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.
GFIers Dr. Liz Specht & Bruce Friedrich join Sam Harris for a discussion of GFI, food, climate, antibiotic resistance, and pandemic risk.
This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.
Join Dr. Dil Thavarajah, Associate Professor at Clemson University, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability.
In this webinar, seasoned industry consultant Mark Warner will provide an introduction to the current state of the industry in contract fermentation and outline the process for facility identification, qualification and contracting.
Future Food-Tech’s new dedicated Alternative Proteins Summit on June 22-23 will connect global food leaders to map out the future of protein.
