New from GFI
In every country, the more comfortable people were with new foods and the more familiar they were with plant-based or cultivated meat, the higher their acceptance.
GFI harnesses the power of food innovation and markets to accelerate the global transition to plant-based and cell-based meat, eggs, and dairy. Crack open our 2018 Year in Review to see what we've been up to!
In an "epic creative marathon," astrophysicists, filmmakers, chefs, inventors and more gathered to discuss the ideas that make the future look bright.
Following GFI's collaborations with Stanford and Berkeley to establish courses on slaughter-free meats, we're making this learning opportunity available to anyone and everyone.
In GFI's second annual Good Food Restaurant Scorecard, we evaluate both the number of plant-based entrees and how well these entrees were marketed to appeal to mainstream audiences for the top 100 U.S. chains.
With plant-based meat sweeping the 2019 trend forecasts and clean meat racing closer to commercialization every day, this is the opportune moment to ensure you're well-versed in the science, technology, policy, and innovation behind planet-friendly proteins.