, CRISPR has proven capable of doubling the productivity of rice, deactivating the absorption of toxic heavy metals, and is under exploration to increase crops’ nutrient density, overcome crop diseases and adapt to harsher climates.