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.
In the News
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.
These $50 chicken nuggets were grown in a lab
Bloomberg discusses some challenges cultivated meat producers must overcome, one of which is the need for clear and efficient regulations before cultivated meat can come to market.
Alt-meat trounces animal meat’s massive inefficiencies
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.
Opinion: The meat industry wants to censor your veggie burger
GFI’s Jessica Almy and the American Civil Liberties Union’s Brian Hauss argue the plant-based meat label censorship is unconstitutional.
Trading land for lab: Cultivating clean meat
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
The Impossible Burger is rolling out at Burger King
Plant-based burgers are so pervasive, even Burger King is selling them. GFI's Jessica Almy explains why censorship efforts are wrong.
Why finding alternatives to meat is so important
GFI’s executive director explains why biomimicking meat is a win for the planet and for people.
