How can protein diversification strengthen food systems across the Global South? At the World Food Forum, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will bring together global experts, policymakers, and young researchers to explore how protein innovation can support stronger agricultural value chains, livelihoods, and food and nutrition security.
Explore the many ways to support GFI and help build a more sustainable, secure global food system.
New World screwworm, avian flu, prolonged drought, and rising beef prices may seem like separate stories, but together they reveal bigger questions about the resilience of our food system. Join experts from GFI, GFI Brazil, and Princeton University for a webinar designed to help journalists connect the dots across food, agriculture, climate, and public health.
This analysis explores the environmental benefits of fermentation-derived proteins and oils compared to conventional animal products. Life cycle assessment evidence shows fermentation-derived proteins and oils can cut GHG emissions, land use, water use, and pollution relative to conventional animal products.
Learn about Dr. Kelly Schultz’s research to develop hybrid scaffolds for cultivated meat structuring, nutrient sensing, and scaleup at Lehigh University.
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
Learn about Dr. Rees’s research to develop low-cost differentiation media for cultivated seafood at Defined Bioscience.
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG)
Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
