What will shape the future of alternative proteins?
In this video, Dr. Liz Specht reflects on 2024's achievements and shares her vision for the future of alternative proteins.
Science
Meet the Alt Protein Project’s latest cohort
Hanna BarlowNow in its fifth year, the Alt Protein Project welcomes 21 new chapters into a passionate community of students transforming the global food system.
Seafood cultivated in a lab could help mitigate the next pandemic
GFI's Dr. Faraz Harsini spoke with PRX on the scalability of cultivated meat as meat demand and pandemic risks grow.
2nd International Conference of the Portuguese Association for Cellular Agriculture
The second edition of the International Conference of CellAgri Portugal will take place October 4-5, 2024 in Forum Lisboa.
The Science of Alt Protein: Deconstructing bovine myogenesis for cultivated meat applications
Learn about GFI-funded research that has produced an optimized method for muscle generation and a corresponding molecular roadmap that may prove helpful for in vitro meat production.
Slaughter-free meat hits the grocery shelf
GFI's Curt Chaffin, Bruce Friedrich, and Dr. Elliot Schwartz shared their insights with Nature on the role government funding can play in supporting the scalability and sustainability of the cultivated meat industry.
Impact stories of the Alt Protein Project
Explore the global impact of the Alt Protein Project (APP) through compelling data and inspiring stories from APP groups around the world.
Land use analysis for alternative proteins and U.S. climate goals
The land use analysis by GFI and Highland Economics describes land use and land restoration opportunities of increasing alternative proteins in the American food system to help achieve U.S. climate and biodiversity goals.
Transforming land use: Alternative proteins for U.S. climate and biodiversity success
This webinar will highlight the exciting findings of GFI's latest analysis exploring the U.S. land use opportunities enabled by alternative proteins. Discover how diversifying America’s protein sources can help our country reach its environmental and climate goals.
The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foods
Join us to learn how filamentous fungi can be used to efficiently upcycle food waste into sustainable and delicious food.
