Explore how laboratory kits can be integrated into standard educational pathways, providing students with the opportunity to apply the science behind alternative protein technologies.
Join GFI's Senior Vice President of Corporate Engagement, Caroline Bushnell at Reuters Events: Transform Food & Agriculture in Minneapolis.
GFI’s Maddie Cohen, associate director of regulatory affairs, will join a panel at the Bezos Center for Sustainable Protein’s inaugural summit, contributing to an energizing discussion on the current state of cultivated meat regulation and policy.
Discover how Dr. Simsek aims to provide value-added strategies through enzyme modification for hemp processing byproducts.
Join GFI and Pulse Canada for The Pulse Chain, a three-part webinar series spotlighting Canadian and U.S. pulse growers at the heart of sustainable protein innovation. Hear firsthand how pulses are shaping resilient farms, food systems, and global markets.
After a successful student-led showcase in Brazil earlier this year, the Alt Protein Project is headed to the U.S.! Meet some of our incredible student leaders at the Bridge2Food North American Symposium, where they’ll bring next-gen science, bold ideas, and community spirit to the table.
Event description The National FFA Convention & Expo is all about growing the next generation of leaders—and so is GFI. That’s why Jeremy Eltz, Ph.D., GFI’s Education and Workforce Development […]
Join report authors to learn what current data reveal, where critical gaps remain, and the research priorities shaping more accurate and scalable techno-economic models for cultivated meat production.
Join GFI’s Jeremy Eltz at BioCirCA for forward-looking conversations on transforming waste into opportunity—and unlocking the power of bio-based innovation.
COP30 Belém brings the world together at a critical moment for global transformative climate action. Join GFI and other alternative protein experts at this historic event!
Join GFI’s Adam Leman for a look at how next-gen protein technologies—from precision fermentation to cultivated meat—are reshaping the future of sustainable food.
Discover how application-driven design of plant protein gels can unlock new possibilities in texture, mouthfeel, and nutrition.
