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 BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20250401T110000 DTEND;TZID=America/New_York:20250401T120000 DTSTAMP:20250311T211619Z CREATED:20250311T211618Z LAST-MODIFIED:20250311T211619Z UID:10000671-1743505200-1743508800@gfi.org SUMMARY:The Business of Alt Protein: Precision fermentation consumer research and nomenclature DESCRIPTION:The Business of Alt Protein: Precision fermentation consumer research and nomenclaturePast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering an overview of current precision fermentation consumer research insights and nomenclature best practices. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nTaylor Leet-OtleyConsumer Research Lead \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe precision fermentation sector is growing and experiencing increasing interest and investment. In this session\, GFI’s consumer research lead Taylor Leet-Otley will provide an overview of consumer research findings to help inform your GTM strategy\, on-pack messaging\, and what to call these novel ingredients. We’ll cover: \n\n\n\n\nAwareness & familiarity\n\n\n\nWillingness to try and buy\n\n\n\nWhich demographic is most likely to try\n\n\n\nPerceptions and hesitations\n\n\n\nNomenclature preferences\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nTaylor Leet-Otley\n\n\n\nCONSUMER RESEARCH LEAD\, GFI \n\n\n\nTaylor Leet-Otley oversees GFI’s consumer research\, keeping the organization and the industry in touch with consumers’ needs & beliefs in the fast-moving alternative protein category. Taylor joined GFI with a background as a consultant focused on market research\, consumer insights\, and strategy. He worked in a diverse range of industries including CPG\, energy\, recycling\, healthcare\, and consumer tech\, with a focus on brand management\, B2B strategy\, and market entry. He graduated from Wesleyan University with a BA in Neuroscience and Religion. \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-precision-fermentation-consumer-research-and-nomenclature/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/03/SCI25018_webinar-graphics-business-of-alt-protein-April_header-featured.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250325T223000 DTEND;TZID=America/New_York:20250326T000000 DTSTAMP:20250306T174419Z CREATED:20250211T143750Z LAST-MODIFIED:20250306T174419Z UID:10000655-1742941800-1742947200@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 March 25th. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\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\, join us for conversations on media optimization\, shellfish and cross-species translation\, and non-scientific challenges\, including funding. \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-march-2025-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-march-2025-session-two/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250325T113000 DTEND;TZID=America/New_York:20250325T130000 DTSTAMP:20250306T174339Z CREATED:20250211T143705Z LAST-MODIFIED:20250306T174339Z UID:10000654-1742902200-1742907600@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 March 25th. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\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\, join us for conversations on media optimization\, shellfish and cross-species translation\, and non-scientific challenges\, including funding. \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-march-2025-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-march-2025-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250313T130000 DTEND;TZID=America/New_York:20250313T143000 DTSTAMP:20250213T151426Z CREATED:20250213T151425Z LAST-MODIFIED:20250213T151426Z UID:10000657-1741870800-1741876200@gfi.org SUMMARY:The Science of Alt Protein: Functionality-driven processing — shaping tomorrow's proteins DESCRIPTION:The Science of Alt Protein: Functionality-driven processing — shaping tomorrow’s proteinsPast\n\n\n\n\nExplore how protein functionality can be tailored for specific applications. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nDr. Julia KepplerWageningen University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nProteins can be seen as the most important structural and functional components of food\, which are also predominantly viewed positively by consumers. However\, alternative protein sources often lack the range of functions expected of animal proteins. \n\n\n\nJoin Dr. Julia Keppler of Wageningen University to discover nature-inspired examples of how the (technical) functionality of protein ingredients can be tailored to suit the intended target application. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Julia Keppler\n\n\n\nASSOCIATE PROFESSORLABORATORY OF FOOD PROCESS ENGINEERING\, WAGENINGEN UNIVERSITY \n\n\n\nJulia Keppler is an associate professor in the Food Process Engineering Group at Wageningen University\, the Netherlands\, with more than 11 years of experience in the field of food protein functionality\, 99 peer-reviewed publications\, and holds multiple patents. \n\n\n\nDr Keppler´s research group focuses on tuning the structure and functionality of food protein ingredients during processing. The group explores new food protein sources\, (e.g.\, plant-\, single cell -\, mussel-proteins\, or proteins obtained through precision fermentation)\, unravels their functionalities\, and delves into the intricate relationship between structure and function influenced by processing techniques. \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-functionality-driven-processing-shaping-tomorrows-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/02/SCI25012_webinar-graphics-science-of-alt-protein-March_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250313T110000 DTEND;TZID=America/New_York:20250313T120000 DTSTAMP:20250221T212422Z CREATED:20250221T210644Z LAST-MODIFIED:20250221T212422Z UID:10000659-1741863600-1741867200@gfi.org SUMMARY:The Business of Alt Protein: Precision fermentation market trends\, applications\, and opportunities DESCRIPTION:The Business of Alt Protein: Precision fermentation market trends\, applications\, and opportunitiesPast\n\n\n\n\nJoin GFI’s next Business of Alt Protein webinar covering the state of the precision fermentation industry. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe precision fermentation sector is growing and experiencing increasing interest and investment. In this session\, GFI’s corporate engagement experts will provide an overview of the state of the precision fermentation industry globally to help you understand and navigate this space. We’ll cover: \n\n\n\n\nThe value proposition of precision fermented ingredients  \n\n\n\nDifferent applications of precision fermented ingredients\n\n\n\nAn overview of companies active in the space\n\n\n\nThe regulatory and labeling landscape\n\n\n\n\nThis event is part of our “Business of Alt Protein” series. It is designed for industry professionals (R&D\, marketing\, supply chain\, procurement\, sustainability)\, innovators\, and anyone curious about the future of food. