
I tried lab-grown meat made from animals without killing them – is this the future of ethical eating?
GFI's Elliot Swartz talks about the production process of cultivated meat and the climate benefits of alternative proteins.
GFI's Elliot Swartz talks about the production process of cultivated meat and the climate benefits of alternative proteins.
Coverage of Tufts University's Cellular Agriculture Innovation Day includes quotes from GFI's Bruce Friedrich about the importance of government investment in alt proteins.
GFI's Emma Ignaszewski on the importance of taste and price for consumer adoption of plant-based meat.
GFI's Elliot Swartz discusses the science behind cultivated meat.
GFI's Emma Ignaszewski explains how alternative proteins can act as a key climate solution as global demand for meat continues to rise.
GFI's Pri Panescu on the environmental benefits of plant-based milks.
GFI Israel's Nir Goldstein shares why Israel has such strong government support for alternative proteins.
Wall Street Journal answers common questions about cultivated meat, with behind the scenes support from GFI’s lead cultivated meat scientist, Elliot Swartz, Ph.D.
TIME looks at the historic “green lighting” of a cultivated meat product in the U.S. and features insights from GFI President Bruce Friedrich.
Washington Post covers the serving up of cultivated meat and food-system solutions at COP27.