In a new piece for Wired, GFI's Dr. Liz Specht explains two major but rarely discussed challenges with current meat production—and how plant- and cell-based meat can solve them.
GFI’s Dr. Liz Specht explores why animal meat production is slow, rigid, and wasteful, while modern plant-based and cultivated meat production is swift, nimble, and sustainable.
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
Dr. Ofir Benjamin, a scientist in Israel and a recipient of GFI's research grants, is exploring this high-protein grain's capacity to be a breakout ingredient in plant-based meats.
Projects can be 12-60 months and have a minimum budget of $300,000. No matching funds are required. The deadline for applying is October 9, 2019.
GFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
GFI's new fact sheet quantifies plant-based meat's potential to help build a sustainable food supply by reducing land use, greenhouse gas emissions, water use, aquatic pollution, and antibiotic use.
GFI research grant recipient Dr. Peter Stogios is exploring how to make growth factors—key proteins for producing cell-based meat—at a fraction of the cost. By focusing on these proteins, Dr. Stogios aims to make all cell-based meat production less expensive.
With a clearer understanding than ever of the impact of industrialized civilization on our home planet, forestalling and reversing the degradation of earth's ecosystems is the next moonshot.
Mari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
