Team:SF Bay Area DIYbio/Safety

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<h1 >WELCOME TO iGEM 2014! </h1>
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<p>Your team has been approved and you are ready to start the iGEM season!
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<br>On this page you can document your project, introduce your team members, document your progress <br> and share your iGEM experience with the rest of the world! </p>
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<p style="color:#E7E7E7"> <a href="https://2014.igem.org/wiki/index.php?title=Team:SF_Bay_Area_DIYbio/Safety&action=edit"style="color:#FFFFFF"> Click here  to edit this page!</a> </p>
<p style="color:#E7E7E7"> <a href="https://2014.igem.org/wiki/index.php?title=Team:SF_Bay_Area_DIYbio/Safety&action=edit"style="color:#FFFFFF"> Click here  to edit this page!</a> </p>
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<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Parts"style="color:#000000"> Parts</a></td>
<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Parts"style="color:#000000"> Parts</a></td>
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<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Modeling"style="color:#000000"> Modeling</a></td>
 
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<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Safety"style=" color:#000000"> Safety </a></td>
<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Safety"style=" color:#000000"> Safety </a></td>
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<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/ELSEI"style=" color:#000000">Ethical, Legal, Societal, Environmental Issues</a></td>
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<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Attributions"style="color:#000000"> Attributions </a></td>
<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Attributions"style="color:#000000"> Attributions </a></td>
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<a href="https://2014.igem.org/Team:SF_Bay_Area_DIYbio/Future_Plans"style="color:#000000"> Future Plans </a></td>
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<p><b>SAFETY</b><br>
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<p><b><font size="5">SAFETY</font></b><br><br>
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<b>Lab safety considerations for this project</b><br>
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<b>Lab safety considerations for this project</b><br><br>
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Team members have received safety training instruction relevant to specific experiments.  Both BioCurious and Counter Culture Labs have specific multitl-person biosafety teams.  One of the team advisors, Patrik D’haeseleer, is on the safety team for both labs and has briefed both teams on the project. One of the safety consideration is that only plasmids will be allowed to leave the lab and be transported from location to the other – no live yeast or purified protein at this stage.  Both labs are strictlymeet the guidelines for BSL-1.
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Team members have received safety training instruction relevant to specific experiments.  Both BioCurious and Counter Culture Labs have specific multi-person biosafety teams.  One of the team advisors, Patrik D’haeseleer, is on the safety team for both labs and has briefed both teams on the project. Both labs strictly meet the guidelines for BSL-1.
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<br><br>
The risks for members working on this project include the risk of RG1 lab strains.  There is no risk to the general public, since we are working with auxotrophic baker’s yeast carrying a plasmid expressing food proteins.
The risks for members working on this project include the risk of RG1 lab strains.  There is no risk to the general public, since we are working with auxotrophic baker’s yeast carrying a plasmid expressing food proteins.
To mitigate the risks to the environment from this project we are using yeast that can’t make its own uracil and must be grown on media containing supplement uracil.  This yeast strain is highly unlikely to be viable outside of specific lab conditions. Another safety precaution we have put in place to make sure our project stays contained is that only plasmids will be allowed to leave the lab and be transported from one location to the other – no live yeast or purified protein at this stage.  
To mitigate the risks to the environment from this project we are using yeast that can’t make its own uracil and must be grown on media containing supplement uracil.  This yeast strain is highly unlikely to be viable outside of specific lab conditions. Another safety precaution we have put in place to make sure our project stays contained is that only plasmids will be allowed to leave the lab and be transported from one location to the other – no live yeast or purified protein at this stage.  
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As we work on the project we continue to address safety considerations and assure that the experiments and work is done with best lab practices.
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As we work on the project we continue to address safety considerations and ensure that the experiments and work is done with best lab practices.
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<p><b>Social and Ethical Concerns</b><br>
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Factory farming often entails treating animals less well than most of us would like, and it is likely that providing better alternatives will decrease demand for traditional products and thus decrease the number of poorly treated animals. Using genetic engineering to achieve such a goal makes this an interesting ethical quandary for many of those who oppose GMOs and champion the ethical treatment of animals. There are three important points that should be considered when addressing this issue:<br>
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<li>Real Vegan Cheese will not contain any GMOs. The genetically engineered yeast is only used to produce milk-protein. The yeast itself stays behind while only the milk-protein becomes part of the cheese.
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<li>The yeast will be contained in bioreactors, not grown freely in the environment.
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Additionally, the strains of yeast will be engineered to prevent them from growing outside of the intended bioreactors. This will prevent environmental contamination and contamination of the products of nearby yeast farmers (brewers and bakers).
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<li>This method of production has been used for more than three decades, safely, successfully, and at large scale to produce anything from vanillin (vanilla flavor) [4] to life-saving drugs such as insulin [5] and affordable malaria medicine [6].  These issues should be taken into account when evaluating whether the dangers risks of genetic engineering outweigh the potential for reducing animal mistreatment. As a relevant comparison, most of the cheese produced today is made with a rennet enzyme manufactured using genetically engineered organisms grown in bioreactors, which has limited the need for harvesting rennet from the stomach linings of young cows [7].
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<p><b>Environmental Impact</b><br>
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The cost of yeast-based production of cheese protein makes it unlikely that it will pose a threat to traditional methods in the near future. It is likely, however, that this method will provide an alternative for those with dietary restrictions, whether ethical, religious, or health related.
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That being said, production of milk and cheese using milk from factory-farmed animals has a host of environmental and ethical problems, and it is important to understand if this method of production will be preferable from an environmental standpointand we believe that the method we outline could potentially have less off an environmental impact.<br>
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The conclusion of the 400-page UN report "Livestock’s long shadow" has this to say:<br><i>
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…the livestock sector is a major stressor on many ecosystems and on the planet as whole. Globally it is one of the largest sources of greenhouse gases and one of the leading causal factors in the loss of biodiversity…</i><br>
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While our team is still working on a comparison of the expected impact on climate change per gram of cheese produced using traditional methods versus yeast-based production, it will likely be relatively simple to contain the carbon dioxide released from large bioreactors, while doing the same for the methane produced by grazing cattle poses a unique and difficult challenge. At first glance, the required food source for yeast is potentially less favorable than that preferred by cows, since yeast’s preferred diet of sugars makes it compete with humans for arable land capable of supporting sugar-producing plants, whereas ungulates are able to digest foods that grow on land less suited for traditional crops. In reality, both bioreactors and livestock are often fed with various industrial byproducts not fit for human consumption, which complicates the comparison and makes it difficult to ascertain how bioreactors compare to cows in their effect on biodiversity and on the global food supply. A more thorough analysis is part of our effort, and we welcome anyone who wishes to collaborate or critique.</p>