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT LEAD\, 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\nAbby Sewell\n\n\n\nCORPORATE ENGAGEMENT MANAGER\, GFI \n\n\n\nPrior to joining GFI\, Abby worked in marketing collaborating with leading food\, beverage\, and CPG brands to develop and execute multifaceted marketing campaigns grounded in data-driven insights. With a BS in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU\, Abby brings a unique blend of strategic marketing expertise and an understanding of sustainable food practices to her role at GFI. \n\n\n\n\n\n\n\n\n\n\n\nCarlotte Lucas\n\n\n\nHEAD OF INDUSTRY\, GFI EUROPE \n\n\n\nCarlotte supports the food industry to make delicious and affordable plant-based meat available across Europe\, and prepare the sector for the arrival of cultivated meat. \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-precision-fermentation-market-trends-applications-and-opportunities/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/02/COR25005_webinar-graphics-business-of-alt-protein-March_header-featured.jpg LOCATION:https://gfi.org/event/the-business-of-alt-protein-precision-fermentation-market-trends-applications-and-opportunities/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250224T120000 DTEND;TZID=America/New_York:20250224T130000 DTSTAMP:20250221T194139Z CREATED:20250221T194138Z LAST-MODIFIED:20250221T194139Z UID:10000658-1740398400-1740402000@gfi.org SUMMARY:The Business of Alt Protein: How to advance plant-forward initiatives in government DESCRIPTION:The Business of Alt Protein: How to advance plant-forward initiatives in governmentPast\n\n\n\n\nJoin our upcoming Business of Alt Protein webinar exploring how individuals can advance plant-forward initiatives in government. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nRachel AtchesonExecutive DirectorFood Policy Pathways \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe webinar will start with a presentation from Rachel Atcheson\, Executive Director of Food Policy Pathways\, where she will share her experience advancing plant-based initiatives in NYC and the importance of people working in the public sector to promote alternative proteins. The presentation will be followed by a Q&A with Rachel and GFI’s Senior Policy Specialist\, Public Investment and Industry\, Maille O’Donnell. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nRachel Atcheson\n\n\n\nEXECUTIVE DIRECTOR\, FOOD POLICY PATHWAYS \n\n\n\nAfter years of public service to transform the food system and generate public good\, Rachel founded Food Policy Pathways to cultivate the next generation of food and agriculture policy leaders. Previously\, she worked in various New York City government roles\, including as Deputy Director of the NYC Mayor’s Office of Food Policy\, Special Advisor to the Chief of Staff\, and Deputy Strategist for the Brooklyn Borough President’s Office\, where she spearheaded initiatives such as citywide nutrition programs and public health campaigns to strengthen food policy. \n\n\n\n\n\n\n\n\n\n\n\nMaille O’Donnell\n\n\n\nSENIOR POLICY SPECIALIST\, PUBLIC INVESTMENT AND INDUSTRY\, GFI \n\n\n\nMaille (pronounced “Molly”) works to catalyze public support for alternative protein commercialization. Her work includes educating stakeholders within the U.S.-based alternative protein ecosystem about government resources that may be available to them and ensuring that agency funders have access to accurate information about the alternative protein industry. \n\n\n\nMaille has held several positions within GFI\, most recently focused on developing reports and resources on the alternative protein commercial landscape. Before GFI\, Maille held various internships in the policy space\, including with the U.S. Environmental Protection Agency (EPA). She holds a B.S. in Environmental Science and Policy from the University of Maryland\, College Park. \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-how-to-advance-plant-forward-initiatives-in-government/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/02/COR25006_webinar-graphics-business-of-alt-protein-February_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250213T200000 DTEND;TZID=America/New_York:20250213T210000 DTSTAMP:20250210T050006Z CREATED:20240205T050000Z LAST-MODIFIED:20250210T050006Z UID:10000542-1739476800-1739480400@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nNathan Ahlgrim\, Ph.D.\n\n\n\nSenior Academic Community ManagerThe Good Food Institute \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. Read more about our community and apply to join. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 13 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 13th information session at 8pm EST / 5pm ST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 13th at 10am EST / 7am PST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n The Alt Protein Project\n\n Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future… \n\n\n \n Learn more\n \n \n \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n Apply to the Alt Protein Project\n\n Interested in bringing the alternative protein field to your university? Apply to join our community of student movement-builders around the globe by 11:59 pm ET on March 27\, 2026 \n\n\n \n Learn more\n \n \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/apply-to-join-the-alt-protein-project-evening-info-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/01/SCI24005_Apply-to-join-APP-event-graphics_header-feature.png LOCATION:https://gfi.org/event/apply-to-join-the-alt-protein-project-evening-info-session/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250213T130000 DTEND;TZID=America/New_York:20250213T143000 DTSTAMP:20250124T144320Z CREATED:20250124T144318Z LAST-MODIFIED:20250124T144320Z UID:10000648-1739451600-1739457000@gfi.org SUMMARY:The Science of Alt Protein: Environmental and social performance of cultivated meat DESCRIPTION:The Science of Alt Protein: Environmental and social performance of cultivated meatPast\n\n\n\n\nJoin us to learn about the environmental and social performance of cultivated meat from one of the founding faculty members of the Tufts University Center for Cellular Agriculture. