Would you eat dried microbes? This company hopes so.
Adam Leman spoke with MIT Technology Review on the regulatory hurdles and the applications of biomass fermentation in their piece on LanzaTech’s microbe-based foods.
In the News
The Colorado River is drying up. Farmers can help revive it
GFI's Dr. Matt Hotze penned an op-ed on the rising drought crisis in the Colorado River Basin and how farmers can save the land using drought-resistant crops.
Taking on Food Emissions at Their Origin and Consumption
Bruce Friedrich was profiled in The New York Times for the Climate Forward Changemaker Lunch at New York Climate Week.
Here’s how much cropland could be freed up if Americans ate half as much meat
Grist included Dr. Priera Panescu Scott's insights on soy production in their coverage of GFI’s land use analysis report.
American government built the meat industry. Now can it build a better food system?
GFI's Sr. Vice President of Policy Jessica Almy spoke to Vox about the need for governmental funding for plant-based proteins.
Seafood cultivated in a lab could help mitigate the next pandemic
GFI's Dr. Faraz Harsini spoke with PRX on the scalability of cultivated meat as meat demand and pandemic risks grow.
Slaughter-free meat hits the grocery shelf
GFI's Curt Chaffin, Bruce Friedrich, and Dr. Elliot Schwartz shared their insights with Nature on the role government funding can play in supporting the scalability and sustainability of the cultivated meat industry.
Plant-based meat needs government support to scale up, but a culture war stands in the way
Emma Ignaszewski spoke to Grist about the recent BCG report and the need for public investment in alternative proteins, comparing alternative proteins to electric cars.
The climate case for mock meats is clear. But who can afford them?
GFI's Business Analyst Daniel Gertner discussed the ways in which plant-based companies operate to maintain their working infrastructure.
Has the plant-based meat revolution fizzled out?
GFI's Emma Ignaszewski comments on the prospective consumer base for the plant-based meat industry.