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<p><b>STATEMENT OF ETHICS</b><br>
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<b>Purpose of this statement</b><br>
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As part of our work on this project, we drew up a statement of ethics to help guide our practices. This document describes our core values and how we are striving to implement them in our work on the Real Vegan Cheese Project. Our code of ethics is based on the draft code formulated by participants in the 2011 North American DIYbio Congress. See also, the draft code developed at the 2011 European DIYbio Congress. These ethics are for the Real Vegan Cheese Project and do not represent the ethics of Counter Culture Labs, or Biocurious.<br>
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<b>Open Access</b><br>
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Promote citizen science and decentralized access to biotechnology. We believe all people have the right to engage in scientific inquiry and we strive to promote access to tools and technical knowledge to make that engagement possible. Asking questions and seeking answers is a fundamental part of who we are as humans, and crucial to securing a hopeful future for the planet. We are committed to keeping Real Vegan Cheese 100% open, but in a world in which openness is not the norm, it is not necessarily obvious how best to achieve that goal. Our meeting notes and lab experiments are available online, but would this be enough to keep another entity from patenting our techniques? We considered several options to ensure that anybody who wants to can continue to work on this project in the future. One option we considered is the newly developed Defensive Patent License (DPL), which would make our technique freely available to anyone else who also agrees to put their patents in a common “pool” (a legal mechanism similar to and inspired by the GNU General Public License and other efforts to promote free and open source software development) (Schultz and Urban 2012). However, the DPL would restrict access to those who do not opt in to the pool. After some spirited discussion and a vote, our current plans are to patent our innovation and then “abandon” the patent into the public domain. This way, no one will be able to privatize our work and it will remain truly open to anyone who wants to use it. In addition, we are furthering openness in synthetic biology by contributing to iGEM's public Registry of Standard Biological Parts.<br>
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<b>Transparency</b><br>
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Emphasize transparency, the sharing of ideas, knowledge and data. We believe that transparency breeds trust. So many organizations work behind closed doors or patent walls. Like the many processes before us, our open process enhances innovation, brings the conversation to a wide audience, and asks for participation - not exclusion. We implement transparency by publishing meeting minutes and lab notes on our wiki, and publicizing our meeting times and location on Meetup.com and on our website. Those who want to participate but are not local can join us virtually.<br>
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<b>Education</b><br>
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Engage the public about biology, biotechnology and their possibilities. Our education philosophy moves beyond a “deficit” model that sees the public as lacking in scientific knowledge, to one that seeks to harness the diverse skill sets of community members and engage them in substantial discussion about how to steer the development of biotechnologies. We recognize that everyone – those with scientific training included – comes to the table with expertise in some areas and not others, and we seek to learn from each other. By working on meaningful, member-guided projects, the question we are asking the public changes from “should scientists or corporations be allowed to…?” to “how should we use these tools?” This education philosophy is supported by recent scholarship in Science and Technology Studies (STS). STS scholarship has moved beyond often misleading and over-simplifying “for or against” opinion polling to show that both European and US publics are not anti-GMO, but rather ambivalent about technologies that seek to modify organisms. In general, people who express apprehension about these technologies are not dead set against a particular technique (such as genetic modification). Instead, they frequently have concerns about the context in which such techniques are “developed, evaluated, and promoted” - concerns which can stem from a lack of faith that institutional actors and processes are acting in the best interests of the public (Marris 2001). Finally, members of the public also express concern regarding the complexity of biology and the unknown consequences of intervening in systems which are not fully characterized (Pauwels 2013). These concerns will not necessarily evaporate by feeding the public more technical information, although many of our members join because they want to learn more about biology. Instead, we believe that the best and most respectful response to public ambivalence is to develop and use biotechnologies in a radically open and transparent manner.<br>
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<b>Safety</b><br>
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Adopt safe practices. Comply with FDA guidelines; Biosafety level 1.<br>
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<b>Environment</b><br>
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Respect the environment. We believe that using animals as large-scale food production machines is ethically and environmentally irresponsible. The Real Vegan Cheese project was motivated by a desire to find more sustainable and humane alternatives to the model of industrial agriculture. While using yeast seems clearly preferable from an animal welfare perspective, assessing the environmental impact of shifting production to yeast is more complicated. To understand whether large-scale cheese production using yeast would be more environmentally friendly than the current mammal-based model, our team is working on comparing the efficiency of each method: how much biomass is required to produce a given amount of cheese through each method? How much energy input is required for both? Finally, the dairy industry is known to be a significant contributor of the greenhouse gases that are warming our planet (producing 4% of the total human-caused greenhouse gases, according to a 2010 UN report). Could our method of cheese production help reduce this number? <br>
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<b>Peaceful Purposes</b><br>
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Biotechnology should only be used for peaceful purposes. We are currently living the consequences of science used in the name of creating power and profit for people (environmental degradation, poor access to meds). If humanity wants to grow and evolve into the future, we must harness the power of biology for the betterment of the planet and its inhabitants. Real Vegan Cheese has committed itself to producing a sustainable and renewable food source that is not only good for human consumption, but also good for the planet. We recognize the potential of open-access projects to contribute to resource equality and peace around the globe and are committed to playing our part in moving humanity forward.<br>
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<b>Tinkering</b><br>
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Tinkering with biology leads to insight; insight leads to innovation. <br>
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In our work, we are not only tinkering with biology; we are also tinkering with the kinds of social forms that support scientific innovation. Our diverse, open, and decentralized group is practicing science in a new way, with different constraints and motivations than teams in the academic or corporate world. We are consensus based, rather than having a PI or a CEO. Inevitably, our organization will inflect the work we do and the direction we take the project. But it takes continued reflection, and occasional readjustments, to the organizational aspects of the project (for example, how team members communicate) to keep things moving forward. As one example of this reflection and readjustment, members with extensive lab experience recently led a discussion about to include in the lab notebook, to make sure that everyone is on the same page and information about experiments is recorded consistently. <br>
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<b>Community</b><br>
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Reach out to the local community, carefully listen to any concerns and questions and respond honestly. We have made an effort to respond thoughtfully to those who reached out to us with sincere concerns on social media. In addition, we have reached out to Friends of the Earth, an environmental group that is also located in the Bay Area and has been critical of synthetic biology. We hope to start a dialogue that builds on our common concern for the environment, and we hope that they can provide constructive criticism that helps us stay true to our vision of producing a more ethical and sustainable cheese. <br>
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In addition, this project is helping to build the DIYbio community in the Bay Area, attracting people and resources to our community labs so that they can continue their mission of providing the education and tools to make science more accessible. <br>
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<b>Citations</b><br><i>
 