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nNicole Tichenor Blackstone\, Ph.D.Tufts University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nCultivated meat has attracted attention for its potential to help meet consumer demand for proteins while reducing greenhouse gas emissions\, improving animal welfare\, and enhancing food safety. At the same time\, cultivated meat represents competition – and at scale\, a potential existential threat – to livestock producers\, workers\, and their communities. In this talk\, Dr. Blackstone will summarize what is known about the environmental and social sustainability of cultivated meat to date\, discuss research her lab is leading in both spaces\, and highlight critical gaps in knowledge that must be addressed to move the field forward toward a sustainable future. \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\nNicole Tichenor Blackstone\, Ph.D.\n\n\n\nASSISTANT PROFESSOR\, FRIEDMAN SCHOOL OF NUTRITION SCIENCE AND POLICY & DEPARTMENT OF BIOMEDICAL ENGINEERINGTUFTS UNIVERSITY \n\n\n\nNicole Tichenor Blackstone is an Assistant Professor at the Friedman School of Nutrition Science and Policy & Department of Biomedical Engineering at Tufts University. Dr. Blackstone is a sustainability scientist who studies the environmental and social impacts of food system innovations\, interventions\, and policies. Currently\, she leads the Leading a Sustainability Transition in Nutrition Globally (LASTING) Project\, which aims to produce evidence-based recommendations\, models\, and data for integrated sustainability assessment of diets. \n\n\n\nDr. Blackstone is also a founding affiliated faculty member of the Tufts University Center for Cellular Agriculture. She leads several projects focused on measuring the environmental and social impacts of cultivated meat systems and co-leads Tufts’ USDA-funded National Institute of Cellular Agriculture. \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-environmental-and-social-performance-of-cultivated-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/01/SCI25004_webinar-graphics-science-of-alt-protein-February-header-v2.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250213T100000 DTEND;TZID=America/New_York:20250213T110000 DTSTAMP:20250210T050005Z CREATED:20240205T050000Z LAST-MODIFIED:20250210T050005Z UID:10000540-1739440800-1739444400@gfi.org SUMMARY:Apply to join the Alt Protein Project DESCRIPTION:Apply to join the Alt Protein ProjectPast\n\n\n\n\nApplications to join the Alt Protein Project are now live! Attend our information session to discover how you can play a pivotal role in bringing the alternative protein movement to your university. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nNathan Ahlgrim\, Ph.D.\n\n\n\nSenior Academic Community ManagerThe Good Food Institute \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nStudents have an outsized influence on shaping the academic ecosystem from the inside out\, but their power is largely untapped. The Alt Protein Project is a global community of student groups that seeks to change that. We inspire\, train\, and empower students to establish their universities as hubs for alternative protein research\, education\, and innovation\, and—in so doing—we propel students to the forefront of the alternative protein movement. Read more about our community and apply to join. \n\n\n\nIf you have any questions\, join our information sessions for interested student organizers on February 13 to learn more about what it takes to join this vibrant community of leaders and change-makers. \n\n\n\n\nRegister here for the February 13th information session at 10am EST / 7am PST.\n\n\n\nIf that time is not convenient for you\, we offer another information session on February 13th at 8pm EST / 5pm ST. You can register for that session here.\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nSENIOR ACADEMIC COMMUNITY MANAGER\, GFI \n\n\n\nAt GFI\, Nathan manages the Alt Protein Project as it seeds alternative protein education and research programs at universities across the world. Nathan’s experience as a scientist\, educator\, and naturalist informs the interdisciplinary approach he brings to his work at GFI. He holds a B.S. in biology and psychology from UNC Chapel Hill and a Ph.D. in neuroscience from Emory University. \n\n\n\n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n The Alt Protein Project\n\n Students play a pivotal role in building the alternative protein ecosystem. Explore how you can start a student group at your university to accelerate the global transition to the future… \n\n\n \n Learn more\n \n \n \n\n\n\n\n \n \n \n \n \n \n \n \n \n \n Page \n\n Apply to the Alt Protein Project\n\n Interested in bringing the alternative protein field to your university? Apply to join our community of student movement-builders around the globe by 11:59 pm ET on March 27\, 2026 \n\n\n \n Learn more\n \n \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/apply-to-join-the-alt-protein-project-morning-info-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/01/SCI24005_Apply-to-join-APP-event-graphics_header-feature.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250206T130000 DTEND;TZID=America/New_York:20250206T143000 DTSTAMP:20250115T150008Z CREATED:20250109T214948Z LAST-MODIFIED:20250115T150008Z UID:10000642-1738846800-1738852200@gfi.org SUMMARY:Alt Protein Pipelines: Industry-academia partnerships for hands-on learning DESCRIPTION:Alt Protein Pipelines: Industry-academia partnerships for hands-on learningPast\n\n\n\n\nDiscover best practices from the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL). \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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 February 6th for the latest installment of the Alt Protein Pipelines webinar series\, where we’ll spotlight the University of Illinois’s Integrated Bioprocessing Research Laboratory (IBRL). This dynamic hub connects industry and academia to deliver real-world training through paid internships\, for-credit research opportunities\, and other career-relevant training opportunities. \n\n\n\nDiscover best practices for co-developing impactful programs\, fostering engagement between students\, universities\, and industry\, and creating a roadmap for building similar opportunities at institutions worldwide. Whether you’re an educator\, industry professional\, or ecosystem builder\, you’ll leave with actionable insights to advance alternative protein education and training. