The Future of Alternative Proteins Panel
Event description
Explore the future of alternative proteins with Claire Bomkamp, Senior Scientist for Cultivated Meat and Seafood at the Good Food Institute (GFI). As climate change, resource limitations, and ethical concerns place increasing pressure on conventional animal agriculture, the world urgently needs sustainable protein solutions.
This panel will bring together leading scientists, entrepreneurs, and industry experts to discuss how innovations like cultivated meat, precision fermentation, and next-generation plant-based products are shaping a more sustainable, secure, and just food system.
Together, we’ll dive into critical questions around scientific breakthroughs, scale-up challenges, consumer adoption, and regulatory progress — and consider what it will take to make alternative proteins no longer alternative, but the default choice.
Whether you’re an entrepreneur, policymaker, investor, researcher, or future-focused food advocate, this conversation will offer insights into the technologies and collaborations moving the future of food forward.
Event location
GFI speaker
Claire Bomkamp, Ph.D.
SENIOR LEAD SCIENTIST, CULTIVATED MEAT & SEAFOOD
Claire serves as Senior Lead Scientist, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry, identifying bottlenecks, and engaging researchers in order to move cultivated meat and seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington University.
Upcoming events
View all events
Alternative Protein Symposium: Bridging Science and Society
Join Bruce Friedrich and our Alt Protein Project leaders from NC State, Duke University, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society.
The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foods
Join CEO of People for Better Food, Emilie Fitch, and GFI’s Associate Director of Market Insights, Jody Kirchner, to explore new research on the messaging strategies that effectively resonate with…
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
Building Your Alt Protein Career: Gastronomic science
Join us to learn how gastronomic science can be translated into high-impact food solutions.
Academic Research Challenge information session
Join an information session to learn more about the challenge topics and application requirements!
The Business of Alt Protein: Consumer taste preferences in dairy-free products
Join GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR’s new Taste of the Industry 2026 report which benchmarks consumer taste preferences across the full dairy-free…
Animal-Free Meat: The Next Agricultural Revolution
Come learn how science, policy, and industry can work together to satisfy the world’s soaring demand for meat, no animals required.
The Climate Challenge & Protein Diversification for the Global South
Food systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders, researchers, and industry experts to explore how diversified protein production…
