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Join us for an engaging session on alternative proteins and their potential to transform food systems. This session will explore the science, technology, and market opportunities behind plant-based, cultivated, and fermented proteins driving sustainability and innovation in the food industry. |
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GFI is heading to Los Angeles Climate Week! This event brings together climate organizations, policymakers, innovators, companies, and changemakers from LA and beyond on cutting-edge climate change solutions. |
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Join Lucas Eastham, lead scientist, fermentation, for a ConnectEd Brief on precision fermentation. Lucas will discuss how this technology is revolutionizing food production, from alternative proteins to functional ingredients. |
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Don’t miss Bruce Friedrich, GFI’s founder and president, as he takes the stage on Saturday, April 12, at 9:15 AM to discuss how alternative proteins can help build a more sustainable, just, and secure food system. |
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The future of food is a key part of the future of climate action. San Francisco Climate Week brings together innovators, policymakers, and business leaders to explore the latest solutions in sustainability. This weeklong series of events highlights breakthroughs in climate technology, policy, and corporate responsibility—including the role of food in reducing emissions. |
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Join GFI at this Southwest-based conference that explores the increasingly important role of environmental journalists! We will be exhibiting at the event to educate attendees about the power and potential of alternative proteins. |
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Join GFI’s Bianca Datta in attending Re-Thinking Food: From Plate to Planet! This experience will bring together leading researchers, policymakers, and industry experts to explore the latest science and innovations in sustainable food. |
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Join GFI experts at the AOCS Meeting to explore research on land use efficiency and the environmental impact of plant-based meats. |
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Food is one of the most overlooked yet powerful climate solutions. What we eat—and how we dispose of it—drives nearly one-third of global emissions, shapes biodiversity, and impacts air and water quality. But the food system also holds immense potential for change. |
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