Cultivated meat: Lab-grown meat without killing animals
GFI's Bruce Friedrich speaks with Allison Aubrey about the many benefits of cultivated meat.
In the News
San Francisco Restaurant Bar Crenn Is Now Serving the First Dish of Cultivated Chicken in the U.S.
GFI's Sr. Vice President of Policy, Jessica Almy, discusses the regulatory and industry implications for USDA's grant of inspection of cultivated meat.
What Is Lab-Grown Meat, And Is It Safe To Eat?
Dr. Elliot Swartz shares his expertise on all things cultivated meat.
How meat grown from animal cells could help tackle climate change
GFI's Jessica Almy discusses landmark decision of the USDA's approval of cultivated meat and its climate benefits.
‘No kill’ meat, grown from animal cells, is now approved for sale in the U.S.
GFI's Bruce Friedrich celebrates USDA's grant of inspection for UPSIDE Foods and Good Meat.
U.S. Approves the Sale of Lab-Grown Chicken
GFI's Bruce Friedrich on the global significance of the USDA's grant of inspection for cultivated chicken.
Lab-grown meat can be environmentally sound
Read GFI's Dr. Liz Specht's letter to the editor regarding cultivated meat's potential to lower carbon emissions.
Were the Impossible and Beyond burgers a fad, or is plant-based meat here to stay?
GFI's Audrey Gyr and Dr. Priera Panescu Scott discuss the opportunities, and challenges, facing the plant-based meat industry.
Why this startup is adding real meat to its plant-based product
GFI's Audrey Gyr offers insight and predictions into the trend of blended meat products.
How we’ll eat in 2050
GFI's Dr. Liz Specht talks to CNN about the major role alternative proteins play in the future of food.
