Bruce Friedrich
PRESIDENT AND FOUNDER
Bruce Friedrich serves as GFI’s chief thought leader and relationship-builder, working in close partnership with GFI’s global teams and food system stakeholders around the world.
Areas of expertise: alternative proteins generally, GFI’s global programs and strategy, bicycling in heavy traffic.
Bruce has penned op-eds for the Wall Street Journal, Foreign Policy, Nature Food, Wired, and many other publications. He has represented GFI on the Ezra Klein Show, Making Sense (Sam Harris), TED Radio Hour, New Yorker Radio Hour, PBS News Hour, and a variety of other podcasts and TV programs. Bruce’s TED talk has been viewed almost 2.5 million times and translated into 30 languages.
Nature featured Bruce’s 2026 book Meat as one of its five “best science picks,” and Publishers Weekly selected Meat as one of the 10 best new releases in science, writing: “This packed account makes food science feel like an urgent and essential undertaking.”
The book has also received praise from Nobel Laureate in economics Michael Kremer, primatologist Jane Goodall, science fiction master Kim Stanley Robinson, and CSIS director of global food and water security Caitlin Welsh, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.”
Find out more on the book’s website, MeatBook.org.
Bruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University, the London School of Economics, and Grinnell College.
Talks & Podcasts
Audio
Articles and op-eds
Meat Matters Substack
Will anyone eat plant-based and cultivated meat?
Yes: When plant-based and cultivated meats reach taste and price parity with conventional meat, consumers, meat companies, and governments all have reasons to want them to win.
Cultivated Meat Has Been Declared Dead. I Remain Optimistic.
In less than a decade, costs have fallen by orders of magnitude, government funding and scientific progress have surged, and cultivated meat has gone from a $15,000 nugget to full meals for hundreds.
