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.
In the News
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.
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.
How alternative meats could help save the planet
GFI's Bruce Friedrich and Energy Innovation executive director for strategy and policy Anand Gopal argue that the climate community must back (and governments must implement) strong policies in support of alternative meats, or Paris agreement goals will not be possible.
Emily Hennessee on WPR
Hear GFI policy associate Emily Hennessee discuss the nutritional and environmental benefits of alternative proteins on Wisconsin Public Radio’s Morning Show.
Next food frontier: fish made from plants, or in a lab
GFI APAC's Mirte Gosker on why brands and restaurants are switching to cultivated and plant-based seafood.
Cell-based seafood: Scaffolding tech in focus to achieve ‘flaky’ cultivated fish
GFI Senior Scientist Claire Bomkamp discusses the important role of scaffolding in cultivated seafood, highlighting the key contributions of collagen and muscle fiber orientation to achieving ideal textures.
