Big name companies like Bumble Bee, Nestle, and Tyson are joining the wave of startups vying for a portion of the growing plant-based seafood market. Jen Lamy discusses what these established companies have to gain from getting involved in this space.
GFI's Bruce Friedrich was named a 2021 "American Food Hero" - learn why.
With open-access research funding from NOAA, alternative seafood could help protect our oceans and bolster U.S. seafood production.
Join Dr. Josephine Wee, Assistant Professor of Food Science at The Pennsylvania State University, as she discusses how fungal mycelium can provide texture and nutritional value for high moisture alternative meat as well as support cell growth and development for cultivated meat.
The Wall Street Journal’s Global Food Forum will tackle the critical issue of sustainability across the food industry and agricultural economy, covering topics from seed research and farming practices to packaging and the food we eat.
Global efforts to curb emissions, protect marine biodiversity, and reduce the impacts of climate change on our oceans should include investments in plant-based and cultivated seafood.
Join Dr. Glenn Gaudette, Professor & Inaugural Chair of Engineering at Boston College, as he discusses how decellularized spinach can be used to support cell growth in a bioreactor setting.
GFI’s Emily Hennessee discusses the changing landscape of alternative proteins, and the power of harnessing the enthusiasm of young people to transform the food system.
GFI founder and executive director Bruce Friedrich shares his climate journey and GFI's work with MCJ host Jason Jacobs.
GFI marks Earth Day 2021 by taking stock of its actions, mapping its theory of change to three of the most fundamental concepts in Earth science and ecology.