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nBeth Conerty\n\n\n\nREGIONAL INNOVATION OFFICER\, IFAB TECH HUBUofI\, IBRL\, iFAB \n\n\n\n\n\n\n\n\n\n\n\nApril Hoffart\n\n\n\nSR. COST ENGINEER / CAPITAL ESTIMATOR\, ADM \n\n\n\n\n\n\n\n\n\n\n\nVitória Leme\n\n\n\nRESEARCH SCIENTIST\, ADMIBRL ALUM \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/alt-protein-pipelines-industry-academia-partnerships-for-hands-on-learning/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/01/SCI25003_Alt-Protein-Pipeline-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/alt-protein-pipelines-industry-academia-partnerships-for-hands-on-learning/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250128T130000 DTEND;TZID=America/New_York:20250128T140000 DTSTAMP:20250127T132939Z CREATED:20250127T132937Z LAST-MODIFIED:20250127T132939Z UID:10000647-1738069200-1738072800@gfi.org SUMMARY:The Business of Alt Protein: Why is food underserved as a climate problem? DESCRIPTION:The Business of Alt Protein: Why is food underserved as a climate problem?Past\n\n\n\n\nJoin our upcoming webinar\, featuring a presentation by Henrik Bennetsen\, a serial entrepreneur and co-founder of FoodxClimate\, on why food is underserved as a climate problem. \n\n\n\n Share this page on Bluesky\n \n Share on Bluesky\n\n\n Share this page on Threads\n \n Share on Threads\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\nHenrik BennetsenCo-Founder\, FoodxClimate \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFood is a critically underserved climate problem. While it contributes up to 34% of global greenhouse gas emissions and is a leading cause of deforestation\, biodiversity loss\, and soil degradation\, food systems receive significantly less attention and funding compared to other climate sectors. Join our upcoming webinar\, featuring a presentation by Henrik Bennetsen\, a serial entrepreneur and co-founder of FoodxClimate on how this neglect jeopardizes climate goals and undermines global food security\, which has direct implications for national security and societal stability. His 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\nHenrik Bennetsen\n\n\n\nCO-FOUNDER\, FOODXCLIMATE \n\n\n\nHenrik is a serial entrepreneur. Most recently and until May 2024\, he served as co-founder and CEO of Savor\, which has developed novel technology to produce fats and oils without animals\, farmland\, fertilizers\, hormones\, or antibiotics. These days Henrik spends his time building community at the intersection of Food and Climate through FoodxClimate which he co-founded back in 2022. \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-why-is-food-underserved-as-a-climate-problem/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2025/01/COR25003_webinar-graphics-business-of-alt-protein-January_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20250116T130000 DTEND;TZID=America/New_York:20250116T143000 DTSTAMP:20241210T150359Z CREATED:20241210T150358Z LAST-MODIFIED:20241210T150359Z UID:10000625-1737032400-1737037800@gfi.org SUMMARY:The Science of Alt Protein: Are alternative protein products the ultra-processed exception? DESCRIPTION:The Science of Alt Protein: Are alternative protein products the ultra-processed exception?Past\n\n\n\n\nJoin Dr. Michael Greger for a data-driven exploration of the health effects of plant-based meats compared to their animal-based counterparts. \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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nHigh consumption of ultra-processed foods is linked to increased risks of adverse health outcomes\, however\, these associations appear to be driven largely by sweetened beverages and animal-based meats. This raises the possibility that plant-based meats could ironically offer a solution to the ultra-processed foods problem. Unlike other ultra-processed foods\, plant-based meats are healthier than the foods they were designed to replace. \n\n\n\nAt our next Science of Alt Protein seminar\, Dr. Michael Greger of NutritionFacts.org will review the randomized controlled trials lasting up to four years showing how the partial replacement of animal-based meat with plant-based meat could potentially save thousands of lives a year and billions of healthcare dollars. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nMichael Greger\, M.D. FACLM\n\n\n\nFOUNDER\, NUTRITIONFACTS.ORG \n\n\n\nA founding member and Fellow of the American College of Lifestyle Medicine\, Michael Greger\, M.D.\, is a physician and internationally recognized speaker on nutrition. His science-based nonprofit\, NutritionFacts.org\, offers a free online portal hosting more than 2\,000 videos and articles on myriad health topics. \n\n\n\nA graduate of Cornell University School of Agriculture and Tufts University School of Medicine\, Dr. Greger is also an acclaimed author. How Not to Die\, How Not to Diet\, and How Not to Age became instant New York Times Best Sellers. More than a million copies of How Not to Die have been sold. All proceeds Dr. Greger receives from the sales of his books and speaking honoraria are donated directly to charity. \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-are-alternative-protein-products-the-ultra-processed-exception/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/12/SCI24070_webinar-graphics-science-of-alt-protein-January_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-are-alternative-protein-products-the-ultra-processed-exception/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241219T130000 DTEND;TZID=America/New_York:20241219T143000 DTSTAMP:20241104T193810Z CREATED:20241104T193807Z LAST-MODIFIED:20241104T193810Z UID:10000619-1734613200-1734618600@gfi.org SUMMARY:The Science of Alt Protein: Enhancing alternative protein through microbial diversity DESCRIPTION:The Science of Alt Protein: Enhancing alternative protein through microbial diversityPast\n\n\n\n\nJoin us on December 19th to explore how diverse microbial strains can drive innovation in sustainable protein sources for the future of 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 rising global population and increasing affluence have driven a higher demand for dietary protein\, posing a challenge in meeting future nutritional needs. Sustainable protein sources like filamentous fungi present a promising solution. Microbes have long been utilized in food production for their nutritional benefits. However\, the limited microbial diversity in alt protein production hampers the ability to replicate the taste\, texture\, and nutritional value of animal meats\, impacting consumer satisfaction. Expanding this diversity could fuel innovation in the industry. \n\n\n\nATCC\, a leading supplier of biological materials\, offers a vast collection of microbial strains with potential applications in alternative protein research and commercial licensing\, supporting the development of alternative proteins. Join us on December 19th to learn how diversifying microbes can fuel alternative protein innovation. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nShahin Ali\, Ph.D.