GFI challenges Stanford students to change food
Emily ByrdGFI brought food tech experts to Stanford's Graduate School of Business to inspire the next generation of innovators.
Trends in alt protein
Bringing big innovation to sustainable food efforts
Annie CullIn a conversation about limited measures, GFI brought a transformative message to an Innovation Forum panel on sustainable ag.
Expo West: The plant-based playbook part 1
Emily ByrdI ate my way through Expo West to bring you intel about the best products and biggest trends in the plant-based industry. Get up to speed.
Big Food on big opportunities in alt meat
Emily ByrdGFI brought together some of the biggest names in the meat industry to talk with business students at Northwestern University about the plant-based and clean future of meat.
If you’re a cattle scientist, then every diet will look like a feedlot diet
Matt BallAnimal ag scientists published a puzzling report on the impact of plant-based diets. GFI Environmental Scientist Dr. Isaac Emery responds.
New data reveals top reason consumers pick plant based
Emily ByrdLearn the (not so) surprising reason people are putting plant-based meat, dairy, and eggs on their plates!
Are plants to blame for egg industry losses?
Matt BallCal-Maine Foods is blaming plants for recent losses. Here's the real deal.
Clean Protein recipe of the week: Smokey sweet potato boats
Emily ByrdWe're bringing you recipes straight from Clean Protein: the book that is changing our approach to healthy, humane, and sustainable food!
World’s first-ever clean-leather-bound book!
Emily ByrdAuction benefiting GFI allows you to own a piece of the future.
Clean Protein recipe of the week: Hot fried maitake chick’n
Emily ByrdWe're bringing you recipes straight from Clean Protein: the book that is changing our approach to healthy, humane, and sustainable food!
