
Food system methane summary
Explore new data and projections on how the food and agriculture sectors can slash methane emissions to limit climate change while continuing to feed the world.
Explore new data and projections on how the food and agriculture sectors can slash methane emissions to limit climate change while continuing to feed the world.
In 2022, GFI expanded our global student movement to 36 total universities, influenced the Israeli and UK governments to declare alternative proteins an R&D priority, and collaborated with the government of Singapore to serve cultivated meat at COP27.
GFI and collaborators model the quantities and cost profiles of growth factors and recombinant proteins needed for a mature cultivated meat industry.
Amid a global grain shortage and skyrocketing food prices, alternative proteins can make the global food system more efficient and resilient.
In this report, we showcase countries around the world working to position themselves as economic powerhouses of the alternative protein industry.
In this in-depth report, we anticipate plant-based meat production requirements by 2030 to enable early identification of potential bottlenecks for ingredients, infrastructure, and investment needs.
Alternative seafood is a clear market opportunity. To date, little research has been conducted in this area. To fill this gap and strengthen the alternative seafood innovation ecosystem, GFI partnered with consumer insights and brand strategy firm, Kelton Global. This resource outlines the key findings.
GFI and TurtleTree Scientific have partnered to distill a snapshot of current cultivated meat industry progress and needs, with an eye toward future demands and cost reduction prospects, based on the results of a 2020 survey sent to industry suppliers and manufacturers.
Our report explores the global alternative seafood industry’s commercial landscape and shares the latest on investments, sales data, and consumer insights.
Recent studies show cultivated meat could have reduced environmental impacts and be cost-competitive with some forms of conventional meat.