\n\n\n\nSENIOR SCIENTIST\, COLLECTIONSATCC \n\n\n\nDr. Ali is a Senior Scientist at ATCC\, leading the Bacteriology and Mycology Content team. He has over 15 years of experience in the field of fungal biology and microbiology. Before joining ATCC\, Dr. Ali worked for the USDA-ARS at Beltsville Agricultural Research Center\, Maryland. He obtained his Ph.D. from University College Dublin\, Ireland. \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-enhancing-alternative-protein-through-microbial-diversity/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/11/SCI24066_webinar-graphics-science-of-alt-protein-December_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-enhancing-alternative-protein-through-microbial-diversity/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241203T120000 DTEND;TZID=America/New_York:20241203T131500 DTSTAMP:20241218T155658Z CREATED:20241101T172906Z LAST-MODIFIED:20241218T155658Z UID:10000618-1733227200-1733231700@gfi.org SUMMARY:Comparative life cycle assessment of plant- and animal-based meats DESCRIPTION:Comparative life cycle assessment of plant- and animal-based meatsPast\n\n\n\n\nJoin us for a webinar on December 3rd to explore the most comprehensive\, open-access LCA of plant-based meat to date. \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\nDiscover the robust insights from a new life cycle assessment (LCA) comparing the environmental impact of plant-based and animal-based meats in our webinar on December 3rd.  Conducted by EarthShift Global and commissioned by GFI\, this ISO-certified LCA is the most comprehensive open-access analysis to date\, leveraging commercial-scale data to understand how different ingredients and production methods influence the environmental benefits of plant-based meat.  \n\n\n\nLed by the report’s authors\, this session will offer exclusive insights into the environmental benefits of diversifying the protein supply\, underscoring how plant-based alternatives\, no matter how they are made\, can reduce greenhouse gas emissions\, resource depletion\, and pollution. Attendees will gain a deeper understanding of how alternative proteins can contribute to a more resilient global food supply and why strong public investments are crucial to drive innovation\, scale the industry\, and make plant-based meat more affordable and accessible. \n\n\n\nThis event is designed for scientists\, policymakers\, industry leaders\, and all those interested in a more sustainable global food system. Join us to gain insights from this new LCA informed by real-world\, commercial-scale data. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJoel Bonales Revuelta\, M.Sc.\n\n\n\nSUSTAINABILITY ANALYST\, EARTHSHIFT GLOBAL \n\n\n\nJoel Bonales Revuelta is a Sustainability Analyst at EarthShift Global\, specializing in Life Cycle Assessment (LCA). With a background in Environmental Sciences and over six years of experience\, Joel has participated in numerous projects aimed at reducing environmental impacts across the bioenergy\, agriculture\, construction\, food\, and consumer goods industries. With a focus on data-driven analysis\, Joel has used his technical expertise to help companies identify their impact hotspots\, minimize their environmental footprint\, and achieve sustainability goals. \n\n\n\n\n\n\n\n\n\n\n\nNikhita Mansukhani Kogar\, Ph.D.\n\n\n\nSENIOR LEAD PLANT-BASED SCIENTIST\, GFI \n\n\n\nNikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI\, Nikhita worked in food and biotech product development\, most recently as an Innovation Scientist at Beyond Meat. While at Beyond\, she led flagship product development projects from the fundamental research stage through formulation and scale-up. She holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nPriera Panescu Scott\, Ph.D.\n\n\n\nLEAD PLANT-BASED SCIENTIST\, GFI \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\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/comparative-life-cycle-assessment-of-plant-and-animal-based-meats/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/10/SCI24034_PB-LCA-webinar-graphics_header-feature.jpg LOCATION:https://gfi.org/event/comparative-life-cycle-assessment-of-plant-and-animal-based-meats/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241202T110000 DTEND;TZID=America/New_York:20241202T123000 DTSTAMP:20241125T143836Z CREATED:20241125T143835Z LAST-MODIFIED:20241125T143836Z UID:10000624-1733137200-1733142600@gfi.org SUMMARY:Supporting postdoctoral success in alternative proteins DESCRIPTION:Supporting postdoctoral success in alternative proteinsPast\n\n\n\n\nCalling all postdocs! Join us to connect\, share experiences\, and get advice on navigating the field. \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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAre you a postdoc in alternative proteins looking to connect\, share experiences\, and get advice on navigating the field? Join us on December 2nd for an interactive session where you can meet other postdocs\, talk about the ups and downs of your journey\, and share strategies and resources. \n\n\n\nWe’re excited to have a 20-minute talk and Q&A with Dr. Ning Xiang\, a newly-minted Assistant Professor in the Department of Ag\, Food\, and Nutritional Science at the University of Alberta. Dr. Xiang will offer insights from her recent postdoctoral experience\, as well as advice on advancing research\, navigating academia\, and building a career in this evolving space. In addition to Dr. Xiang’s talk\, we’ll have group discussions and activities focused on common challenges that postdoctoral researchers face\, sharing resources to support your career journey\, and building connections with fellow researchers. \n\n\n\nWhether you’re looking for advice\, support\, or just want to meet others in the same career stage\, this event is a chance to connect and learn together. We’d love to have you attend! Register here. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Ning Xiang\n\n\n\nASSISTANT PROFESSOR IN THE DEPARTMENT OF AGRICULTURE\, FOOD\, AND NUTRITIONAL SCIENCEUNIVERSITY OF ALBERTA \n\n\n\nWe will be joined by Prof. Ning Xiang of the University of Alberta. Dr. Xiang obtained her Ph.D. in Agriculture and Biological Engineering at Purdue University and conducted her postdoctoral research at Tufts University Center for Cellular Agriculture. \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/supporting-postdoctoral-success-in-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/11/SCI24068_Postdoctoral-success-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/supporting-postdoctoral-success-in-alternative-proteins/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241121T130000 DTEND;TZID=America/New_York:20241121T143000 DTSTAMP:20250103T144250Z CREATED:20241008T153049Z LAST-MODIFIED:20250103T144250Z UID:10000610-1732194000-1732199400@gfi.org SUMMARY:The Science of Alt Protein: Microbial biodiversity in the green transition DESCRIPTION:The Science of Alt Protein: Microbial biodiversity in the green transitionPast\n\n\n\n\nJoin our next Science of Alt Protein seminar to learn about Dr. Jahn’s interdisciplinary research that explores microbial biodiversity and its potential for food innovation. \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\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nClimate change\, environmental damage\, and biodiversity loss rank among the most pressing challenges humanity faces today. The food system is a major contributor to these issues\, making it crucial to rethink how we produce and consume food. Microorganisms hold substantial potential for the development of more sustainable\, yet delicious and nutritious foods. Join our next Science of Alt Protein seminar to learn about Dr. Jahn’s interdisciplinary research that explores microbial biodiversity and its potential for food innovation. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nLeonie Johanna Jahn\, Ph.D.\n\n\n\nTENURE TRACK RESEARCHER AND DEPUTY HEAD FOR MICROBIAL FOODSDTU BIOSUSTAIN \n\n\n\nLeonie Johanna Jahn focuses on unlocking the potential of microorganisms to create more sustainable foods for the future. Drawing inspiration from nature and traditional fermentation practices\, she seeks to uncover new fermentation organisms\, expand the biodiversity of microbes used in food production\, and develop innovative fermented foods with the potential to replace animal products. Currently\, she serves as a tenure-track researcher at DTU Biosustain and acts as the deputy head of the Microbial Foods section. She holds a Ph.D. degree from DTU and MIT. Additionally\, she is a co-founder and scientific advisor at MATR Foods\, a Copenhagen-based company\, specializing in meat alternatives derived from fungal fermentations. \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-microbial-biodiversity-in-the-green-transition/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/10/SCI24060_webinar-graphics-science-of-alt-protein-November_header-featured.png LOCATION:https://gfi.org/event/the-science-of-alt-protein-microbial-biodiversity-in-the-green-transition/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241112T113000 DTEND;TZID=America/New_York:20241112T130000 DTSTAMP:20241015T151926Z CREATED:20241015T151702Z LAST-MODIFIED:20241015T151926Z UID:10000614-1731411000-1731416400@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 November 12th. \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\, join us for conversations on regulatory considerations and cell immortalization. \n\n\n\nFor this session\, we’re featuring an AMA with Arash Shahsavari\, PhD\, Postdoctoral Researcher in Cellular Agriculture\, Texas A&M University. \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-nov-2024-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-nov-2024-session-one/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241029T120000 DTEND;TZID=America/New_York:20241029T130000 DTSTAMP:20241023T181855Z CREATED:20241023T181853Z LAST-MODIFIED:20241023T181855Z UID:10000616-1730203200-1730206800@gfi.org SUMMARY:The Business of Alt Protein: Overcoming the pilot plant valley of death through collaboration - The Culture Hub DESCRIPTION:The Business of Alt Protein: Overcoming the pilot plant valley of death through collaboration – The Culture HubPast\n\n\n\n\nJoin our upcoming webinar on how collaboration can be used as a powerful tool to overcome the pilot plant valley of death in scaling cultivated food products. \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 our upcoming webinar on how collaboration can be used as a powerful tool to overcome the pilot plant valley of death in scaling cultivated food products. Many startups face the daunting hurdle of moving from bench to pre-industrial scale\, which typically requires substantial CapEx. The Cultured Hub\, a joint venture of the Swiss companies Bühler\, Givaudan\, and Migros\, proposes a revolutionary approach–shared resources designed specifically for cultivated food companies. The webinar will include a presentation and audience Q&A. \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-overcoming-the-pilot-plant-valley-of-death-through-collaboration-the-culture-hub/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/COM24004_featured-events_industry.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-overcoming-the-pilot-plant-valley-of-death-through-collaboration-the-culture-hub/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241017T130000 DTEND;TZID=America/New_York:20241017T143000 DTSTAMP:20250103T144158Z CREATED:20240913T123513Z LAST-MODIFIED:20250103T144158Z UID:10000599-1729170000-1729175400@gfi.org SUMMARY:The Science of Alt Protein: Cultivated milk — How far are we? DESCRIPTION:The Science of Alt Protein: Cultivated milk — How far are we?Past\n\n\n\n\nJoin us to explore groundbreaking research on in vitro cultivation of bovine mammary epithelial cells for producing milk components. \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\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nAs the demand for dairy products rises and concerns about the environmental impact of traditional milk production grow\, scientists and companies are turning to cellular agriculture as a promising alternative for producing animal proteins. One approach involves the in vitro cultivation of bovine mammary epithelial cells (bMECs) to produce milk components. However\, challenges remain\, particularly in efficiently stimulating lactogenesis and scaling up production. \n\n\n\nJoin us on October 17th for our next Science of Alt Protein seminar\, where Jing Che of Aarhus University will present her research on the secretomes of in vitro cultivated bMECs using transwell systems. She will also discuss how closely these lab-grown milk components currently resemble conventional milk and the significant challenges that must be overcome to produce milk in vitro. