Protein for a crowded planet: An interview with the Good Food Institute’s Nigel Sizer
Read this Q&A between GFI's newly appointed CEO Nigel Sizer and Mongabay founder Rhett Ayers Butler.
Plant-Based
NCSU Bezos Center Summit
GFI’s Maddie Cohen, associate director of regulatory affairs, will join a panel at the Bezos Center for Sustainable Protein’s inaugural summit, contributing to an energizing discussion on the current state of cultivated meat regulation and policy.
COP30: United Nations Climate Change Conference
COP30 Belém brings the world together at a critical moment for global transformative climate action. Join GFI and other alternative protein experts at this historic event!
Alt Protein Pipelines: Lab kits for accessible cellular agriculture training
Explore how laboratory kits can be integrated into standard educational pathways, providing students with the opportunity to apply the science behind alternative protein technologies.
Plant-based and fermentation-enabled innovations for egg substitutes
Learn about innovations in egg substitutes and ingredients that offer reliable, cost-stable, and sustainable solutions for food companies.
Mentors of the Alt Protein Project
Meet the expert mentors behind the Alt Protein Project. Each student group receives personalized 1:1 guidance from leaders in alternative protein research and innovation.
Future Farmers of America Next Gen Conference
GFI’s Jeremy Eltz is inspiring the next generation of agricultural leaders—connecting students with the science, skills, and career paths shaping the future of food.
Massachusetts state programs
These Massachusetts state grants, loan programs, and tax credits are likely relevant to the alternative protein industry. Companies should assess their eligibility for programs of interest.
The nutritional profile of plant-based meat: strengths and opportunities
Explore our white paper for an overview of the nutritional profile of plant-based meat as a category, including areas of strength and opportunities for improvement, relative to conventional meat products.
