Food 4 Thought 2025
Event description
Food 4 Thought 2025 is a three-day immersive event hosted at Harvard University, uniting students, researchers, policymakers, and industry leaders to reimagine the future of food. Following a successful inaugural event that welcomed over 400 attendees from 60 universities across 15 countries, this year’s festival will expand its reach and impact, offering:
- Dynamic discussions on alternative proteins, food security, and climate resilience
- GFI’s theory of change and strategies for accelerating food innovation
- The role of policy in shaping a more equitable and sustainable food system
- Opportunities for students to engage with industry pioneers and explore career pathways
GFI’s Bruce Friedrich will deliver a keynote presentation on these topics, providing a roadmap for transforming global food production. The event will also feature hands-on programming, networking opportunities, and funding support for student-led initiatives.
Event location
Meet the speaker
Bruce Friedrich
PRESIDENT AND FOUNDER, GFI
Bruce Friedrich is the founder and president of the Good Food Institute (GFI), an international nonprofit dedicated to reimagining the future of the food system through innovative and collaborative approaches. He oversees GFI’s global strategy, working with teams across the United States, Asia Pacific, Brazil, Europe, India, and Israel to drive meaningful change in alternative protein innovation.
A TED Fellow, Y Combinator alum, and recognized leader in food innovation, Bruce has written for the Wall Street Journal, Foreign Policy, CNN, Nature Food, Los Angeles Times, Wired, and more. His 2019 TED Talk on the future of food has been viewed over 2.4 million times and translated into 30 languages.
Bruce holds degrees from Georgetown Law, Johns Hopkins University, and the London School of Economics. A passionate advocate for a better food system, he also enjoys biking in heavy traffic.
Upcoming events
View all events
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COP30: United Nations Climate Change Conference
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The Science of Alt Protein: Application-driven design of plant protein gels
Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.
New Proteins webinar
Join GFI’s Abby Sewell for a look at how hybrid and diversified protein strategies are shaping the future of food.
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