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nJing Che\n\n\n\nPH.D. CANDIDATEAARHUS UNIVERSITY \n\n\n\nJing Che is a doctoral student at Aarhus University\, Denmark\, where she is a few weeks away from completing her Ph.D. in Food Science. Her research focuses on the proteomic analysis of milk proteins from in vitro cultivated bovine mammary cells and how phosphorylation impacts micelle reassembly for dairy applications. \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-cultivated-milk-how-far-are-we/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/09/SCI24054_webinar-graphics-science-of-alt-protein-October_featured.png LOCATION:https://gfi.org/event/the-science-of-alt-protein-cultivated-milk-how-far-are-we/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20241001T100000 DTEND;TZID=America/New_York:20241001T113000 DTSTAMP:20240925T182816Z CREATED:20240912T124812Z LAST-MODIFIED:20240925T182816Z UID:10000598-1727776800-1727782200@gfi.org SUMMARY:Alt Protein Pipelines: Hackathons as innovation and career catalysts DESCRIPTION:Alt Protein Pipelines: Hackathons as innovation and career catalystsPast\n\n\n\n\nHackathons are a novel engagement and training mechanism that offer students the chance to address real-world challenges. Join us to learn how to structure hackathon activities for maximum engagement and lasting impact. \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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe second installment of the Alt Protein Pipelines webinar series will highlight the Bite-Sized Innovations Hackathon co-hosted by GFI-Europe\, GFI-APAC\, and TUM Venture Labs in June 2024. \n\n\n\nThe goal of this series is to provide case studies and ideas for other people in the education and training world to build their own programs. Each one of these case studies will lean into the ‘how’ of each project or platform so that the audience can walk away with some actionable insights to take back to their institutions and broader ecosystems. \n\n\n\nHackathons are a novel engagement and training mechanism for many people in academia and can offer otherwise unattainable opportunities for participants. In this webinar\, we will hear from team representatives at GFI-APAC and TUM Venture Labs about how they crafted the hackathon and the lessons they learned along the way. They will address topics like how to meaningfully engage industry\, how to leverage that industry engagement into relevant training opportunities for the participants\, and how to structure hackathon activities for maximum engagement and lasting impact. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nArin Naidu\n\n\n\nSCITECH ENGAGEMENT SPECIALIST\, GFI APAC \n\n\n\n\n\n\n\n\n\n\n\nLukas Dillinger\n\n\n\nINNOVATION DIRECTOR\, TUM VENTURE LABS\, FOOD / AGRO / BIOTECH \n\n\n\n\n\n\n\n\n\n\n\nNathan Ahlgrim\, Ph.D.\n\n\n\nACADEMIC COMMUNITY MANAGER\, gfi \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/alt-protein-pipelines-hackathons-as-innovation-and-career-catalysts/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/SCI24023_Alt-Protein-Pipeline-webinar-graphics_header-featured.png LOCATION:https://gfi.org/event/alt-protein-pipelines-hackathons-as-innovation-and-career-catalysts/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240926T130000 DTEND;TZID=America/New_York:20240926T143000 DTSTAMP:20250103T144235Z CREATED:20240808T132600Z LAST-MODIFIED:20250103T144235Z UID:10000591-1727355600-1727361000@gfi.org SUMMARY:The Science of Alt Protein: Deconstructing bovine myogenesis for cultivated meat applications DESCRIPTION:The Science of Alt Protein: Deconstructing bovine myogenesis for cultivated meat applicationsPast\n\n\n\n\nLearn about GFI-funded research that has produced an optimized method for muscle generation and a corresponding molecular roadmap that may prove helpful for in vitro meat production. \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\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nLivestock farming and conventional meat production pose significant environmental\, health\, and animal welfare challenges. In seeking sustainable alternatives\, cultivated meat technology utilizes in vitro differentiation of myogenic progenitor cells (MPCs) into muscle cells for meat derivation. However\, understanding the molecular determinants governing MPC differentiation into muscle cells\, and the potential enhancement of this process through modulation of signaling pathways\, remains limited. \n\n\n\nAt this seminar\, Dr. Ori Bar-Nur\, Professor at ETH Zurich and GFI grantee\, will share recent efforts to dissect the molecular landscape controlling bovine myogenesis in vitro\, and how he and his colleagues explored its augmentation by small molecules\, collectively reporting a medium that increases MPC differentiation compared to conventional methods. Through bulk and single-cell transcriptomics and proteomics\, they documented that the enhanced medium elicited MPC de-differentiation into unique cell populations\, while simultaneously forming contractile fibers expressing wide arrays of differentiation markers\, significantly resembling myogenesis in vivo. The optimized method for muscle generation and the corresponding molecular roadmap may prove helpful for in vitro meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nOri Bar-Nur\, Ph.D.\n\n\n\nPROFESSOR OF REGENERATIVE AND MOVEMENT BIOLOGYETH ZURICH \n\n\n\nProfessor Ori Bar-Nur received his Ph.D. with distinction in 2012 from the Hebrew University and completed his postdoctoral training at Harvard University in 2018\, both in stem cell biology. Since 2018\, he has served as a tenure-track Assistant Professor in the Department of Health Sciences and Technology at ETH Zurich. \n\n\n\nThe primary long-term goal of his laboratory is to develop stem cell-based therapeutic approaches to treat muscle diseases. To this end\, his lab utilizes direct reprogramming approaches to convert somatic cells into regenerative-competent muscle stem cells suitable for potential therapies. Given the lab’s expertise in myogenic cell line cultivation\, his research group further explores means to reduce the costs of cultivated meat production through generation of unique muscle stem cell lines from domesticated animals for cultivated meat applications. \n\n\n\nDr. Bar-Nur has been awarded several prestigious grants\, including the Swiss National Science Foundation Eccellenza grant in 2020. In recent years\, his lab has published prominent works in the stem cell field in leading scientific journals. \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-deconstructing-bovine-myogenesis-for-cultivated-meat-applications/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2024/08/SCI24048_webinar-graphics-science-of-alt-protein-September_header-featured.jpg LOCATION:https://gfi.org/event/the-science-of-alt-protein-deconstructing-bovine-myogenesis-for-cultivated-meat-applications/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240924T120000 DTEND;TZID=America/New_York:20240924T133000 DTSTAMP:20240919T161538Z CREATED:20240913T154842Z LAST-MODIFIED:20240919T161538Z UID:10000600-1727179200-1727184600@gfi.org SUMMARY:The Business of Alt Protein: Financing alternative protein commercialization DESCRIPTION:The Business of Alt Protein: Financing alternative protein commercializationPast\n\n\n\n\nJoin GFI and a panel of capital providers and industry leaders in our upcoming webinar on financing the commercialization of the alternative protein 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 our upcoming webinar on financing the commercialization of the alternative protein sector. GFI consultant Lopa Shah will reveal pivotal insights from the newly released Funding the Build report. Following