BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:The Good Food Institute 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: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 BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20270314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20271107T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20260414T120000 DTEND;TZID=America/New_York:20260414T133000 DTSTAMP:20260320T181654Z CREATED:20260320T181653Z LAST-MODIFIED:20260320T181654Z UID:10000769-1776168000-1776173400@gfi.org SUMMARY:Building Your Alt Protein Career: Gastronomic science DESCRIPTION:Building Your Alt Protein Career: Gastronomic sciencePast\n\n\n\n\nJoin us to learn how gastronomic science can be translated into high-impact food solutions. \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\nNabila Rodríguez Valerón\, PhDSUMM Ingredients \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThere are many paths to a career in alternative proteins\, but few are as fascinating as Dr. Nabila Rodríguez Valerón’s. Join us for a conversation about Nabila’s professional evolution that spans from fine-dining innovation at Copenhagen’s Alchemist to her current role leading flavor fermentation at SUMM Ingredients. Nabila will share how she developed a specialized skill set across fermentation and gastronomic science\, and her advice for those looking to chart their own unique path in the industry. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNabila Rodríguez Valerón\, PhD\n\n\n\nHEAD OF FLAVOR FERMENTATION\, SUMM INGREDIENTS \n\n\n\nNabila Rodríguez Valerón is the Head of Flavor Fermentation at SUMM Ingredients\, a Danish food-tech company developing multifunctional fermented protein ingredients that enhance taste\, texture\, and nutrition in plant-based foods. At SUMM\, she works at the interface of microbial fermentation\, flavor chemistry\, and sensory science to create next-generation ingredients that simplify formulations and reduce the need for additives while improving the sensory experience of plant-centric foods. \n\n\n\nNabila earned her Ph.D. in Gastronomic Sciences from the Basque Culinary Center\, where her research focused on the koku sensation and kokumi compounds and their role in improving palatability and reducing bitterness in sustainable and plant-based foods. Her work bridges molecular flavor science\, fermentation\, and gastronomy. \n\n\n\nHer professional experience spans academic research\, fine-dining innovation\, and food-tech entrepreneurship\, including roles at Harvard University’s Science & Cooking program\, the Novo Nordisk Foundation Center for Biosustainability (DTU Biosustain)\, and four years as a Gastronomic Scientist at the Michelin-starred Alchemist Restaurant in Copenhagen. Across these roles\, she has explored microbial fermentation\, novel ingredients\, and the cultural dimensions of flavor. \n\n\n\nNabila is an active contributor to the scientific and gastronomic communities\, with numerous peer-reviewed publications and international presentations on fermentation\, flavor science\, and sustainable food innovation. Through her work\, she seeks to bridge science\, gastronomy\, and industry to develop the next generation of fermented ingredients for a more delicious and sustainable food system. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/building-your-alt-protein-career-gastronomic-science/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/03/SCI26008_BYAPC-April-webinar-graphics_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260414T200000 DTEND;TZID=America/New_York:20260414T210000 DTSTAMP:20260403T143210Z CREATED:20260402T040000Z LAST-MODIFIED:20260403T143210Z UID:10000773-1776196800-1776200400@gfi.org SUMMARY:Academic Research Challenge information session DESCRIPTION:Academic Research Challenge information sessionPast\n\n\n\n\nJoin an information session to learn more about the challenge topics and application requirements! \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 Academic Research Challenge (ARC) is an initiative of The Alt Protein Project (APP) and The Good Food Institute (GFI). Between April and October of 2026\, student teams from around the world will propose and execute real-world\, hands-on research projects. Participants will develop innovative solutions to some of the highest-impact research topics across the alternative protein value chain as identified by GFI’s subject matter experts. Every step will include direct mentorship from a team of academic and industry experts who will provide advice\, professional guidance\, and curated feedback. The ARC is designed to open net-new opportunities for students and their university ecosystems to participate in solutions-oriented and real-world research. \n\n\n\nJoin our information sessions to learn more about the challenge topics\, application requirements\, and opportunities for growth and development throughout the program. Full details are available on the Academic Research Challenge landing page. \n\n\n\n\nRegister here for the April 14th information session at 8pm EDT / 5pm PDT.\n\n\n\nIf that time is not convenient for you\, we offer another information session on April 14th at 10am EDT / 7am EDT. You can register for that session here.\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/academic-research-challenge-information-session-two/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26005_APPARC_Application-graphics_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260416T120000 DTEND;TZID=America/New_York:20260416T130000 DTSTAMP:20260403T143334Z CREATED:20260403T143334Z LAST-MODIFIED:20260403T143334Z UID:10000774-1776340800-1776344400@gfi.org SUMMARY:The Business of Alt Protein: Consumer taste preferences in dairy-free products DESCRIPTION:The Business of Alt Protein: Consumer taste preferences in dairy-free productsPast\n\n\n\n\nJoin GFI for our next Business of Alt Protein webinar as we unveil insights from NECTAR’s new Taste of the Industry 2026 report which benchmarks consumer taste preferences across the full dairy-free spectrum. \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\nCaroline CottoNECTAR \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nBased on blind sensory analyses of 98 dairy-free products across 10 categories with more than 2100+ consumers\, NECTAR’s report explores which dairy-free categories are winning with everyday eaters\, where the biggest gaps remain\, and what the sensory data tells us about the road ahead. Attendees will learn how to apply NECTAR’s public sensory dataset to their own work\, with practical takeaways for formulators\, brands\, and investors alike. 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 OF NECTAR\, FOOD SYSTEMS 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. By conducting large-scale sensory panels of sustainable protein products and operationalizing the resulting data\, NECTAR aims to create category-level value and empower stakeholders across the supply chain to make sensory-informed decisions. 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. She regularly mentors food\, tech\, and circular economy startups. Caroline studied at Georgetown University and served as a Fulbright Fellow (Taiwan). She has been named to the Forbes 30 Under 30\, 50 NEXT by 50 Best Restaurants\, and Grist 50 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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-business-of-alt-protein-consumer-taste-preferences-in-dairy-free-products/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26008_webinar-graphics-BOAP-Apr_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260420T120000 DTEND;TZID=America/New_York:20260420T140000 DTSTAMP:20260302T195726Z CREATED:20260302T195725Z LAST-MODIFIED:20260302T195726Z UID:10000763-1776686400-1776693600@gfi.org SUMMARY:Animal-Free Meat: The Next Agricultural Revolution DESCRIPTION:Animal-Free Meat: The Next Agricultural RevolutionPast\n\n\n\n\nCome learn how science\, policy\, and industry can work together to satisfy the world’s soaring demand for meat\, no animals required. