Virtual Event
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th.
35 events found.
GFI - virtual event
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0 events,
3 events,
Virtual Event
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The Business of Alt Protein: Building successful relationships with foodservice companies
Virtual Event
The Business of Alt Protein: Building successful relationships with foodservice companies
Join GFI for a webinar that dives into insights and strategies for plant-based companies to win in the foodservice sector.
Virtual Event
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Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Virtual Event
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 30th.
1 event,
Virtual Event
-
The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foods
Virtual Event
The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foods
Join us to learn how filamentous fungi can be used to efficiently upcycle food waste into sustainable and delicious food.
1 event,
Virtual Event
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Transforming land use: Alternative proteins for U.S. climate and biodiversity success
Virtual Event
Transforming land use: Alternative proteins for U.S. climate and biodiversity success
This webinar will highlight the exciting findings of GFI's latest analysis exploring the U.S. land use opportunities enabled by alternative proteins. Discover how diversifying America’s protein sources can help our country reach its environmental and climate goals.
1 event,
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The Business of Alt Protein: Leveraging sensory research to improve plant-based meat
The Business of Alt Protein: Leveraging sensory research to improve plant-based meat
Event description Join GFI for our next Business of Alt Protein webinar, which will focus on how insights from plant-based meat sensory studies can help improve the taste of plant-based meats. Caroline Cotto, director of NECTAR, an initiative of Food System Innovations, will kick off the presentation by summarizing key takeaways from NECTAR’s inaugural publication: […]
Featured
The Business of Alt Protein: Building successful relationships with foodservice companies
Virtual Event
Featured
Transforming land use: Alternative proteins for U.S. climate and biodiversity success
Virtual Event
