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DTSTART;TZID=America/New_York:20240702T120000
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DTSTAMP:20240625T154710Z
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SUMMARY:Workshop: Leveraging artificial intelligence to advance alternative protein technologies
DESCRIPTION:Workshop: Leveraging artificial intelligence to advance alternative protein technologiesPast\n\n\n\n\nJoin us for a generative workshop on leveraging artificial intelligence to advance alternative protein technologies! \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nAlternative proteins are a key climate mitigation solution\, but many pressing challenges in sustainable proteins remain. AI can help! Eager to apply your interest in alternative proteins or artificial intelligence (or both!) toward climate action? Join us for a two-hour generative workshop on leveraging artificial intelligence to advance alternative protein technologies and meet other researchers!  \n\n\n\nThe Bezos Earth Fund has officially launched the $100 million AI for Climate and Nature Grand Challenge\, emphasizing sustainable proteins as one of four focus areas. This global initiative is exploring new ideas for multiplying the impact of climate and nature efforts using modern AI. This funding call has the potential to unlock major solutions across alternative proteins and artificial intelligence and has inspired GFI to bring innovators together for this collaborative event. \n\n\n\nAt this workshop\, we will discuss bottlenecks in alternative proteins\, highlighting those relevant to artificial and machine learning research methods\, and open questions for collaborations across these fields. Participants will work in small interdisciplinary groups to identify and select problems at this intersection and will discuss methods and approaches for collaborating. By being at the forefront of this intersection of artificial intelligence and alternative proteins\, AI researchers could have a unique opportunity to shape the success of these future foods and have a tangible impact on human and planetary health. We hope you can join us! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/workshop-leveraging-artificial-intelligence-to-advance-alternative-protein-technologies/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/06/SCI24040_AI-workshop-graphics_header-featured.png
LOCATION:https://gfi.org/event/workshop-leveraging-artificial-intelligence-to-advance-alternative-protein-technologies/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240718T130000
DTEND;TZID=America/New_York:20240718T143000
DTSTAMP:20240702T170206Z
CREATED:20240702T170203Z
LAST-MODIFIED:20240702T170206Z
UID:10000584-1721307600-1721313000@gfi.org
SUMMARY:The Science of Alt Protein: CellFood hub — a way to expand interdisciplinary research
DESCRIPTION:The Science of Alt Protein: CellFood hub — a way to expand interdisciplinary researchPast\n\n\n\n\nJoin us to discover how research at Aarhus University’s CellFood hub advances the development of cellular foods. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin us on July 18th for our next Science of Alt Protein seminar where Dr. Jette Feveile Young will share insights into the CellFood hub at Aarhus University. The CellFood hub aims to include more and different research environments from the university into cellular food research. She will also give examples of the research conducted on cultivated meat aspects from her own lab at the Institute of Food Science\, including cell culture media without FBS\, a cyclic bio-economy concept\, and basic investigations of lipid incorporation and maturation of cells postharvest with perspectives for taste development. \n\n\n\n*Please note: This seminar will not be recorded\, so you will need to attend the live presentation to benefit from our speaker’s insights. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Jette Feveile Young\n\n\n\nPROFESSORAARHUS UNIVERSITY\, DENMARK \n\n\n\nJette Feveile Young is a professor at the Institute of Food Science\, Aarhus University\, where she has been leading a science group on Differentiated and Biofunctional Food since 2009. She holds an M.Sc. in Food Science from the University of Copenhagen and a Ph.D. from the University of Wales. She did a Post Doc at the Institute of Human Nutrition at the University of Copenhagen and pursued her career at the Danish Institute of Agricultural Research and now at Aarhus University where her research focuses on meat quality as well as studying the nutritional effects of naturally occurring food components using in vitro cell-based model systems. More than 20 years of research experience within meat science and nutrition including in vitro cell-based techniques has led to Dr. Young’s research in several aspects of cultivated meat. She is involved in and leads several projects including a CellFood hub at Aarhus University. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-science-of-alt-protein-cellfood-hub-a-way-to-expand-interdisciplinary-research/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/07/SCI24041_webinar-graphics-science-of-alt-protein-July_header-featured.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240730T110000
DTEND;TZID=America/New_York:20240730T123000
DTSTAMP:20240723T193448Z
CREATED:20240723T153236Z
LAST-MODIFIED:20240723T193448Z
UID:10000587-1722337200-1722342600@gfi.org
SUMMARY:The Business of Alt Protein: Building successful relationships with foodservice companies
