Why are Europeans eating more plant-based meat than Americans? It’s not why you think
GFI's Jody Kirchner and Abby Sewell offer their insights on the plant-based meat industry for this Fast Company piece.
In the News
New book ‘Meat’ explores how the next food revolution could transform meat consumption
In his new book “Meat,” GFI's founder Bruce Friedrich argues that the way we produce meat is unsustainable — for the climate, the planet and public health — and that the solution isn’t eating less of it, but making it differently.
Letters to the Editor: Alternative proteins could help farmers and fight our water shortages
In an LTE addressed to the LA Times, GFI's Matt Hotze explains how alternative proteins can alleviate water shortages in the Colorado River Basin.
The alternative protein boom didn’t end. It just moved to Illinois.
GFI's Daniel Gertner offered his expertise in this Crain's Chicago Business piece on the alternative protein boom in Illinois.
Why Good Food Institute’s release of SciFi Foods’ cell lines matters as cultivated meat scales
GFI's Elliot Swartz spoke with Food Navigator-USA about GFI's recent SciFi cell line acquisition and plans for its open-access usage.
Want to fight climate change effectively? Here’s where to donate your money.
Vox listed GFI as one of the top ten high-impact climate organizations to donate to for Giving Tuesday.
There’s no elephant in the alt protein room, says GFI CEO Nigel Sizer, but change takes time and money
Elaine Watson interviewed GFI's newly appointed CEO Nigel Sizer, with a focus on the plant-based meat consumer demand and the pace of scientific innovation.
Exclusive: Open-source moment for cultivated meat as GFI releases SCiFi Foods’ cell lines to academia
AgFunder broke the news of GFI's Sci-Fi cell lines acquisition to make them freely available to the cultivated meat industry.
Protein for a crowded planet: An interview with the Good Food Institute’s Nigel Sizer
Read this Q&A between GFI's newly appointed CEO Nigel Sizer and Mongabay founder Rhett Ayers Butler.
Will we still eat beef in 50 years?
GFI's Daniel Gertner was quoted in this Mongabay piece highlighting alternative proteins as a way to address the harms of present-day beef production.
