Alternative protein literature library
Claire Bomkamp, Ph.D.Our alternative protein literature library features resources for plant-based, cultivated, and fermentation-derived proteins pulled by our science and technology team.
Plant-Based
Meet Genesis Butler, founder of Youth Climate Save
Ingrid EckGFI is shining the spotlight on this influential young woman who is helping transform our global food system and empowering youth to advocate for food system change.
The Science of Alt Protein: Sustainable UK protein crop production
Join Dr. John Hammond, Professor of Crop Science at the University of Reading, to learn about current challenges facing the diversification of protein crops in the UK and a project his team is working on to address this hurdle.
GFIdeas August networking mixer
Join us after the Science of Alt Protein seminar to network with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
GFIdeas August networking mixer
Join us after the Business of Alt Protein seminar to network with alternative protein enthusiasts! During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
The Business of Alt Protein: Building the manufacturing infrastructure to scale your business
Join GFI and Black and Veatch, a leading global engineering, consulting, and construction company, to learn how to effectively plan for your alternative protein company’s infrastructure needs.
Alternative Protein Sources: Balancing Food Innovation, Sustainability, Nutrition, Health
The Food Forum will host a two-day virtual workshop, which will explore the state of the science on alternative protein sources as they relate to issues around diet quality, nutrition, and sustainability.
Rethinking Meat: Helping students find their place in the alternative protein space
Amy Huang Chloe Raygoza Ellie Fajer Gianna Dugan Hannah HuddlestonStudents from the Stanford Alt Protein Project reflect on their experience breaking ground on alternative protein education at their university.
The next hottest alternative milk comes from microbes
GFI’s Dr. Liz Specht talks about precision fermentation and its potential to help bring plant-based alternatives to the next level.
Research on animal-free fats presents un-fat-homable possibilities for meat alternatives
Priera Panescu, Ph.D.GFI's new grantees aim to improve in-fat-uation with plant-based meat by creating the next generation of tasty, sustainable, and healthy animal-free fats.