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nDrawing from Meat\, GFI’s President and Founder Bruce Friedrich will outline a practical roadmap for producing the foods people love in ways that require fewer resources\, reduce environmental impact\, and expand consumer choice. As global demand for meat continues to rise\, innovation in plant-based and cultivated meat offers a path to meet that demand while building a more sustainable and secure food system. \n\n\n\nJoin us to explore what it will take to accelerate this shift and why animal-free meat may define the next agricultural revolution. \n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER \n\n\n\nBruce Friedrich serves as GFI’s chief thought leader and relationship-builder\, working in close partnership with GFI’s global teams and food system stakeholders around the world. \n\n\n\nBruce is a TED Fellow\, Y Combinator alum\, and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal\, Foreign Policy\, Nature Food\, USA Today\, Los Angeles Times\, Wired\, CNN\, and many other publications. He has represented GFI on the TED Radio Hour\, New Yorker Radio Hour\, the Ezra Klein Show\, Making Sense (Sam Harris)\, and a variety of other podcasts and TV programs. Bruce’s 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. \n\n\n\nPublishers Weekly selected Bruce’s book Meat as a top 10 new release in science\, writing: “This packed account makes food science feel like an urgent and essential undertaking.” The book has also received praise from Nobel Laureate in economics Michael Kremer\, former UNFCCC head Christiana Figueres\, and CSIS director of global food and water security Caitlin Welsh\, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems\, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” Find out more on the book’s website\, MeatBook.org. \n\n\n\nBruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University\, the London School of Economics\, and Grinnell College. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/animal-free-meat-the-next-agricultural-revolution/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260421T150000 DTEND;TZID=America/New_York:20260421T170000 DTSTAMP:20260320T193520Z CREATED:20260320T193519Z LAST-MODIFIED:20260320T193520Z UID:10000770-1776783600-1776790800@gfi.org SUMMARY:The Climate Challenge & Protein Diversification for the Global South DESCRIPTION:The Climate Challenge & Protein Diversification for the Global SouthPast\n\n\n\n\nFood systems sit at the center of the climate challenge. This DC Climate Week session brings together development finance leaders\, researchers\, and industry experts to explore how diversified protein production can advance climate resilience\, economic development\, and food security across the Global South. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Carnegie Endowment for International Peace\, featuring Bezos Earth Fund and the Good Food Institute\, will host a high-level DC Climate Week session\, at 3pm on April 21st at Carnegie Endowment\, focused on climate-smart\, market-based food security interventions in the Global South. \n\n\n\nThe global food system accounts for over one-third of global greenhouse gas emissions\, driven largely by animal protein production. But investments in transformative solutions to address the climate impact\, while still meeting global food security needs\, remain neglected. Key interventions for the food system remain underfunded by the private sector\, multilateral development banks\, and climate funders alike. This event will explore strategies that strive to balance mitigation and adaptation with development\, nutrition\, and food security goals for countries in the Global South. Among these promising approaches are innovations in alternatives to animal-source protein production\, the bioeconomy\, and related food system reforms.  \n\n\n\nThis event will be formatted in two practical sessions: first\, a panel discussion on food security and development finance; and second\, a roundtable on scaling protein security in the Global South\, bringing together insights from development and climate finance\, food system researchers\, and protein innovation practitioners in emerging markets.  \n\n\n\nPresented at DC Climate Week. \n\n\n\nDC Climate Week is not responsible for this event. It is organized by the organizing group\, and being listed on the DCCW calendar is not an endorsement of content or partners. \n\n\n\n\n\nEvent location\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-climate-challenge-protein-diversification-for-the-global-south/ LOCATION:Carnegie Endowment for International Peace\, 1779 Massachusetts Ave NW\, Washington\, DC\, 20036\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260501T130000 DTEND;TZID=America/New_York:20260501T141500 DTSTAMP:20260518T140647Z CREATED:20260406T150343Z LAST-MODIFIED:20260518T140647Z UID:10000776-1777640400-1777644900@gfi.org SUMMARY:The Science of Alt Protein: Transforming waste to fungal mycoprotein DESCRIPTION:The Science of Alt Protein: Transforming waste to fungal mycoproteinPast\n\n\n\n\nLearn how Dr. Wang is developing a foundational biorefinery for converting food waste to fungal mycoprotein for practical food 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\nKe Wang\, PhDCornell University \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nFungi are an emerging\, sustainable source for food and ingredients\, offering a tangible solution to global food security challenges driven by population growth and climate change. Their ability to convert low-value\, sustainable feedstocks into high-value\, nutrient-rich mycoprotein and bioactive compounds positions them at the forefront of the circular bioeconomy. \n\n\n\nTo understand how fungi can be leveraged for sustainable food production\, Dr. Ke Wang of Cornell University will provide a big picture of the emerging circular fungal biorefinery\, summarizing the key advances and challenges across the ‘feedstock-to-product’ pipeline. It will also dive into the technical aspects of submerged fermentation and its effects on mycelium morphology and mycoprotein production by edible fungus Pleurotus ostreatus. Dr. Wang will also share a case study that demonstrates how mycoprotein derived from submerged fermentation can be leveraged for crispy functional snack applications. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nKe Wang\, PhD\n\n\n\nASSISTANT RESEARCH PROFESSORDEPARTMENT OF FOOD SCIENCE\, CORNELL AGRITECHCORNELL UNIVERSITY \n\n\n\nDr. Ke Wang is an Assistant Research Professor in the Department of Food Science at Cornell AgriTech\, Cornell University. She also serves as faculty fellow at Cornell Atkinson Center for Sustainability and Cornell Institute for Food Systems. Prior to this position\, she worked as a Senior Scientist at Amgen Inc.\, leading projects on industrial biotechnology and bioprocess innovation. She received her Ph.D. degree in Biosystems Engineering from University of California Davis in 2022. \n\n\n\nHer research program at Cornell focuses on applying bioprocess engineering approaches to address current and emerging challenges in food security and environmental sustainability. Her research team uses microorganisms as programmable cellular factories to convert complex agri-food waste and low-value feedstocks into value-added products. Her lab investigates how microorganisms synthesize cellular substances under heterogeneous environments and their implications on bioprocess innovations. