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.