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Food and Agriculture Association of the United Nations. “Greenhouse Gases From the Dairy Sector: A Life Cycle Assessment.” 2010. Available: http://www.fao.org/docrep/012/k7930e/k7930e00.pdf
 
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Marris, Claire. “Public Views on GMOs: Deconstructing the Myths.” EMBO Rep., 2(7): 545–548. Jul 7, 2001.
 
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Pauwels, Eleanor. “Public Understanding of Synthetic Biology.” BioScience, 63(2):79-89. 2013.
 
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Schultz, Jason, and Urban, Jennifer M. “Protecting Open Innovation: The Defensive Patent License as a New Approach to Patent Threats, Transaction Costs, and Tactical Disarmament.” Harvard Journal of Law and Technology, Vol. 26, 2012. Available at SSRN: http://ssrn.com/abstract=2040945
 
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Latest revision as of 00:07, 18 October 2014



Click here to edit this page!

 


SAFETY

Lab safety considerations for this project

Team members have received safety training instruction relevant to specific experiments. Both BioCurious and Counter Culture Labs have specific multi-person biosafety teams. One of the team advisors, Patrik D’haeseleer, is on the safety team for both labs and has briefed both teams on the project. Both labs strictly meet the guidelines for BSL-1.

The risks for members working on this project include the risk of RG1 lab strains. There is no risk to the general public, since we are working with auxotrophic baker’s yeast carrying a plasmid expressing food proteins. To mitigate the risks to the environment from this project we are using yeast that can’t make its own uracil and must be grown on media containing supplement uracil. This yeast strain is highly unlikely to be viable outside of specific lab conditions. Another safety precaution we have put in place to make sure our project stays contained is that only plasmids will be allowed to leave the lab and be transported from one location to the other – no live yeast or purified protein at this stage. As we work on the project we continue to address safety considerations and ensure that the experiments and work is done with best lab practices.


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