Tips for Eating Non-GMO from Leading Food Experts and Activists

With more than 15,000 products Non-GMO Project Verified, it is now easier than ever to eat non-GMO. However, as we all know, keeping our diets clean and healthy takes commitment, particularly when we are are juggling all of the demands of everyday life. We asked leading food experts and activists, many of whom are the busiest people we know, what that they do to keep GMOs out of the meals they eat and feed their loved ones.  Hopefully, you will be as inspired as we were by their answers.

“We keep GMOs out by simply doing one thing: eat less fake food. GMOs sneak into all of the processed stuff. By doing that one thing, eating real food instead of fake food made out of ingredients designed in a laboratory meant to simulate food, you can go a long way to protecting your family from these ingredients now regulated by the EPA as a pesticide. So what to sub in instead? We love dried fruits, dried mangoes, cranberries and nuts. We also keep clementines on hand and a load of bananas. Kids tend to crash after school, so the fruit gives them a quick hit as you get them ready for your next activity.”- Robyn O’Brien, Founder, Robyn O'brien


Ocean Robbins “I keep GMOs out of our family’s fridge by reading labels. The first thing I look for is a USDA Organic or Non-GMO Project certified logo. If I don’t see that, then I make sure there is no corn, soy, Canola, ‘vegetable oil’, or sugar that isn’t from cane. It takes a bit of doing, but I only have to vet a product once, and then once I decide something is okay, I can buy it regularly and only re-screen every few months.”- Ocean Robbins, CEO, The Food Revolution Network, and co-author of Voices of the Food Revolution. Connect with his work at


“I keep GMOs out of my body by eating organic ‘real’ food!”- Elizabeth Kucinich, Director of Policy at the Center for Food Safety, organic ag advocate & champion for animals and the environment. e kucinich


Dr. Mercola “One way you can be sure to keep GMOs off your dinner table is to stop eating processed foods. This will avoid nearly all GMOs along with a variety of other dangerous ingredients. Better yet, grow your own food, or join a Community Service Agriculture program. It has many rewards, from providing you with fresher, uncontaminated produce and cutting your grocery bill, to increasing your sense of well-being and slashing your risk of suffering from disease. My primary meal of the day typically consists of about half a pound of home grown organic sunflower sprouts, four ounces of homemade fermented vegetables, half of a large organic red pepper, several tablespoons of raw organic butter from a local farmer, some red onion, a whole avocado and about three ounces of wild Alaskan salmon or organic, pastured chicken. No GMOs on my plate.”- Dr. Joseph Mercola, Founder,, most visited natural health site.


“Genetically engineered corn, soy and canola oil are the cheapest for restaurants to purchase. When I eat out, I always ask the server what kind of oils are used in the restaurant – this is where GMOs are hidden in almost everything from salad dressings to soups to pan or deep fried items. If there is a possible GMO ingredient being used, I’ll ask for my dish to be prepared dry or with pure olive oil or coconut oil if they have it.”- Vani Hari, known as the Food Babe, is an activist committed to changing the food system. Her successful writings and consultation has resulted in getting Chipotle to disclose their full ingredient list online, removing TBHQ and artificial food dyes in Chick-fil-A menu items and getting Kraft to start removing artificial food dyes from their Mac & Cheese. Vani Hari


Max Goldberg “For me, it is pretty basic. In order to eat non-GMO, I always look for USDA certified organic products because GMOs are prohibited in organic. And if I can find products that are both USDA certified organic and Non-GMO Project Verified, those are the ones that I will always choose first. Having both certifications gives me assurance that I am eating the cleanest and safest food available.”- Max Goldberg, Founder of Living Maxwell, one of the most widely read organic food bloggers in the country. He is also the founder of, the world’s first pressed organic juice directory.


“I try to eat organic, and avoid processed food.”- Frances Moore Lappé, author of 18 books including the three-million copy Diet for a Small Planet. She is the co-founder of three national organizations that explore the roots of hunger, poverty and environmental crises, as well as solutions now emerging worldwide through what she calls Living Democracy. Her most recent book is EcoMind: Changing the Way We Think to Create the World We Want 200px-FMLappeKamphausen(c)SteffiBehrmann09


Ashley Koff “As a Qualitarian, I aim to make better quality nutrition choices as I recognize quality as key to optimal health. I keep GMOs out of my diet daily by only choosing to supplement my food with Non-GMO Project Verified supplements.”- Ashley Koff RD, founder The AKA (Ashley Koff Approved) List


“Most processed foods in the supermarket today contain genetically engineered ingredients, though you wouldn’t know it from their labels, so I find one of the most effective ways to keep GMOs out of my family’s diet is to cook and serve whole foods as much as possible, choosing local and organic when I can.”- Anna Lappé, founder, Small Planet Institute and the Small Planet Fund. She is currently the head of the Real Food Media Project, a new initiative to spread the story of the power of sustainable food using creative movies, an online action center, and grassroots events. Anna Lappe