Join GFI’s Bianca Datta in attending Re-Thinking Food: From Plate to Planet! This experience will bring together leading researchers, policymakers, and industry experts to explore the latest science and innovations in sustainable food.
GFI is heading to Los Angeles Climate Week! This event brings together climate organizations, policymakers, innovators, companies, and changemakers from LA and beyond on cutting-edge climate change solutions.
Alternative proteins play an essential role in meeting global climate goals. Learn more about what you can do to help change how meat is made.
The future of food is a key part of the future of climate action. San Francisco Climate Week brings together innovators, policymakers, and business leaders to explore the latest solutions in sustainability. This weeklong series of events highlights breakthroughs in climate technology, policy, and corporate responsibility—including the role of food in reducing emissions.
The future of food is in focus. Join us for a special screening of Wild Hope: Mission Impossible, an eye-opening film exploring plant-based solutions and the innovations shaping our food system. The event will feature a post-screening discussion with experts leading the charge in sustainable food, including GFI’s Pepin Andrew Tuma.
Join us for an engaging session on alternative proteins and their potential to transform food systems. This session will explore the science, technology, and market opportunities behind plant-based, cultivated, and fermented proteins driving sustainability and innovation in the food industry.
Join GFI's next Business of Alt Protein webinar covering an overview of current precision fermentation consumer research insights and nomenclature best practices.
Don’t miss Bruce Friedrich, GFI’s founder and president, as he takes the stage on Saturday, April 12, at 9:15 AM to discuss how alternative proteins can help build a more sustainable, just, and secure food system.
This project called Wheat-UP will upcycle wheat bran into new ingredients for hybrid foods using oils from yeast and mycelium protein biomass.
This research project intends to develop an innovative approach for downstream processing of precision fermentation biomasses.