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-transforming-waste-to-fungal-mycoprotein/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/04/SCI26012_webinar-graphics-SOAP-May_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260505T120000 DTEND;TZID=America/New_York:20260505T170000 DTSTAMP:20260514T131222Z CREATED:20260409T124929Z LAST-MODIFIED:20260514T131222Z UID:10000775-1777982400-1778000400@gfi.org SUMMARY:Proposal Writing Workshop: Tips and tricks for securing alternative protein funding DESCRIPTION:Proposal Writing Workshop: Tips and tricks for securing alternative protein fundingPast\n\n\n\n\nJoin our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding. \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\nWatch the recording\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nPublic and philanthropic research funding is highly competitive\, and alternative protein researchers often compete alongside applicants from both related and unrelated fields. With increasing pressure on research budgets\, particularly in the U.S.\, developing strong\, well-positioned proposals is more important than ever. \n\n\n\nThis half-day virtual workshop is designed to help researchers—especially U.S.-based early-career faculty—develop stronger\, more compelling grant proposals. Through expert guidance and peer insights\, attendees will gain practical strategies for identifying funding opportunities\, aligning proposals with agency priorities\, and effectively communicating the value of alternative protein research within broader funding frameworks. \n\n\n\nThe program will feature a program officer’s perspective on how funding priorities are set\, what reviewers look for\, and common pitfalls that can undermine otherwise strong proposals. Participants will also hear directly from successful grantees\, who will share their personal approaches to proposal development and lessons learned from both successful and unsuccessful submissions. A moderated panel discussion will provide additional opportunity for audience questions and discussion. The workshop will conclude with an overview of collaboration opportunities and resources available through GFI. \n\n\n\nThis workshop is intended for U.S.-based researchers interested in plant-based\, fermentation-enabled\, and cultivated protein research who are seeking to strengthen their ability to secure funding in an increasingly competitive environment. \n\n\n\n\nAccess the agenda\n\n\n\nWatch the recording\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nConstance Gewa\, PhD\n\n\n\nSCIENTIFIC PROGRAM DIRECTORFOUNDATION FOR FOOD & AGRICULTURE RESEARCH \n\n\n\nDr. Constance Gewa joined the Foundation for Food & Agriculture Research (FFAR) in January 2023 as a scientific program director for the Bolstering Healthy Food Systems Priority Area. \n\n\n\nPrior to joining FFAR\, Gewa served as an associate professor in the Department of Nutrition and Food Studies at George Mason University. Gewa brings over 20 years of experience in human nutrition and public health research with expertise in conducting research among mothers and children in low-income communities. Gewa’s teaching\, research and service actively engages partners across multiple disciplines. Gewa received a doctorate in Public Health from the University of California\, Los Angeles. She also earned a master’s degree in Applied Human Nutrition from the University of Nairobi. \n\n\n\n\n\n\n\n\n\n\n\nRosalyn Abbott\, PhD\n\n\n\nASSOCIATE PROFESSORCARNEGIE MELLON UNIVERSITY \n\n\n\nRosalyn Abbott is an Associate Professor at Carnegie Mellon University (CMU) in the Biomedical Engineering Department. Rosalyn received her B.S. and M.S. in Biomedical Engineering from Rensselaer Polytechnic Institute and her Ph.D. in Bioengineering from the University of Vermont. She subsequently became a postdoctoral fellow in the Biomedical Engineering Department at Tufts University\, where she worked under the supervision of David Kaplan and was introduced to the field of cellular agriculture in 2016. After starting her lab at CMU in 2017\, Rosalyn worked with Mission Barns in their early stages of funding. Mission Barns focuses on cultivating fat with plant proteins to create bacon\, meatballs\, and sausage. \n\n\n\nRosalyn’s lab at CMU is currently working on 3D printing cultivated meat products\, funded by the National Science Foundation and a crowd-sourced funding platform (Experiment)\, backed by New Harvest and the Footprint Coalition. She has a broad perspective on the academic and industrial landscape of cultivated-based meat with deep expertise in tissue engineering and lipid biology. Rosalyn is passionate about the potential impact cultured meat products will have on reducing animal cruelty\, improving food security\, and tackling the environmental impacts of conventional meat production.   \n\n\n\n\n\n\n\n\n\n\n\nDa Chen\, PhD\n\n\n\nASSISTANT PROFESSORPURDUE UNIVERSITY \n\n\n\nDr. Da Chen joined Purdue’s Department of Food Science in Fall 2023\, following a prior appointment as an Assistant Professor at the University of Idaho. Before becoming a faculty member\, he completed postdoctoral training at The Ohio State University and Purdue University. He also spent approximately four years at the University of Auckland (New Zealand) as a graduate student. \n\n\n\nHis research program focuses on structural modification of plant proteins to advance the manufacture\, accessibility\, and consumption of plant-based foods. He investigates protein structure–function relationships from the molecular to product scale using techniques such as extrusion\, rheology\, microscopy\, spectroscopy\, and scattering. His work has been supported by federal agencies\, organizations\, and industry partners. \n\n\n\n\n\n\n\n\n\n\n\nRohan Shirwaiker\, PhD\n\n\n\nJAMES T. RYAN DISTINGUISHED PROFESSOR IN INDUSTRIAL & SYSTEMS ENGINEERING AND DIRECTOR OF BEZOS CENTER FOR SUSTAINABLE PROTEINNORTH CAROLINA STATE UNIVERSITY \n\n\n\nRohan A. Shirwaiker is an interdisciplinary educator\, researcher\, and thought leader working at the intersection of advanced manufacturing and biotechnology. His expertise spans product\, process\, and systems engineering for applications in regenerative medicine and sustainable food systems. His research leverages computational modeling\, experimental methods\, and data analytics to advance biomanufacturing science and technology for engineering biomimetic biological systems. His work has been supported by public and private entities\, including the National Science Foundation\, National Institutes of Health\, ARMI BiofabUSA\, and the Bezos Earth Fund. At the Bezos Center at NC State\, Shirwaiker leads a diverse team of researchers\, educators\, and trainees\, working closely with industry collaborators to address critical precompetitive challenges in the biomanufacturing of alternative proteins. He is a Fellow of IISE and a recipient of awards including the NSF CAREER and SME Outstanding Young Manufacturing Engineer. He is also actively engaged in professional service\, holding leadership roles in regional\, national\, and international scholarly and community initiatives. \n\n\n\n\n\n\n\n\n\n\n\nJing Zhao\, PhD\n\n\n\nASSOCIATE PROFESSORSAN DIEGO STATE UNIVERSITY \n\n\n\nDr. Jing Zhao is an Associate Professor in the School of Exercise and Nutritional Sciences at San Diego State University. Dr. Zhao received her Ph.D. degree in Animal and Food Sciences from the University of Kentucky and obtained her postdoctoral training at the University of Wisconsin-Madison\, Florida State University\, and the University of Kentucky.  \n\n\n\nDr. Zhao’ research focuses on the development\, characterization (functionalities\, flavor)\, and utilization of sustainable food proteins\, such as plant\, algae\, and edible insect proteins. Dr. Zhao is an editorial board member of the Journal of Food Science and past chair of IFT Protein Division. She has been a grant awardee from USDA\, NSF\, NASA\, and 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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/proposal-writing-workshop-tips-and-tricks-for-securing-alternative-protein-funding/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26011_Proposal-writing-workshop-graphics_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260505T135500 DTEND;TZID=America/New_York:20260505T141000 DTSTAMP:20260406T151813Z CREATED:20260406T151812Z LAST-MODIFIED:20260406T151813Z UID:10000777-1777989300-1777990200@gfi.org SUMMARY:SynBioBeta 2026 DESCRIPTION:SynBioBeta 2026Past\n\n\n\n\nBruce Friedrich joins SynBioBeta to make the case for a new way of producing meat—one grounded in science\, built for scale\, and critical to the future of food. \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\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis year at SynBioBeta 2026\, Bruce Friedrich\, founder and president of the Good Food Institute\, will explore how advances in biology and engineering are opening the door to more efficient meat production. Bruce’s talk\, “Using Science to Remake Meat: The Next Agricultural Revolution\,” connects the rapid progress in alternative proteins to a broader shift across the bioeconomy. \n\n\n\nDrawing from his new book\, Meat\, Bruce will reflect on the past decade of innovation—from the first plant-based burgers to the rise of cultivated meat—and what it will take to scale these technologies. The opportunity is clear: produce the foods people love with fewer resources\, strengthen food security\, and build more resilient supply chains. \n\n\n\nSet within SynBioBeta’s global gathering of leaders in synthetic biology\, this session highlights how programmable biology is moving from breakthrough to real-world application—including in how we make meat. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER \n\n\n\nBruce Friedrich serves as GFI’s chief thought leader and relationship-builder\, working in close partnership with GFI’s global teams and food system stakeholders around the world. \n\n\n\nBruce is a TED Fellow\, Y Combinator alum\, and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal\, Foreign Policy\, Nature Food\, USA Today\, Los Angeles Times\, Wired\, CNN\, and many other publications. He has represented GFI on the TED Radio Hour\, New Yorker Radio Hour\, the Ezra Klein Show\, Making Sense (Sam Harris)\, and a variety of other podcasts and TV programs. Bruce’s 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. \n\n\n\nPublishers Weekly selected Bruce’s book Meat as a top 10 new release in science\, writing: “This packed account makes food science feel like an urgent and essential undertaking.” The book has also received praise from Nobel Laureate in economics Michael Kremer\, former UNFCCC head Christiana Figueres\, and CSIS director of global food and water security Caitlin Welsh\, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems\, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” Find out more on the book’s website\, MeatBook.org. \n\n\n\nBruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University\, the London School of Economics\, and Grinnell College. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/synbiobeta-2026/ LOCATION:San Jose McEnery Convention Center\, 150 W San Carlos St\, San Jose\, California\, 95113\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/10/COM24004_featured-events_climate-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260521T120000 DTEND;TZID=America/New_York:20260521T130000 DTSTAMP:20260514T131050Z CREATED:20260504T191510Z LAST-MODIFIED:20260514T131050Z UID:10000780-1779364800-1779368400@gfi.org SUMMARY:The Business of Alt Protein: What founders need to know about M&A for mission-driven companies DESCRIPTION:The Business of Alt Protein: What founders need to know about M&A for mission-driven companiesPast\n\n\n\n\nJoin GFI for a Business of Alt Protein webinar featuring a presentation from Tuck Advisors on mergers and acquisitions for mission-driven companies. \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\nJames MarcianoCEO\, Tuck Adivsors \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nMergers and acquisitions can be an effective pathway for purpose-led companies to scale\, realize their value\, or transition their legacy. As M&A becomes increasingly relevant in the alternative protein sector\, founders need to understand if and when this path makes strategic sense. Join James Marciano\, Founder and CEO of Tuck Advisors\, to find out whether M&A is the right path for your company\, now or in the future. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJames Marciano\n\n\n\nCEO\, TUCK ADVISORS \n\n\n\nJames Marciano is a (nearly) lifelong entrepreneur. After working as a management consultant for 5 years\, James sold everything he owned in 1995\, moved onto his brother’s floor in NYC\, and started TheSquare\, the first social network on the web. In 1997\, he went on to found Refer-it\, the first directory of affiliate/associate programs for e-commerce companies\, which was acquired by internet.com in 1999. He then founded Return Path\, a global email solution services company acquired by a private equity firm in 2019. \n\n\n\nIn 2001\, James became a hands-on angel investor and funded a dozen startups from 2001-2015. Disappointed with the Silicon Valley M&A advisors he’d hired\, James actively managed the sale of two of his portfolio companies\, HurryDate and GigMasters\, to public companies (Spark Networks and XO Group\, respectively). \n\n\n\nIn 2016\, he decided to use his experience selling companies to help other entrepreneurs by forming Tuck Advisors — an M&A Advisory firm which prioritizes working with mission-driven companies on both the sell side and buy side. Tuck Advisors distinguishes itself by its entrepreneurial spirit and technical innovation. \n\n\n\nJames graduated from Harvard College and Dartmouth Business School. He’s been quoted in the Wall Street Journal and New York Times\, and has spoken at the country’s top business schools\, including Harvard\, Tuck\, Wharton\, and Columbia. He enjoys life in New Hope\, PA\, with his wife\, two children\, two convertibles\, and three BMW motorcycles. \n\n\n\n\n\n\n\n\n\n\n\nLisa Bowers\n\n\n\nADVISOR\, TUCK ADVISORS \n\n\n\nLisa Bowers brings an integrated background in sustainability and business to Tuck Advisors. She is committed to scaling solutions that address climate-related health impacts\, regenerate the biodiversity of valuable ecosystems\, and provide food system resilience. \n\n\n\nDrawing on two decades of experience in marketing\, product management\, and partnerships—including roles at National Geographic\, Nabisco\, and the U.S. Green Building Council—Lisa analyzes growth sectors and strategic opportunities where positive environmental impacts align with business value. \n\n\n\nHer sustainability work spans supplier engagement\, packaging\, certifications\, and decarbonization. At Tuck Advisors\, Lisa helps purpose-driven companies achieve growth and sustainable impact through strategic M&A opportunities. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-business-of-alt-protein-what-founders-need-to-know-about-m-and-a-for-mission-driven-companies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/05/COR26010_webinar-graphics-BOAP-May_header-feature.