BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20240815T130000 DTEND;TZID=America/New_York:20240815T143000 DTSTAMP:20240715T164736Z CREATED:20240715T164734Z LAST-MODIFIED:20240715T164736Z UID:10000586-1723726800-1723732200@gfi.org SUMMARY:The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foods DESCRIPTION:The Science of Alt Protein: From lab to table — harnessing filamentous fungi for sustainable foodsPast\n\n\n\n\nJoin us to learn how filamentous fungi can be used to efficiently upcycle food waste into sustainable and delicious food. \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\nThe food system contributes approximately a third of global greenhouse gas emissions. Transitioning food production from resource-intensive industrial animal agriculture towards microbial processes is critical for minimizing these planetary impacts and feeding a growing population. Filamentous fungi\, a diverse group of microorganisms that includes molds and mushrooms\, are uniquely positioned to lead this shift toward a more sustainable food system. \n\n\n\nDr. Hill-Maini will discuss his work bridging approaches from gastronomy\, synthetic biology\, and systems biology\, to unlock the potential of filamentous fungi for sustainable and delicious foods. Working between the lab\, restaurant kitchens\, and traditional producers\, Dr. Hill-Maini and his team have uncovered mechanisms for efficiently upcycling food waste into human food\, created new synthetic biology tools that enabled fungal bioengineering for enhanced nutrition and sensory appeal\, and translated lab discoveries to new dishes at Michelin-starred restaurants. In the long term\, this work should enable efforts to design fungal foods for health\, sustainability\, and flavor. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nVayu Hill-Maini\, Ph.D.\n\n\n\nINCOMING ASSISTANT PROFESSOR OF BIOENGINEERINGSTANFORD UNIVERSITY \n\n\n\nVayu is a scientist\, chef\, educator and a current postdoctoral fellow working with Jay Keasling at University of California\, Berkeley. Vayu fell in love with cooking at a young age in his multicultural home in Stockholm\, Sweden. He first moved to the U.S to work in restaurants\, but the flavors\, textures\, and sensations of the kitchen eventually led him to scientific research. He earned his PhD in Biochemistry from Harvard University working in the lab of Emily Balskus\, where he identified and characterized strains and enzymes involved in the metabolism of prominent drugs and dietary compounds in the human gut microbiota. As a Miller Fellow at UC Berkeley\, Vayu has combined his background from the kitchen and the laboratory to tackle challenges in the food system. His current research characterizes and engineers filamentous fungi to produce sustainable and delicious foods. This highly interdisciplinary work has led to new synthetic biology tools for edible fungi\, discovery of a fungus domesticated for conversion of waste to food\, and new dishes at Michelin star restaurants\, including Alchemist in Copenhagen. Vayu loves sharing his passion for food and STEM with the public\, and runs the organization STEAM Chefs\, which uses cooking to teach science in classrooms all around the world. He will continue this work running his own research group as an assistant professor of bioengineering at Stanford University starting in September 2024. \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-from-lab-to-table-harnessing-filamentous-fungi-for-sustainable-foods/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/07/SCI24044_webinar-graphics-science-of-alt-protein-August_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-from-lab-to-table-harnessing-filamentous-fungi-for-sustainable-foods/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240820T120000 DTEND;TZID=America/New_York:20240820T131500 DTSTAMP:20240829T181307Z CREATED:20240726T195058Z LAST-MODIFIED:20240829T181307Z UID:10000589-1724155200-1724159700@gfi.org SUMMARY:Transforming land use: Alternative proteins for U.S. climate and biodiversity success DESCRIPTION:Transforming land use: Alternative proteins for U.S. climate and biodiversity successPast\n\n\n\n\nThis 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. \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\nWatch webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe United States has ambitious land conservation targets and climate goals. We can make significant progress in achieving these goals by diversifying American protein sources to include land-efficient alternative proteins while reducing the proportion of protein derived from land-intensive\, animal-based foods. \n\n\n\nJoin GFI and Highland Economics for a webinar presenting the findings from a recent analysis exploring the U.S. land use opportunities of alternative proteins. Discover how incorporating alternative proteins into the American food supply significantly reduces U.S. land requirements for food production and would enable large-scale restoration of U.S. habitats with significant climate and biodiversity opportunities. \n\n\n\nDuring this webinar\, you’ll learn how alternative proteins: \n\n\n\n\nEnable nature-based solutions by vastly improving the land-use efficiency of American protein sources.