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.
"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."
Cellular agriculture, recombinant proteins, and other species like fungi can all help build an animal-free future.
Hear GFI executive director Bruce Friedrich explain why it’s critical that we modernize meat production in order to mitigate climate change.
GFI's competitive grant program is funding open-access research focused on critical technical barriers with an eye toward large-scale, low-cost cell-based meat production. Explore how these six research projects address the challenges of cost and scale.
In addition to plant and cell-based sources, microscopic organisms may play a big role in shaping a healthier, more sustainable future of protein.
These research initiatives span the entire breadth of the supply chain: from crop breeding to product formulation for plant-based meat and from cell line development to bioprocess scale-up for cell-based meat.
GFI’s executive director explains why biomimicking meat is a win for the planet and for people.
Building out the talent pipeline is crucial for long-term industry success. As a GFI intern and current Princeton student (for a few more weeks at least!), I was thrilled to bring Elliot to campus to share the science of plant-based and cell-based meat with my classmates.
