Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on November 28th.
Cultivated
Let’s solve it together: an inside look
Get a behind-the-scenes look at GFI’s 2023 impact and plans. Together, we’re building a more sustainable, secure, and just food future.
What would happen if the world cut meat and milk consumption in half?
GFI's Emma Ignaszewski's expertise is included in this Grist piece which found that replacing half of the world's meat and milk consumption with plant-based alternatives could effectively halt deforestation associated with animal agriculture and make a significant dent in agricultural GHG emissions.
How Eco-Friendly Is Cultivated Meat?
Food Technology Magazine features GFI's Dr. Elliot Swartz on the strides the cultivated meat industry has made to cater to consumers.
What is cultivated meat?
NPR's 1A podcast interviewed Dr. Liz Specht on the long-term benefits and science behind cultivated meat.
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.
Hungry For Alternatives
GFI's Bruce Friedrich is interviewed by Andy Jarvis from the Bezos Earth Fund, as they both unpack the outsized positive impact that alternative proteins can have not only on tackling the climate crisis, but also our health, animal well-being 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.