Jamie Harris of the Sentience Institute speaks with Dr. Elliot Swartz about the science of plant-based and cultivated meat, technical barriers to scaling, and professional opportunities in alternative proteins.
In this webinar, recorded in June 2020, GFIers David Welch and Elliot Swartz discuss food safety considerations for cultivated meat.
Seafood is difficult to make without animals, notes GFI's Jen Lamy. But some companies are betting on new technologies and customers to overcome the challenges.
GFI’s Dr. Elliot Swartz writes about the geographical spread of cultivated meat companies, the funding landscape, and commercialization challenges.
Impact.tech Fifty Years’ seminar series on cellular agriculture, presented by Dr. Elliot Swartz, explores the major breakthroughs in cultivated meat and lays out how investors and entrepreneurs can get involved.
Cultivated meat is poised to make our food system more sustainable, ethical, and delicious, but cell lines are a critical unmet need. That's why GFI is funding research by Kyle Fish of Tufts University to isolate lines from Atlantic salmon. The cells will be available to researchers and companies via Kerafast.
A Q&A with The Good Food Institute's Associate Director of Science and Technology about her past, her future, and the future of science in food.
GFI's Cultivated Meat Research Tool Directory crowdsources resources to help researchers find the information they need to carry out cultivated meat research and development.
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.
Despite booming commercial interest in plant-based and cultivated meat, funding for academic research lags behind, and the industries lack the open-access data required to overcome technical hurdles and scale up to become a viable part of the global food system.