\n\n\n\nEnable large-scale restoration of threatened U.S. ecosystems.\n\n\n\nCreate space to maximize carbon sequestration through the restoration of forests and riparian areas.\n\n\n\n\nJoin us to explore how this shift in land use would position the United States to achieve its environmental and climate goals while maintaining its leadership in agriculture and land stewardship. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nPri Panescu Scott\, Ph.D.\n\n\n\nLEAD SCIENTIST\, PLANT-BASEDTHE GOOD FOOD INSTITUTE \n\n\n\nPriera’s role at GFI focuses on accelerating the plant-based meat industry through analyzing their plant-based protein landscape\, identifying emerging technological solutions and bottlenecks\, and communicating with other scientists about advancing alternative protein research. Priera has bachelor’s degrees in chemistry and math from the University of California\, Santa Cruz as well as a master’s and a doctorate in organic chemistry from the University of California\, Los Angeles. Prior to joining GFI\, Priera spent almost a decade focusing on polymer\, formulation\, and materials chemistry research. Particularly\, she honed these skills for food security applications by creating novel sustainable agriculture materials and compounds. \n\n\n\n\n\n\n\n\n\n\n\nBarbara Wyse\n\n\n\nPRINCIPAL AND SENIOR ECONOMISTHIGHLAND ECONOMICS \n\n\n\nBarbara specializes in the economics of natural resources and environmental services\, with a particular focus on water\, agriculture\, recreation\, habitat and endangered species\, land use\, and ecosystem services. With an academic background and personal interest in both the natural and social sciences\, Barbara integrates insight and knowledge from ecology\, hydrology\, anthropology\, demography\, and pyschology into her economics work. She has served as an expert witness on a range of economic and demographic issues. For diverse clients\, Barbara identifies the social and economic consequences of alternative management strategies and actions\, values resources and ecosystem services\, and estimates the economic development impacts of policies\, industries\, or actions. She is also experienced in natural resource damage analysis (NRDA)\, comprehensive land use analysis\, NEPA socioeconomic impact analysis\, regional economic impact modeling (using IMPLAN)\, and modeling of tradeoffs using multicriteria analysis. Her particular interest is in developing integrated frameworks and cost benefit analyses to assist natural resource managers in making informed decisions. \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/transforming-land-use-alternative-proteins-for-us-climate-and-biodiversity-success/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/07/SCI24003_Land-use-webinar-graphics_featured.jpg LOCATION:https://gfi.org/event/transforming-land-use-alternative-proteins-for-us-climate-and-biodiversity-success/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240828T120000 DTEND;TZID=America/New_York:20240828T130000 DTSTAMP:20240813T132009Z CREATED:20240813T132006Z LAST-MODIFIED:20240813T132009Z UID:10000593-1724846400-1724850000@gfi.org SUMMARY:The Business of Alt Protein: Leveraging sensory research to improve plant-based meat DESCRIPTION:The Business of Alt Protein: Leveraging sensory research to improve plant-based meatPast\n\n\n\n\nJoin 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. \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 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: Taste of the Industry 2024\, a large-scale sensory analysis of plant-based meats. Attendees will also learn how to interpret NECTAR’s study and how insights from the report can inform their involvement in the plant-based protein industry. The presentation will be followed by an audience Q&A. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCaroline Cotto\n\n\n\nDIRECTOR\, FOOD SYSTEM INNOVATIONS \n\n\n\nCaroline Cotto is a Director at Food System Innovations (FSI) where she leads NECTAR\, an initiative accelerating the protein transition with taste. Prior to FSI\, Caroline co-founded Renewal Mill\, an award-winning upcycled food startup. She served as the inaugural board president of the Upcycled Food Association\, the world’s first trade association for upcycled brands. A food and entrepreneurship expert\, Caroline has experience at the UN World Food Programme\, the White House (for Michelle Obama’s Let’s Move! Initiative)\, Techstars Farm to Fork accelerator\, and HubSpot. She regularly advises and mentors food\, tech\, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow in Taiwan. She has been named to both Forbes 30 Under 30 and the 50 Best’s 50 NEXT lists. \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-leveraging-sensory-research-to-improve-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/08/COR24025_webinar-graphics-business-of-alt-protein-August_header-featured.png END:VEVENT END:VCALENDAR