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260528T130000 DTEND;TZID=America/New_York:20260528T141500 DTSTAMP:20260422T220621Z CREATED:20260420T182203Z LAST-MODIFIED:20260422T220621Z UID:10000779-1779973200-1779977700@gfi.org SUMMARY:The Science of Alt Protein: Nature and nurture—Cell lines and media DESCRIPTION:The Science of Alt Protein: Nature and nurture—Cell lines and mediaPast\n\n\n\n\nDiscover opportunities for the convergent development of both cell lines and media for cultivated meat. \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\nAndrew Stout\, PhDTufts University \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nWhile cell lines and media are frequently discussed as separate and distinct development areas for cultivated meat\, real world experience reveals that these two inputs are inextricably tied\, and that a focus on one without consideration of the other is unlikely to create optimal systems. In other words\, maximally efficient cell culture systems depend on both the “nature” of the cells and the “nurture” of their media environment. \n\n\n\nJoin us on May 28th to hear Andrew Stout\, PhD\, Assistant Professor at Tufts University Center for Cellular Agriculture and GFI grantee\, discuss opportunities for convergent development of both cell lines and media for cultivated meat\, as well as possible pitfalls that come from mismatches between the two. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nAndrew Stout\, PhD\n\n\n\nASSISTANT PROFESSOR OF BIOMEDICAL ENGINEERINGTUFTS UNIVERSITY CENTER FOR CELLULAR AGRICULTURE \n\n\n\nAndrew Stout is an Assistant Professor of Biomedical Engineering at the Tufts University Center for Cellular Agriculture (TUCCA)\, where his research group focuses on cell line and media development for cultivated meat applications. Prior to joining the Tufts faculty in 2025\, Andrew served as Co-Founder and CSO of Deco Labs\, Inc.\, a company working to commercialize low-cost media ingredients for cell culture. He obtained his Ph.D. from Tufts University in 2022 through a New Harvest Fellowship\, before which he obtained a B.S. in Materials Science from Rice University and performed cultivated meat and precision fermentation research at Maastricht University and Geltor\, Inc. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-nature-and-nurture-cell-lines-and-media/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/04/SCI26016_webinar-graphics-SOAP-2nd-May_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260608T000000 DTEND;TZID=America/New_York:20260609T235959 DTSTAMP:20260518T195346Z CREATED:20260518T195343Z LAST-MODIFIED:20260518T195346Z UID:10000788-1780876800-1781049599@gfi.org SUMMARY:2026 Climate Solutions Prize Festival DESCRIPTION:2026 Climate Solutions Prize FestivalPast\n\n\n\n\nBruce Friedrich joins the Climate Solutions Prize Festival to explore why the future of climate action must include the future of food. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Good Food Institute is headed to Montréal for the 2026 Climate Solutions Prize Festival\, a two-day gathering focused on the ideas\, technologies\, and partnerships shaping the future of climate solutions. \n\n\n\nBruce Friedrich\, founder and president of GFI\, will speak as part of the Festival’s AgTech track\, joining conversations on resilient food systems and the next wave of agricultural innovation. His session will explore how advances in alternative proteins can help produce the foods people love with far less land\, water\, and emissions—while strengthening food security and supporting more resilient economies. \n\n\n\nBringing together researchers\, startups\, investors\, policymakers\, and industry leaders\, the Festival is designed for serious conversations and real momentum. Expect candid discussion\, fresh thinking\, and a close look at the solutions already moving from breakthrough to scale. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER\, GFI \n\n\n\nBruce has penned op-eds for the Wall Street Journal\, Foreign Policy\, Nature Food\, Wired\, and many other publications. He has represented GFI on the Ezra Klein Show\, Making Sense (Sam Harris)\, TED Radio Hour\, New Yorker Radio Hour\, PBS News Hour\, and a variety of other podcasts and TV programs. Bruce’s TED talk has been viewed almost 2.5 million times and translated into 30 languages. \n\n\n\nNature featured Bruce’s 2026 book Meat as one of its five “best science picks\,” and Publishers Weekly selected Meat as one of the 10 best new releases in science\, writing: “This packed account makes food science feel like an urgent and essential undertaking.” \n\n\n\nThe book has also received praise from Nobel Laureate in economics Michael Kremer\, primatologist Jane Goodall\, science fiction master Kim Stanley Robinson\, and CSIS director of global food and water security Caitlin Welsh\, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems\, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” \n\n\n\nFind out more on the book’s website\, MeatBook.org. \n\n\n\nBruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University\, the London School of Economics\, and Grinnell College. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/2026-climate-solutions-prize-festival/ LOCATION:Marché Bonsecours\, 305 De la Commune Street East\, Montréal\, QC\, Canada CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260609T120000 DTEND;TZID=America/New_York:20260609T131500 DTSTAMP:20260610T193257Z CREATED:20260526T100000Z LAST-MODIFIED:20260610T193257Z UID:10000781-1781006400-1781010900@gfi.org SUMMARY:From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information Session DESCRIPTION:From Planning to Competitive Proposal: Advancing Alternative Proteins Planning Grants Information SessionPast\n\n\n\n\nJoin us to gain a clear understanding of the program and how to position your work for larger-scale funding. \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\nWatch the webinar\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nMark your calendars and join The Good Food Institute (GFI) for an information session on the 2026 Advancing Alternative Proteins Planning Grants. In this webinar\, we’ll walk through the details of the Request for Applications (RFA) and answer your questions about this funding opportunity. \n\n\n\nThis program supports researchers at U.S.- and Canada-based nonprofit institutions in preparing competitive proposals for non-GFI-sponsored funding opportunities exceeding $1 million USD. Up to ten (10) planning grants of $25\,000 USD each will be awarded for one-year projects across two tracks: Infrastructure and Research. \n\n\n\nJoin us to explore eligibility\, funding restrictions\, the review process\, and how to effectively use planning grant funds to strengthen your future proposal. Don’t miss this opportunity to gain a clear understanding of the program and how to apply. \n\n\n\nThe RFA will be released on May 26\, 2026\, and the deadline for full proposals is July 20\, 2026 at 12:00 PM ET (UTC-4). \n\n\n\nLearn more about our grants. