Los Angeles Climate Week
Event description
Los Angeles Climate Week is where climate leaders, innovators, and changemakers come together to turn ideas into action. From cutting-edge tech to policy shifts, this event is all about tangible solutions for a better future.
GFI will be there to share how alternative proteins innovation can be used to address the twin crises of climate change and biodiversity loss!
Future Bites: Alt Proteins, Sustainable Eats & Rooftop Revelations
Thursday, April 10 at 10 am
Join us for a rooftop experience with an exciting conversation exploring the future of food through the lenses of innovation, equity, and sustainability.
Moderated by innovation and circular systems expert Dr. Lara Ramdin, this panel brings together trailblazers who are redefining what’s on our plates and how it gets there.
Hanna Barlow of the Good Food Institute will dive into the science and scale-up of plant-based and cultivated meat, and the global movement toward a more sustainable protein supply. Chef Lucy of Eat Sauterelle will share her culinary adventures crafting craveable dishes with novel proteins, including insects. Dana Thiel from Meaningful Works will provide insights on the intersection of social impact, community empowerment, and climate-smart food systems.
What we eat and how we grow it is changing fast, driven by the need to feed a growing population more sustainably. Whether you’re a curious consumer, policymaker, or food industry innovator—this bite-sized session is one you won’t want to miss.
Event location
Meet the speaker
Hanna Barlow
ACADEMIC COMMUNITY SPECIALIST, GFI
Hanna supports a global community of student groups working to build alternative protein ecosystems at their universities via the Alt Protein Project. Prior to joining GFI, she worked with the University of California Global Food Initiative, UCLA Heat Lab, and Each Green Corner to build and support research and education initiatives at the intersection of climate and food systems. She holds a bachelor’s degree in human biology and food studies at UCLA and is excited to center food justice in the quest to build a world where alternative proteins are no longer alternative.
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