Covid-19 has upended the global economy, leaving many entrepreneurs and startups struggling to adapt to the rapidly evolving environment. That's why GFI recently hosted a virtual panel discussion to lend key insights for plant-based entrepreneurs and startups to adjust their business strategies.
Covid-19 is impacting people around the world, including those in the alternative protein community. GFI hopes to offer resources to support all of those working to improve the health and sustainability of the global food system.
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.
Want to work in alternative protein, but aren't sure where to start? Join GFI's new conversation series "Ask GFI: Alt. Protein Careers" to learn more about how you can find the right job in alternative protein from GFI's university innovation specialists.
New data shows plant-based meat, eggs, and dairy continue to outpace conventional animal products and remain a key engine for growth
Plant-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.
In a LTE in Maryland’s Frederick News-Post, GFI’s Emily Hennessee explains why Maryland’s meat label censorship bill will harm both businesses and consumers.
Plant-based entrées missing in 42 out of 100 top U.S. restaurant chains
As consumer demand for plant-based foods grows, the earliest adopting restaurants are reaping the rewards of adding these options to their menus.
GFI’s Caroline Bushnell and Liz Specht explain how alternative proteins can mitigate the risks of food insecurity.