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/from-planning-to-competitive-proposal-advancing-alternative-proteins-planning-grants-information-session/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/05/SCI26017_Advanced-AP-grants-info-session_featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260611T120000 DTEND;TZID=America/New_York:20260611T131500 DTSTAMP:20260615T154813Z CREATED:20260519T123856Z LAST-MODIFIED:20260615T154813Z UID:10000789-1781179200-1781183700@gfi.org SUMMARY:The Science of Alt Protein: Plant protein colloidal state and techno-functionality DESCRIPTION:The Science of Alt Protein: Plant protein colloidal state and techno-functionalityPast\n\n\n\n\nTake a deep dive into the importance of the colloidal state of proteins when using globular plant proteins as functional food ingredients. \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\nArno WoutersAssociate ProfessorKU Leuven \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGlobular plant proteins generally lack in their techno-functionalities\, such as foaming\, gelling\, and emulsifying\, as compared to animal proteins. This relates to their inherent structural characteristics\, but also to the fact that commercially available plant protein ingredients contain heavily aggregated proteins. In addition\, it has recently become clear that globular plant proteins tend to self-assemble into specific colloidal states depending on the environmental conditions\, such as changing pH and salt concentration. The implications of such supramolecular structural organization for the functionalities of the proteins in food systems remain unclear. \n\n\n\nIn this presentation from Dr. Arno Wouters\, several examples will be given regarding the self-assembly of globular plant proteins into different aggregation states\, depending on prior processing or altered environmental conditions. The link to protein techno-functionality will be made as well. In the end\, Dr. Wouters will demonstrate the importance of considering protein colloidal state when utilizing globular plant proteins as functional food ingredients. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nArno Wouters\, PhD\n\n\n\nASSOCIATE PROFESSORLABORATORY OF FOOD CHEMISTRY AND BIOCHEMISTRY\, KU LEUVEN \n\n\n\nArno Wouters is an associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry at KU Leuven\, Belgium. Arno is particularly interested in exploiting the potential of various plant protein sources for structuring food. His research focuses on establishing structure-function relationships for cereal and legume proteins. An important focus point is the relationship between protein colloidal state\, dictated by prior protein isolation\, varying environmental conditions and targeted modification\, and the implications thereof for protein functionality. Another focus point is mechanistically studying protein functionalities\, with particular emphasis on protein foaming\, at different length scales. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-plant-protein-colloidal-state-and-techno-functionality/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/05/SCI26018_webinar-graphics-SOAP-June_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260625T130000 DTEND;TZID=America/New_York:20260625T141500 DTSTAMP:20260702T120129Z CREATED:20260608T131838Z LAST-MODIFIED:20260702T120129Z UID:10000791-1782392400-1782396900@gfi.org SUMMARY:The Science of Alt Protein: Bridging functionality gaps through hybrid food design DESCRIPTION:The Science of Alt Protein: Bridging functionality gaps through hybrid food designPast\n\n\n\n\nJoin us to learn how plant proteins\, microbial biomass\, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. \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\nNesli Sozer\, PhDVTT Technical Research Centre of Finland \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nHybrid foods combine plant-derived ingredients with products of cellular agriculture to address persistent sensory\, nutritional\, and functional limitations of current alternative proteins. This seminar\, given by Professor Nesli Sozer of VTT Technical Research Centre of Finland\, will give an overview of hybrid food design from a technological perspective\, focusing on how plant proteins\, microbial biomass\, and precision-fermentation-derived ingredients can be integrated to create next-generation food products. \n\n\n\nDr. Sozer will explain the functionality spectrum of plant and single-cell proteins\, highlighting their complementary roles in texture formation\, flavor generation\, nutritional quality\, and processability. Case studies will include biomass–plant protein hybrids\, precision-fermentation-derived lipid and heme ingredient integration\, co-cultivation strategies involving oleaginous and flocculating microorganisms\, and emerging combinations of plant cell cultures with microbial biomass. Particular attention will be given to the scientific principles underlying ingredient interactions\, process design\, and opportunities for developing hybrid products with improved sensory performance and nutritional value. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nNesli Sozer\, PhD\n\n\n\nPROFESSORVTT TECHNICAL RESEARCH CENTRE OF FINLAND \n\n\n\nProfessor Nesli Sozer is a renowned expert in food processing with over 25 years of experience. Her research focuses on plant-based foods and dietary fibers\, resulting in numerous patents\, awards\, and commercially successful innovations. Notably\, one of the patents she co-invented led to the creation of a recent spin-off company\, Happy Plant Protein\, which develops sustainable\, high-quality plant protein solutions. Throughout her career\, she has been dedicated to advancing plant-based food systems that are affordable\, nutritious\, and appealing in taste and texture. \n\n\n\nAt VTT Technical Research Centre of Finland\, Professor Sozer leads interdisciplinary research initiatives aimed at diversifying protein production and advancing sustainable food systems. She currently leads the Global Centre for Food Innovation and Diversification to Advance the Bioeconomy\, co-funded by the U.S. National Science Foundation\, Business Finland\, and the Research Council of Finland. The centre investigates hybrid food innovations that integrate plant-based and cellular agriculture technologies to bridge sensory\, nutritional\, and functionality gaps between plant- and animal-derived foods. \n\n\n\nShe also coordinates the EU-funded Sustain-a-Bite project\, which develops resource-efficient and minimally processed technologies for nutrient-dense plant-based foods\, and leads the CBE JU-funded PROSCALE project\, which focuses on scaling up single-cell protein production through continuous fermentation. The project has been awarded the prestigious STEP Seal in recognition of its strategic relevance and innovation potential. \n\n\n\nFrom 2019 to 2024\, Professor Sozer served as Chair of the Healthgrain Forum\, an association committed to promoting science-based concepts that unlock the full health-promoting potential of the entire grain food production chain to deliver healthy\, convenient\, and appealing food products. \n\n\n\nWith a career devoted to pioneering sustainable food innovations\, Professor Nesli Sozer continues to contribute to shaping the global future of nutritious\, accessible\, and environmentally responsible food systems. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-bridging-functionality-gaps-through-hybrid-food-design/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/SCI26021_webinar-graphics-SOAP-June_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260630T130000 DTEND;TZID=America/New_York:20260630T141500 DTSTAMP:20260616T185551Z CREATED:20260602T125246Z LAST-MODIFIED:20260616T185551Z UID:10000790-1782824400-1782828900@gfi.org SUMMARY:Business of Alt Protein: The Importance of Sensory Science for Alternative Proteins DESCRIPTION:Business of Alt Protein: The Importance of Sensory Science for Alternative ProteinsPast\n\n\n\n\nJoin us on June 30 for a Business of Alt Protein webinar on the importance of sensory science for alternative proteins. \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\nThe alternative protein industry is evolving quickly\, driven by advances in science and technology. Yet consumer acceptance hinges first and foremost on taste\, followed by factors such as price and accessibility. Sensory science provides the tools to evaluate and optimize taste and the overall eating experience\, enabling the industry to deliver products that meet or exceed consumer expectations. Join GFI’s Principal Scientist Nikhita Kogar\, Palate Insights’ Alice Wistar\, and Dragonfly SCI’s Rebecca Bleibaum for a discussion of GFI’s latest sensory guide and real-world examples of how companies are using sensory science to improve product performance and consumer appeal. