Food giants can help put alternative meats on everyone’s table
GFI's Emma Ignaszewski explores the benefits of big meat and food companies getting involved in alternative proteins.
In the News
Will bird flu and inflation send diners flocking to plant-based meat alternatives?
GFI's Caroline Bushnell speaks to the lower susceptibility of plant-based meat to price fluctuations caused by inflation.
Removing the animals from lab-grown meat
GFI's Elliot Swartz explores the progress scientists have made in cultivating meat directly from the cell without the need for animals, specifically animal-derived serum for cell growth.
Meat grown from fungus? It could save the world’s forests.
GFI's Dr. Liz Specht explains how eating meat made from microbes could stave off half the world’s deforestation — but at a certain point, the land-saving effect is diminished.
Reinventing meat to stave off climate crisis—and the next pandemic
GFI's Bruce Friedrich talks about how alternative meats could mitigate climate change and help prevent the next pandemic, and he responds to criticisms of corporate greenwashing.
Can the McPlant burger convince the entire world to eat less meat?
GFI's Emma Ignaszewski talks to Fast Company about how McDonald’s could play a major role in democratizing plant-based meat.
Cultured meat advances toward the market
GFI's Claire Bomkamp speaks to The Scientist about the science behind cultivated meat, and its exciting potential.
The Promise of Pulse Proteins
Learn how a rising demand for plant-based meats is causing farmers to break into the pulsing category.
Impossible Foods and Beyond Meat made fake burgers cool. These startups want to do the same for fake fish
Impossible and Beyond Meat succeeded in garnering consumer interest in plant-based meats, especially amongst a growing base of flexitarians. Now a new crop of startups is focused on doing the same for plant-based seafood.
The cow that could feed the planet
In a special Time Magazine double issue on climate change, Bruce explains the need for government support for alternative proteins, the value of getting the big meat companies involved, and the place for regenerative agriculture.
