What is cultivated meat?
NPR's 1A podcast interviewed Dr. Liz Specht on the long-term benefits and science behind cultivated meat.
In the News
Outrage + Optimism: Hungry for Alternatives
GFI's Bruce Friedrich unpacks the positive impact that alternative proteins can have on tackling the climate crisis, public health, and nature restoration.
The Sticky, Pricey Process of Making Lab-Grown Meat
Wall Street Journal consulted GFI's scientists Dr. Elliot Swartz and Dr. Claire Bomkamp on this visualization explainer on cultivated meat. GFI's Emma Ignaszewski is also quoted.
Governments have put $1 billion toward making better meat alternatives. A lot more is needed.
Vox featured GFI’s State of Global Policy Report, which highlights the need for increased government investment in alternative proteins.
After years of promise, cell-based meat is moving from the lab to dinner plates
GFI's Dr. Elliot Swartz speaks on the role regulatory bodies played in strides the cultivated meat industry recently made.
What exactly is lab-grown meat? Here’s what you need to know.
Dr. Claire Bomkamp, GFI's Lead Scientist, talks to the National Geographic about the global benefits of cultivated meat.
Cultivated meat: Lab-grown meat without killing animals
GFI's Bruce Friedrich speaks with Allison Aubrey about the many benefits of cultivated meat.
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.
