What an equitable food industry looks like & how alternative protein can get us there

Name: What an equitable food industry looks like & how alternative protein can get us there
Start: 2021-03-04T12:00:00-05:00
End: 2021-03-04T13:00:00-05:00

THE BUSINESS OF ALT PROTEIN

Past

March 4, 2021 @ 12:00 pm – 1:00 pm EST

This webinar will identify opportunities within current and emerging alternative protein sources, identify how they can be done better, and bring attention to the two major white space opportunities incentivised by XPRIZE’s Feed the Next Billion $15 million dollar competition.

MJ Kinney

Plant-based protein expert, XPRIZE

Event recording

About this webinar:

Inspired by a recent XPRIZE White Paper penned by MJ Kinney, Plant-Based Protein Expert and former GFI Food Scientist, in conjunction with findings from GFI APAC’s recent Cropportunities Report, this webinar will identify opportunities within current and emerging alternative protein sources, identify how they can be done better, and bring attention to the two major white space opportunities incentivised by XPRIZE’s Feed the Next Billion $15 million dollar competition.

An overview of the alternative protein landscape and the new business development opportunities it presents to food systems.
Identifying plant proteins facing the greatest priority for local food production.
Examples of what a more resilient, just, and equitable food system looks like.
XPRIZE Feed the Next Billion – a $15 million dollar competition incentivizing chicken breast and fish filet alternatives. Information for participants and partners.

Upcoming events

View all events

January 8, 2026 Joyce Cummings Center

2026 Tufts Future Food Innovation Day

Join GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David…

January 8, 2026

Virtual Event

The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerations

Learn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal, an agricultural waste, into a useful, naturally sourced product.