Carolyn Englar
Carolyn Englar crafts compelling stories to advance alternative proteins and transform the global food system. Areas of expertise: global communications, media strategy, public relations, relationship management
Expert
Priera Panescu Scott, Ph.D.
Priera Panescu Scott is focused on analyzing plant-based meat and proteins and how to best expedite their progress. Areas of Expertise: food and agriculture systems, materials science, polymer chemistry, plant-based ingredients
Bruce Friedrich
Bruce Friedrich serves as GFI’s chief thought leader and relationship-builder, working in close partnership with GFI’s global teams and food system stakeholders around the world. Areas of expertise: alternative proteins generally, GFI’s global programs and strategy, bicycling in heavy traffic.
Elliot Swartz, Ph.D.
Elliot Swartz analyzes scientific progress and bottlenecks in cultivated meat. Areas of expertise: cultivated meat: cell culture media, costs, and environmental impact
Emma Ignaszewski
Emma Ignaszewski oversees the corporate engagement team’s direct outreach group. We conduct research and share insights to educate the public on alternative proteins and champion their adoption by the food industry, including manufacturers, retailers, restaurants, investors, and more. By 2050, the global demand for meat is projected to rise significantly. By reimagining how meat is made, we can meet consumers where they are. Our work makes it possible for alternative proteins to increasingly compete with conventional meat, seafood, eggs, and dairy on the key drivers of consumer choice: taste, price, and convenience. We analyze the market, uncover consumer insights, identify AP white spaces and opportunities, and build the community. Areas of expertise: alternative protein industry landscape, market insights and consumer research, strategic engagements with companies, marketing & communications, alt protein sustainability & climate impacts.
Amy Huang
Amy leads GFI's scientific ecosystems team to build research and training communities around the globe. Areas of expertise: scientific field-building, design thinking, public speaking, community-building
Laura Braden, J.D.
Laura Braden works on domestic and global regulatory issues affecting cultivated meat and plant-based foods. Areas of expertise: U.S. and global regulation, patents, litigation.
Claire Bomkamp, Ph.D.
Claire Bomkamp is focused on cultivated seafood and driving forward GFI's Sustainable Seafood Initiative. Areas of expertise: the science and technology of cultivated seafood, cultivated seafood startups, research, and university programs, scaffolding, science communication, fish puns.
Marika Azoff
Marika Azoff leads The Good Food Institute's (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins. Areas of expertise: foodservice, retail, strategic partnerships, public speaking
Erin Rees Clayton, Ph.D.
Erin Rees Clayton, Ph.D. supports GFI's efforts to generate and communicate data-driven insights to accelerate the global alternative protein scientific ecosystem. Areas of expertise: alternative protein scientific research needs, research funding, research project management.
