Five years after our founding, GFI is launching a new brand and website. Both enable us to triple-down on our commitment to a sustainable, secure, and just protein supply.
Bruce Friedrich directs GFI’s strategic planning and execution in the United States and globally. Areas of expertise: alternative proteins generally, GFI’s global programs and strategy, bicycling in heavy traffic.
A new Stanford School of Medicine study on the effects of plant-based meat compared to animal-based meat shows nutrition benefits for plant-based meat.
It is possible to be science-forward and transparent while staying rooted in familiar concepts and appealing language. Mattson worked pro bono with GFI over the past nine months to explore, test, and hone communication materials and to find a name for meat produced through cellular agriculture.
Every time we've innovated an animal-free way of doing things, that has become the norm. That can happen in food, too. Big milk started one marketing revolution, big meat can play the same role now.
A new study calculates that even in the absolute worst-case energy scenario, clean meat is better for our climate than conventional meat for hundreds of years.
As we welcome another year, we are more optimistic than ever about the future of food. Here's what we're going to get done in 2019.
Food innovation is entering a new era. FDA approval should too.
The Good Food Institute partnered with research organization Faunalytics to create a poll that would gauge public opinion regarding clean meat. Two-thirds of respondents were willing to try it, and a majority were willing to swap conventional meat out for clean meat.
Farming cells is better than slaughtering animals - safer, more sustainable, and humane. The FDA has issued a "no questions" letter to Impossible Foods, recognizing the safety of the Impossible Burger's heme (the source of the burgers "bloody" taste).