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nNikhita Kogar\n\n\n\nPRINCIPAL SCIENTIST\, PLANT-BASEDGOOD FOOD INSTITUTE \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 PhD in materials science and engineering from Northwestern University. \n\n\n\n\n\n\n\n\n\n\n\nAlice Wistar\n\n\n\nPARTNERPALATE INSIGHTS \n\n\n\nAlice Wistar is a startup operator with experience scaling early-stage food and ingredient brands. She served as Chief of Staff at both Black Sheep Foods and Hyfé Foods over five years\, supporting operations\, strategy\, and commercialization for emerging food technologies. She is currently a Partner at Palate Insights\, a product feedback and consumer insights platform\, where she supports better-for-you food\, beverage\, and ingredient companies with product innovation and growth.  \n\n\n\n\n\n\n\n\n\n\n\nRebecca Bleibaum\n\n\n\nPRESIDENT/CHIEF\, SENSORY INTELLIGENCEDRAGONFLY SENSORY & CONSUMER INSIGHTS\, INC. \n\n\n\nRebecca Bleibaum is a sensory science leader\, educator\, and industry consultant with extensive experience advancing consumer understanding and innovation in food and beverage products. She has worked across academia and industry to build bridges between sensory science\, product development\, and emerging food technologies. Rebecca is actively involved with the UC Davis Sensory Science HUB\, where she supports collaboration among students\, researchers\, and industry partners to advance the future of food innovation. Her work focuses on helping organizations better understand human perception\, consumer behavior\, and the sensory drivers that influence product success and adoption. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/business-of-alt-protein-the-importance-of-sensory-science-for-alternative-proteins/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/COR26012-BOAP-webinar-graphics-June_featured-scaled.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260709T130000 DTEND;TZID=America/New_York:20260709T143000 DTSTAMP:20260629T140424Z CREATED:20260629T140423Z LAST-MODIFIED:20260629T140424Z UID:10000800-1783602000-1783607400@gfi.org SUMMARY:The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternatives DESCRIPTION:The Science of Alt Protein: Hybrid alternative protein for next-generation meat alternativesPast\n\n\n\n\nLearn how the process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives. \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. Parag AcharyaUniversity of GreenwichBezos Centre for Sustainable Protein \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis talk presents recent advances in hybrid alternative protein systems\, focusing on how process-driven co-structuring of plant\, cellular\, and algal proteins can overcome key techno-functional and sensory limitations of current plant-based meat alternatives. \n\n\n\nThe work centres on high-moisture extrusion (HME) of under-utilized plant protein blends to engineer tailored structure–function relationships in meat analogues\, including gluten-free formats. The study revealed that HME of faba bean and potato protein systems formed denser\, more cohesive protein-protein networks with stronger viscoelastic responses\, while fava bean-gluten matrices are softer\, more elastic\, and fibrillar. \n\n\n\nAnother highlighted case study combines plant protein isolate with minute quantities of cultivated beef cells via HME\, achieving order-of-magnitude increases in physicochemical properties\, enhanced texture\, higher mechanical strength\, and attenuated bitterness and generic off-flavours. \n\n\n\nComplementary work on plant–algae hybrids shows that co-processing under-utilized legumes with microalgae can deliver essential amino acid balance while improving texture quality. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nDr. Parag Acharya\n\n\n\nHEAD\, CENTRE FOR FOOD SYSTEMS RESEARCH\, NATURAL RESOURCES INSTITUTE\, UNIVERSITY OF GREENWICHPI\, BEZOS CENTRE FOR SUSTAINABLE PROTEIN\, IMPERIAL COLLEGE\, LONDON \n\n\n\nDr Parag Acharya\, ex-Unilever\, is leading the alternative protein-based food research and innovation at Natural Resources Institute (NRI)\, University of Greenwich\, with 14 years of industrial R&D experience in food and biotechnology. Since returning to academia in 2020\, he has set up and is currently heading the Medway Food Innovation Centre\, which includes a plant-based food accelerator programme engaging 120+ regional food businesses. He is also one of the authors of the first UKRI report (2022) on emerging opportunities and challenges of the alternative protein sector in the UK and is currently the PI at the Bezos Centre for Sustainable Protein\, led by Imperial College. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-hybrid-alternative-protein-for-next-generation-meat-alternatives/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/06/SCI26024_webinar-graphics-SOAP-July_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260721T130000 DTEND;TZID=America/New_York:20260721T140000 DTSTAMP:20260729T143717Z CREATED:20260622T184211Z LAST-MODIFIED:20260729T143717Z UID:10000798-1784638800-1784642400@gfi.org SUMMARY:Developing continuous cell lines for cultivated seafood DESCRIPTION:Developing continuous cell lines for cultivated seafoodPast\n\n\n\n\nDive into GFI’s new guide for practical solutions to overcoming shared challenges in fish and crustacean cell line development. \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\nClaire Bomkamp\, PhDSenior Lead Scientist\, Cultivated Meat & SeafoodGood Food Institute \n\n\n\n\nWatch the recording\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe availability of appropriate cell lines for cultivated seafood research and product development remains quite limited. Last year\, GFI surveyed and interviewed researchers involved in the development and use of aquatic animal cell lines to better understand the technical challenges they face and what strategies they have found effective. \n\n\n\nThe findings from that project have recently been published as a guide for new and experienced researchers aiming to develop continuous cell lines from fish and crustaceans. Join GFI’s Senior Lead Scientist Claire Bomkamp\, PhD\, for a webinar summarizing common pitfalls and effective troubleshooting strategies. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nClaire Bomkamp\, PhD\n\n\n\nSENIOR LEAD SCIENTIST\, CULTIVATED MEAT & SEAFOODTHE GOOD FOOD INSTITUTE \n\n\n\nClaire serves as Senior Lead Scientist\, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated meat and seafood industry\, identifying bottlenecks\, and engaging researchers in order to move cultivated meat and seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington 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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/developing-continuous-cell-lines-for-cultivated-seafood/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/06/SCI25049_Cultivated-seafood-webinar-graphics_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260727T000000 DTEND;TZID=America/New_York:20260729T235959 DTSTAMP:20260720T194538Z CREATED:20260720T194536Z LAST-MODIFIED:20260720T194538Z UID:10000806-1785110400-1785369599@gfi.org SUMMARY:Meet GFI at the 2026 NCSL Legislative Summit DESCRIPTION:Meet GFI at the 2026 NCSL Legislative SummitPast\n\n\n\n\nAt the 2026 NCSL Legislative Summit\, the Good Food Institute is collaborating with two leading organizations advancing food innovation: the Plant Based Foods Association and the Association for Meat\, Poultry\, and Seafood Innovation. