Food insecurity is a real threat. Meatless meat could help protect us.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
Fermentation
Future Food: Alt protein winners, losers, innovation whitespace
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
To the House Select Committee on the climate crisis on carbon pollution and economic stimulus
GFI’s comment urges the Committee to propose legislation to establish and fund an interagency Alternative Protein Initiative. Learn why doing so would achieve a climate-friendly food supply.
Doing the impossible with alternative meats
GFI’s Liz Specht talks all things alternative proteins in this Q&A with U.C. San Diego — from current technological challenges to potential future bottlenecks.
RethinkX predicts transformation of meat industry within decades
Liz Specht, Ph.D.A new report by the economic think tank RethinkX suggests that novel food production methods that rely on fermentation and plant-based ingredients could capture market share much more quickly than mainstream analysts anticipate.
A big role for tiny organisms in the future of protein
Sophie TroykaIn addition to plant and cell-based sources, microscopic organisms may play a big role in shaping a healthier, more sustainable future of protein.
Ending the age of animal cruelty
GFI’s Bruce Friedrich discusses the coming transformation of meat production with Vox’s Ezra Klein.
