
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.
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.
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.
GFI's Emma Ignaszewski talks to Fast Company about how McDonald’s could play a major role in democratizing plant-based meat.
GFI's Claire Bomkamp speaks to The Scientist about the science behind cultivated meat, and its exciting potential.
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.
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.
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.
Hear GFI policy associate Emily Hennessee discuss the nutritional and environmental benefits of alternative proteins on Wisconsin Public Radio’s Morning Show.
GFI APAC's Mirte Gosker on why brands and restaurants are switching to cultivated and plant-based seafood.
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.