Will 2023 be the year food plays a role in sustainability policy?
GFI's Sheila Voss reflects on the importance of food sustainability and alternative proteins in global policy conversations.
In the News
Where’s the beef? UW-Madison scientists develop, research artificial meat
GFI grant recipient Masatoshi Suzuki was featured in a local Madison Wisconsin news segment about his work on cultivated meat.
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.
For one afternoon, lab-grown meat was the talk of the town
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.
The big problem with plant-based meat: The ‘meat’ part
GFI's Emma Ignaszewski on the importance of taste and price for consumer adoption of plant-based meat.
Lab-grown meat could be served up for dinner soon. What does it taste like?
GFI's Elliot Swartz discusses the science behind cultivated meat.
What the future looks like with the new normal of hotter, drier and longer droughts
GFI's Emma Ignaszewski explains how alternative proteins can act as a key climate solution as global demand for meat continues to rise.
Is your favorite plant-based milk good for the planet? Here’s how they compare.
GFI's Pri Panescu on the environmental benefits of plant-based milks.
How Israel became the global center for alternative meat tech
GFI Israel's Nir Goldstein shares why Israel has such strong government support for alternative proteins.
Wall Street Journal: Cultivated meat explained
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.
