How sustainable are fake meats?
GFI's Dr. Elliot Swartz discusses the environmental footprint of alternative meat.
In the News
We’re one key step closer to buying lab-grown burgers
GFI's Dr. Liz Specht discusses the efficiencies and benefits of single-cell suspension in cultivated beef.
Climate-friendly diets can make a huge difference – even if you don’t go all-out vegan
GFI's Caroline Bushnell speaks to the importance of changing the way meat is made rather than relying on consumers to reduce their meat consumption to combat climate emissions.
The future of food: are there some things we shouldn’t eat?
Listen to GFI's Dr. Liz Specht talk about the future of food on The Economist podcast The World Ahead.
Food giants can help put alternative meats on everyone’s table
GFI's Emma Ignaszewski explores the benefits of big meat and food companies getting involved in alternative proteins.
Will bird flu and inflation send diners flocking to plant-based meat alternatives?
GFI's Caroline Bushnell speaks to the lower susceptibility of plant-based meat to price fluctuations caused by inflation.
Removing the animals from lab-grown meat
GFI's Elliot Swartz explores the progress scientists have made in cultivating meat directly from the cell without the need for animals, specifically animal-derived serum for cell growth.
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.
Reinventing meat to stave off climate crisis—and the next pandemic
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.
Can the McPlant burger convince the entire world to eat less meat?
GFI's Emma Ignaszewski talks to Fast Company about how McDonald’s could play a major role in democratizing plant-based meat.
