Trading land for lab: Cultivating clean meat
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
Science
Is quinoa the new pea protein?
Tara DiMaioDr. 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.
FFAR announces request for research proposals on improving plant-based protein
David Welch, Ph.D. Erin Rees Clayton, Ph.D.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.
This lab-on-a-chip could lower the cost of cell-based meat
Tara DiMaioGFI research grant recipient Dr. Ivana Gadjanski is developing a new generation of sensors to monitor nutrients and biomass during cell-based meat production.
Just how sustainable is plant-based meat?
Julia JohnGFI'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.
Growth factor research is key to making cell-based meat affordable
Tara DiMaioGFI 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.
50 years after humans walked on the moon, what’s the next giant leap?
Erin Rees Clayton, Ph.D.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.
Could fermented oat protein help plant-based meat level-up?
Tara DiMaioMari-Liis Tammik is researching oat protein fermentation to optimize the texture, flavor, and nutrition of plant-based meat.
This physician is healing her patients and the planet
Brittany Chambers"As one person, even with all of the interactions I have with my patients, my impact is small. But by contributing to the Good Food Institute each month, I can be part of something much bigger."
Expanding our ingredient repertoire to build the good food future
MJ KinneyCellular agriculture, recombinant proteins, and other species like fungi can all help build an animal-free future.