her presentation\, a panel of capital providers and industry leaders will dive into an engaging discussion\, tackling the key opportunities and challenges of financing the commercial growth of alternative proteins. The event will conclude with an interactive audience Q&A session. \n\n\n\n\n\nMeet the speakers\n\n\n\nLopa Shah\n\n\n\nPRESENTER AND PANEL MODERATOR PRINCIPAL AT CREDIBLE FUTURES \n\n\n\nLopa Shah is a Principal at Credible Futures with 20 years of diverse experience spanning renewable energy and infrastructure financing\, non-profit leadership and alternative proteins. During her investment career at the International Finance Corporation (IFC)\, the private sector investment arm of the World Bank Group\, Lopa structured and mobilized over $1 billion in financing for infrastructure and renewable energy projects in emerging markets. Beyond her investment roles\, Lopa was part of the leadership team of Katha\, a grassroots education non-profit in New Delhi\, where she helped expand educational programs and skills training for underserved children and women. \n\n\n\nLopa is now leveraging her experience to improve the sustainability of our food systems\, with a focus on alternative proteins. She is the lead author of the Good Food Institute’s report “Funding the Build\,” which assesses the funding landscape for scaling the alternative protein industry. Lopa holds an MBA from The Wharton School and a dual degree in Finance and International Studies from the University of Pennsylvania’s Huntsman Program. \n\n\n\n\n\n\n\nAlessandro Borgogna\n\n\n\nADVISOR AT THE ABU DHABI INVESTMENT OFFICE \n\n\n\nAlessandro is an advisor at the Abu Dhabi Investment Office (ADIO)\, where he leads the development and expansion of key economic clusters to drive Abu Dhabi’s transformation. Before joining ADIO\, Alessandro held several strategic roles at leading companies in the region\, developing over 25 years of business experience in multiple industries. He previously served as Executive Director at Mubadala\, focusing on life sciences\, gaming and entertainment\, food and water\, energy transition\, and travel. Prior to this\, he was a partner and senior member of the industrial\, manufacturing and automotive practice at Strategy & Middle East. \n\n\n\nDuring his professional career\, Alessandro has gained deep expertise across the entire value chain of multiple industries and has insightfully advised governments and corporate players on strategy\, mergers and acquisitions\, innovation\, and transformation. Additionally\, he has co-invested in multiple SMEs across various sectors. Alessandro is passionate about creating impact and supporting the development and diversification of national economies. He holds an MBA from the SDA Bocconi School of Management in Milan\, Italy\, and a Master’s in aerospace engineering from the University of Naples Federico II in Naples\, Italy. \n\n\n\n\n\n\n\nSteve Molino\n\n\n\nPRINCIPAL AT CLEAR CURRENT CAPITAL \n\n\n\nSteve is a Principal at Clear Current Capital (CCC)\, an early-stage venture capital firm focused on catalyzing sustainable change in the food system. With CCC\, Steve is responsible for leading new investment and diligence activities\, portfolio company support\, and internal portfolio management and operational needs. Steve has prior experience at leading mission-driven VC firms\, as well as in the alternative investments and strategy consulting spaces. He is also a mentor for various organizations\, including The Good Food Institute\, ProVeg Incubator\, and Nucleate. He received his a BS in Finance from The College of New Jersey (magna cum laude) and an MBA from Columbia Business School (Deans List). \n\n\n\n\n\n\n\nEtan Bendheim\n\n\n\nCO-FOUNDER AND COO/CBO AT LIBERATION LABS \n\n\n\nOperational savvy executive who drives industry change through investment and strategic partnerships\, Etan has worked in and around fermentation and biotechnology for his entire career. Beginning in healthcare investment banking at UBS\, Etan then transitioned to the industry side\, spending over a decade in strategy and operations roles at Phibro Animal Health Corporation\, a global leader in animal health and nutrition\, before founding LAVVAN\, Inc.\, a pioneering company in using cellular agriculture to manufacture safe and scalable cannabinoids\, in 2019. \n\n\n\n\n\n\n\nMaille O’Donnell\n\n\n\nSENIOR POLICY SPECIALIST\, PUBLIC INVESTMENT AND INDUSTRY AT THE GOOD FOOD INSTITUTE \n\n\n\nMaille works to catalyze public support for alternative protein commercialization. Her work includes educating stakeholders within the U.S.-based alternative protein ecosystem about government resources that may be available to them and ensuring that agency funders have access to accurate information about the alternative protein industry. Maille has held several positions within GFI\, most recently focused on developing reports and resources on the alternative protein commercial landscape. Before GFI\, Maille held various internships in the policy space\, including with the U.S. Environmental Protection Agency (EPA). She holds a B.S. in Environmental Science and Policy from the University of Maryland\, College Park. \n\n\n\n\n\n\n\nSharyn Murray\n\n\n\nQ&A MODERATORSENIOR MANAGER\, INVESTOR ENGAGEMENT AND FINANCING AT THE GOOD FOOD INSTITUTE \n\n\n\nAs Senior Manager\, Investor Engagement and Financing\, GFI\, Sharyn oversees projects to facilitate commercialization funding for alternative protein companies and provides industry education to the investment community. Prior to joining GFI\, Sharyn spent nearly a decade as an investor and marketing professional at GCM Grosvenor\, where she built expertise in alternative investments. Sharyn is a CFA charter holder and graduated Magna Cum Laude from Northwestern University with a BA in Economics and Psychology. \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-financing-alternative-protein-commercialization/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/09/COR24030_webinar-graphics-business-of-alt-protein-September_featured.png LOCATION:https://gfi.org/event/the-business-of-alt-protein-financing-alternative-protein-commercialization/ 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 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: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: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/ 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: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: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:20240702T120000 DTEND;TZID=America/New_York:20240702T140000 DTSTAMP:20240625T154710Z CREATED:20240625T154707Z LAST-MODIFIED:20240625T154710Z UID:10000583-1719921600-1719928800@gfi.org 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 END:VCALENDAR