Modernizing meat production will help us avoid pandemics
GFI's Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
In the News
Good Food Institute calls on Virginia’s governor to reject unconstitutional “milk” label censorship bill
In a press release calling on Virginia's governor to veto a milk label censorship bill, Emily notes that, “in addition to being unconstitutional, this bill is redundant and unnecessary,” creating undo communication barriers between companies and consumers.
Cultured meat needs a lot more government backing – for all our sakes
New Scientist encourages governments to step up and support alternative proteins because feeding the world in 2050 population will not be possible through conventional agriculture alone.
Meat bill bad for business, unnecessary
In a LTE in Maryland’s Frederick News-Post, GFI’s Emily Hennessee explains why Maryland’s meat label censorship bill will harm both businesses and consumers.
Food insecurity is a real threat. Meatless meat could help protect us.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
If you think about it, animals can’t be the only way to transform plants into meat
GFI's Caroline Bushnell and Dr. Liz Specht show that the current meat industry leaves our planet vulnerable to a plethora of diseases and crises. Plant-based products could provide a safer future.
The rise of meatless meat, explained
Vox goes to GFI’s head of Corporate Engagement Caroline Bushnell to explain the “why”s and “how”s of making meat in a better way.
Don’t like veggie burgers? Fine, but don’t censor them
Jessica Almy argues that label censorship bills are ultimately aimed at reducing competition. Instead, lawmakers should focus their effort on ensuring a level playing field.
Future Food: Alt protein winners, losers, innovation whitespace
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
Doing the impossible with alternative meats
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
