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This forum covers the latest research and developments in alternative proteins with leaders from across the food system!
Maastricht University will host the 8th annual International Scientific Conference on Cultured Meat.
At this event, members of GFI’s global team share how we’re accelerating a more sustainable and just future of food around the world.
What is the effect of consuming plant-based meat instead of animal meat on cardiovascular risk factors? Join us for our next Science of Alt Protein seminar, where Dr. Christopher Gardner will share the details of his SWAP-MEAT trial that was designed to answer this question.
Join us at the GFIdeas October mixer to meet and mingle with alternative protein professionals. During the networking session, you will be matched with other members of the GFIdeas community to exchange ideas.
Participants of the Food and Beverage Exchange will benefit from a singular opportunity to benchmark and brainstorm ideas across subject matters while effectively navigating the ever-evolving risks and challenges disrupting the industry.
Join GFI on Monday, October 24 from 6-8 pm for a night of mingling and reconnecting with the alt protein community at Cell Valley Labs in Berkeley.
VERGE 22 is the leading climate tech event accelerating solutions to the most pressing challenges of our time.
The Singapore International Agri-Food Week (SIAW) spotlights the latest innovations in supply chain resilience, urban food systems, sustainable proteins, and affordable nutrition. As part of SIAW, the Good Food Institute Asia Pacific has co-organized the Global Agri-Food Scientific Symposium in collaboration with the Singapore Food Agency and others!
Join GFI and CNET’s editor at large, Brian Cooley to learn the essentials of pitching effectively. In this seminar, we’ll cover how great companies effectively tell the story of their product or idea to any audience.
Join us after the Business of Alt Protein seminar for 1:1 networking.
Industry leaders discuss the role of cultivated meat technology and the future of meat, poultry, and seafood.
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