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.
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