Modernizing meat production will help us avoid pandemics
GFI's Dr. Liz Specht explains how the Covid-19 outbreak stresses the need to change how we make meat.
Plant-Based
Good Food Institute calls on Virginia’s governor to reject unconstitutional “milk” label censorship bill
In a press release calling on Virginia's governor to veto a milk label censorship bill, Emily notes that, “in addition to being unconstitutional, this bill is redundant and unnecessary,” creating undo communication barriers between companies and consumers.
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.
If you think about it, animals can’t be the only way to transform plants into meat
GFI's Caroline Bushnell and Dr. Liz Specht show that the current meat industry leaves our planet vulnerable to a plethora of diseases and crises. Plant-based products could provide a safer future.
Don’t like veggie burgers? Fine, but don’t censor them
Jessica Almy argues that label censorship bills are ultimately aimed at reducing competition. Instead, lawmakers should focus their effort on ensuring a level playing field.
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.
Why plant-based chicken is about to take off
Zak WestonPlant-based burgers get most of the attention today, but plant-based chicken is on track to be the next breakout category. When this happens, plant-based meat will reach new consumers and grab an even bigger share of the market. The resulting benefits will be tremendous.
GFI’s new plant-based meat manufacturing guide is here!
Zak WestonGFI is releasing the first installment of the Plant-Based Meat Manufacturing Guide. This guide provides a practical model for producing restructured and whole muscle plant-based meat.
Hooray for Sri Artham’s plant-based bacon!
Julia JohnAfter great success and record lines at the 2019 Good Food Conference, Hooray Foods is looking to expand production of their plant-based bacon to foodservice. Sri picked bacon because pork production is the second greatest agricultural source of greenhouse gas emissions in the United States.
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.