DESCRIPTION:The Business of Alt Protein: Building successful relationships with foodservice companiesPast\n\n\n\n\nJoin GFI for a webinar that dives into insights and strategies for plant-based companies to win in the foodservice sector. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin GFI for a webinar that dives into insights and strategies for plant-based companies to win in the foodservice sector. \n\n\n\nGFI’s senior market research analyst\, Ben Pierce\, will kick off the event by sharing key insights from GFI’s latest U.S. plant-based foodservice market report. Following his presentation\, GFI’s corporate engagement foodservice lead\, Marika Azoff\, along with three other industry experts\, will discuss best practices for positioning plant-based proteins\, strategies for approaching foodservice companies\, common pitfalls\, and more. This conversation will be focused on the U.S. plant-based market\, but all are welcome to join. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nAlex Weissman\n\n\n\nCEO\, PALATE INSIGHTS \n\n\n\nAlex is the founder and CEO of Palate – an agile\, authentic product feedback platform focused on accelerating the adoption of sustainable foods. Through Palate’s Chef Panel\, brands can connect with over 150 Executive Chefs across foodservice verticals\, cuisines\, and geographies to develop their innovation pipeline\, improve formulation\, refine GTM strategy\, and improve their sales motion. \n\n\n\n\n\n\n\n\n\n\n\nEdwina Hughes\n\n\n\nHEAD OF COOLFOOD – SUSTAINABLE DIETS\, WORLD RESOURCES INSTITUTE \n\n\n\nEdwina Hughes is a sustainable food system specialist. She is head of Coolfood at the World Resources Institute; previously\, she led the corporate responsibility function for Sodexo in the UK and Ireland. In her current role\, Edwina acts as a trusted advisor to member organizations on their sustainable food commitments. Alongside strategic relationship management\, Edwina leverages WRI’s considerable environmental and behavioral science insights to inspire practical action amongst the Coolfood community. Edwina has a 2.1 in Economics and Business and a Masters of Literature in corporate philanthropy from the Business School\, Trinity College Dublin\, Ireland. She lives on the south coast of England and is a year-round sea swimmer. \n\n\n\n\n\n\n\n\n\n\n\nJennifer DiFrancesco\n\n\n\nDIRECTOR OF CULINARY INNOVATION\, SODEXO CAMPUS \n\n\n\nJennifer DiFrancesco is director of culinary innovation for Sodexo Campus\, leading the development of crave-worthy student menus using insights and innovations to transform dining on campus today and tomorrow. Prior to this position\, Jennifer was the culinary program manager for the Humane Society of the United States. Today\, Jennifer continues to drive plant-based developments and sustainability actions through Sodexo Campus menus with a goal of helping achieve the company’s campus commitment to make 50% of menu offerings plant-based by 2025. She has spent over 20 years in the foodservice industry\, starting her culinary career at Wegmans Food Markets\, before transitioning to the college and university segment. Jennifer’s previous higher education experience includes the University at Buffalo\, Canisius University\, and Buffalo State University. \n\n\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT LEAD – RETAIL AND FOOD SERVICE\, GFI \n\n\n\nMarika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector\, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships. \n\n\n\n\n\n\n\n\n\n\n\nBen Pierce\n\n\n\nSENIOR MARKET RESEARCH ANALYST\, GFI \n\n\n\nBen supports the Corporate Engagement team’s efforts in research and analysis\, bringing experience from the CPG and food industries. Prior to joining GFI\, he served in various sales and marketing roles at General Mills focused on developing category insights\, building customer relationships\, and brand management. Ben’s interest in global food systems was ignited by his time volunteering with Partners in Food Solutions. He earned his BBA in Marketing from the University of Wisconsin-Madison. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/the-business-of-alt-protein-building-successful-relationships-with-foodservice-companies/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/07/COR24023_webinar-graphics-business-of-alt-protein-July_featured.jpg
LOCATION:https://gfi.org/event/the-business-of-alt-protein-building-successful-relationships-with-foodservice-companies/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240730T113000
DTEND;TZID=America/New_York:20240730T130000
DTSTAMP:20240625T151854Z
CREATED:20240625T151851Z
LAST-MODIFIED:20240625T151854Z
UID:10000581-1722339000-1722344400@gfi.org
SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. During this session\, we’ll focus on growth factors\, cell lines\, and improving global collaboration. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/fish-and-chips-session-one/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png
LOCATION:https://gfi.org/event/fish-and-chips-session-one/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240730T223000
DTEND;TZID=America/New_York:20240731T000000
DTSTAMP:20240625T151907Z
CREATED:20240625T151904Z
LAST-MODIFIED:20240625T151907Z
UID:10000582-1722378600-1722384000@gfi.org
SUMMARY:Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
DESCRIPTION:Fish & CHIPS: Collaborative Huddle for Ideation & Problem SolvingPast\n\n\n\n\nCalling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nEvent description\n\n\n\nJoin us for an engaging virtual collaborative huddle hosted by The Good Food Institute. This event aims to bring together cultivated seafood researchers and innovators from around the world\, providing them with a unique platform to connect\, network\, and tackle shared challenges head-on. \n\n\n\nFor this session\, we’re featuring an AMA with:Danai Georgiadou\, PhDScientist\, Immune Cell ManufacturingCRISP Meats projectA*STAR Bioprocessing Technology Institute \n\n\n\nDuring the registration process\, we encourage you to select specific topics of interest\, allowing us to create breakout groups that maximize the potential for productive discussions and innovative problem-solving. During this session\, we’ll focus on growth factors\, cell lines\, and improving global collaboration. \n\n\n\nDon’t miss this opportunity to connect with colleagues and expand your network at our next collaborative huddle! \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n										\n						\n		\n			\n								\n							\n													November 12\, 2026\n																\n								Virtual Event\n																			\n				\n				\n					The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism\n				\n				\n							\n				Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated…
URL:https://gfi.org/event/fish-and-chips-session-two/
CATEGORIES:GFI - virtual event
ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/02/SCI24010_webinar-graphics-fish-and-chips-March_featured.png
LOCATION:https://gfi.org/event/fish-and-chips-session-two/
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