Regenerative agriculture and alternative proteins can work hand-in-hand to create a just, secure, and sustainable food system.
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.
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.
Food innovation is entering a new era. FDA approval should too.