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
GFI calls on Virginia’s governor to reject unconstitutional label censorship bill
Today, The Good Food Institute is calling on Virginia Governor Ralph Northam to veto the label censorship bill House Bill 119.
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.
Plant-based food retail sales grow 5x faster than total food sales for second consecutive year, with plant-based market now worth $5 billion
New data shows plant-based meat, eggs, and dairy continue to outpace conventional animal products and remain a key engine for growth
Plant-based food retail sales hit $5 billion
Kyle GaanPlant-based retail sales grew almost five times faster than total retail food sales last year, according to new SPINS data commissioned by GFI and PBFA.
Optimizing peas and sorghum for plant-based meat
Tara DiMaioGFI research grant recipient and pulse crop physiologist Dr. Dil Thavarajah is breeding organic field pea and sorghum to create sustainable, high-quality protein sources for plant-based meat.
America’s biggest restaurant chains scored on their plant-based offerings
Plant-based entrées missing in 42 out of 100 top U.S. restaurant chains
New scorecard shows why plant-based protein will win in foodservice
Zak WestonAs consumer demand for plant-based foods grows, the earliest adopting restaurants are reaping the rewards of adding these options to their menus.
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.
