Natalia Veinott works with GFI team members in the U.S. and around the world to plan, produce, promote, and evaluate events, including GFI’s flagship Good Food Conference. Areas of expertise: administration, compliance, event planning, sanctuaries, education, online instruction.
Emma Ignaszewski oversees the corporate engagement team’s direct outreach group. We conduct research and share insights to educate the public on alternative proteins and champion their adoption by the food industry, including manufacturers, retailers, restaurants, investors, and more. By 2050, the global demand for meat is projected to rise significantly. By reimagining how meat is made, we can meet consumers where they are. Our work makes it possible for alternative proteins to increasingly compete with conventional meat, seafood, eggs, and dairy on the key drivers of consumer choice: taste, price, and convenience. We analyze the market, uncover consumer insights, identify AP white spaces and opportunities, and build the community. Areas of expertise: alternative protein industry landscape, market insights and consumer research, strategic engagements with companies, marketing & communications, alt protein sustainability & climate impacts.
Marika Azoff leads The Good Food Institute's (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins. Areas of expertise: foodservice, retail, strategic partnerships, public speaking
Caroline Bushnell leads GFI’s Corporate Engagement team in their work with companies and investors around the world to accelerate the alternative protein industry. Areas of expertise: food industry, alternative protein ecosystem, market trends, consumer insights, CPG marketing, emerging industry opportunities.
