Future of Protein Production – Chicago
Event description
At a time when food systems are increasingly under pressure, the Future of Protein Production conference offers a critical space to chart a better course forward. From biomanufacturing bottlenecks to nutrition innovation, GFI team members will help guide the conversation on what’s possible—and what’s needed.
On stage (February 24):
9:15–9:40 a.m. — Keynote: Does Our Food System Need a Rethink?
GFI President Bruce Friedrich draws from his new book, Meat, and his experience at COP30 to make the case for reimagining meat production in service of climate, food security, and public health.
10:20–11:00 a.m. — Panel: Addressing Hurdles & Barriers to Change
Moderated by Bruce Friedrich, this panel explores the real-world obstacles facing alt proteins—from investment and corporate inertia to regulatory and infrastructure challenges. Featuring Caitlin Balagula (USDA), Lou Cooperhouse (BlueNalu), and Glenn Hurowitz (Mighty Earth).
12:30–1:00 p.m. — Panel: High Protein to Healthy Protein—Reaching a Balance?
GFI’s Patrick McAuley joins Myospan, Nature’s Fynd, and Replicator VC to discuss how nutrition, consumer trust, and product development are shaping the next generation of alt protein offerings.
5:00–5:30 p.m. — Fireside: Digging into the Details – Future of Food
In this closing fireside chat, Bruce Friedrich sits down with podcast host Alex Crisp (Future of Foods Interviews) for an intimate conversation about GFI’s global strategy, his new book, and what’s next for the field. Audience Q&A included.
With 80+ speakers, 40+ sessions, and 10+ hours of networking, this event connects stakeholders across research, production, retail, and investment. Don’t miss the Startup Innovation Zone and interactive pitch symposiums showcasing what’s next in alt protein.
Join us in building a protein supply that’s sustainable, secure, and just. See you in Chicago.
GFI speakers
Bruce Friedrich
PRESIDENT AND FOUNDER
Bruce Friedrich serves as GFI’s chief thought leader and relationship-builder, working in close partnership with GFI’s global teams and food system stakeholders around the world. Bruce is a TED Fellow, Y Combinator alum, and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, Foreign Policy, Nature Food, USA Today, Los Angeles Times, Wired, CNN, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, the Ezra Klein Show, Making Sense (Sam Harris), and a variety of other podcasts and TV programs. Bruce’s 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages.
Publishers Weekly selected Bruce’s book Meat as a top 10 new release in science, writing: “This packed account makes food science feel like an urgent and essential undertaking.” The book has also received praise from father of synthetic biology George Church, Nobel Laureate in economics Michael Kremer, former UNFCCC head Christiana Figueres, and CSIS director of global food and water security Caitlin Welsh, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” Find out more on the book’s website, MeatBook.org.
Bruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University, the London School of Economics, and Grinnell College.
Pat McAuley
STARTUP INNOVATION LEAD
Pat McAuley works with the Corporate Engagement team, serving as the primary contact for alternative protein entrepreneurs and startups. Prior to joining GFI, Pat was a multi-time founder having started businesses in food and beverage as well as tech, most recently founding a multi-unit fast casual plant-based restaurant brand. He holds a degree in Management Engineering from Worcester Polytechnic Institute.
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Future of Protein Production – Chicago
GFI is heading to Chicago! Join Bruce Friedrich, Patrick McAuley, and leading voices across science, policy, and industry for a solutions-focused summit on the future of food.