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin the Good Food Institute at booth 4439 during the 2026 NCSL Legislative Summit in Chicago for two special events highlighting the people\, products\, and partnerships helping advance food innovation. \n\n\n\nGFI is proud to collaborate with the Plant Based Foods Association\, which represents and supports the growing plant-based foods sector\, and the Association for Meat\, Poultry\, and Seafood Innovation\, which brings together companies developing cultivated meat\, poultry\, and seafood. Together\, these organizations are helping build a more innovative and competitive food economy while expanding the choices available to consumers. \n\n\n\n\n\nPlant-based happy hour\n\n\n\nTuesday\, July 28 | 3–4 p.m. | Booth 4439 \n\n\n\nJoin the Good Food Institute and the Plant Based Foods Association for specialty cocktails\, plant-based bites\, and conversation with state legislators\, legislative staff\, and food industry leaders. \n\n\n\nStop by to: \n\n\n\n\nLearn more about the plant-based foods industry and its presence in states across the country.\n\n\n\nExplore how food innovation can expand consumer choice and create new opportunities for communities.\n\n\n\nConnect with representatives from GFI and the Plant Based Foods Association.\n\n\n\n\n\n\nCultivated lox tasting\n\n\n\nWednesday\, July 29 | 10–11 a.m. | Booth 4439 \n\n\n\nJoin the Association for Meat\, Poultry\, and Seafood Innovation and the Good Food Institute for a tasting of cultivated lox from Wildtype. \n\n\n\nSample cultivated salmon and learn how companies developing new food production methods are opening doors for American agriculture\, biomanufacturing\, and a more resilient food supply. \n\n\n\nAttendees are responsible for complying with all applicable state ethics laws. \n\n\n\n\n\nEvent location\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/meet-gfi-at-the-2026-ncsl-legislative-summit/ LOCATION:McCormick Place West Building\, 2301 S. Indiana Ave\, Chicago\, Illinois\, 60616\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260729T120000 DTEND;TZID=America/New_York:20260729T133000 DTSTAMP:20260625T205549Z CREATED:20260625T205548Z LAST-MODIFIED:20260625T205549Z UID:10000799-1785326400-1785331800@gfi.org SUMMARY:Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and Professionals DESCRIPTION:Business of Alt Protein: The Science of Charisma for Founders\, Leaders\, and ProfessionalsPast\n\n\n\n\nJoin charisma expert Olivia Fox Cabane\, who will share research-backed techniques for building trust\, communicating with confidence\, and increasing your influence in high-stakes interactions. \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\nOlivia Fox CabaneThe KindEarth.Tech Foundation \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nInvestors\, customers\, employees\, and partners often form opinions within seconds of meeting you. Those first impressions can shape fundraising conversations\, hiring decisions\, partnership opportunities\, and team dynamics. Drawing on psychology\, neuroscience\, and behavioral science\, Olivia Fox Cabane will demonstrate how charisma can be learned and how founders and business leaders can apply these skills in fundraising meetings\, presentations\, interviews\, and everyday leadership situations. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nOlivia Fox Cabane\n\n\n\nAUTHOR\, THE CHARISMA MYTH & THE NET AND THE BUTTERFLYCO-FOUNDER\, THE KINDEARTH.TECH FOUNDATION \n\n\n\nOlivia Fox Cabane is one of the world’s leading authorities on the science of charisma and the bestselling author of The Charisma Myth and The Net And The Butterfly\, which have been translated into 36 languages.   \n\n\n\nPreviously Director of Innovative Leadership for Stanford StartX\, Olivia has lectured on charisma\, leadership\, and innovation at Harvard\, Yale\, MIT\, the Marine War College and the United Nations.  \n\n\n\nShe has been featured in media such as The New York Times\, The Economist and The Wall Street Journal. Her clients include the leadership of Deloitte\, UBS\, Google\, and TikTok as well as founders of Airbnb\, Brex\, Paradigm and Presight.   \n\n\n\nAs cofounder of the KindEarth.Tech Foundation\, she supports foodtech’s most innovative companies for environmental sustainability. \n\n\n\nOlivia is fluent in four languages and was the youngest person ever to have been appointed Foreign Trade Advisor to the French Government.  \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/business-of-alt-protein-the-science-of-charisma-for-founders-leaders-and-professionals/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/06/COR26013_webinar-graphics-BOAP-July_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260807T000000 DTEND;TZID=America/New_York:20260808T235959 DTSTAMP:20260727T122940Z CREATED:20260727T122939Z LAST-MODIFIED:20260727T122940Z UID:10000808-1786060800-1786233599@gfi.org SUMMARY:African Food Research Conference 2026 DESCRIPTION:African Food Research Conference 2026Past\n\n\n\n\nGFI is proud to support the African Food Research Conference 2026\, a two-day virtual event organized by the Centre for African Food Research and Innovation. Led by Nicholas Alifa\, founder of the University of Reading Alt Protein Project and Principal Investigator for CAFRI\, AFRIC 2026 will bring together researchers\, funders\, policymakers\, and industry leaders to strengthen support for African-led food research. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Good Food Institute is excited to support the African Food Research Conference 2026\, organized by the Centre for African Food Research and Innovation under the theme Fund to Feed Africa. \n\n\n\nThe conference is being led by Nicholas Alifa\, founder of the University of Reading Alt Protein Project and Principal Investigator for CAFRI. We’re thrilled to see an APP leader advancing this important work and creating a platform that connects African researchers with the institutions\, funders\, policymakers\, and industry partners positioned to help their work grow. \n\n\n\nAcross Africa\, researchers are advancing promising work in areas including plant proteins\, fermentation\, food processing\, and indigenous ingredient development. AFRIC 2026 will spotlight that talent while fostering the relationships and resources needed to strengthen African-led food research. \n\n\n\nThe two-day program will feature keynote presentations\, expert panels\, research showcases\, and recognition of emerging researchers through CAFRI’s African Food Research Advancement Programme. \n\n\n\nThe conference will be livestreamed on LinkedIn and YouTube\, making it easy to join from anywhere. Tune in when you can and help celebrate the researchers and leaders shaping the future of food innovation across Africa. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/african-food-research-conference-2026/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260810T000000 DTEND;TZID=America/New_York:20260814T235959 DTSTAMP:20260727T134243Z CREATED:20260727T134146Z LAST-MODIFIED:20260727T134243Z UID:10000809-1786320000-1786751999@gfi.org SUMMARY:Earth Precision Agriculture Conference 2026 DESCRIPTION:Earth Precision Agriculture Conference 2026Past\n\n\n\n\nGFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture\, biotechnology\, and cellular agriculture come together. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThe Good Food Institute is joining Earth Precision Agriculture Conference 2026\, a global gathering focused on the technologies\, partnerships\, and ideas shaping the future of agriculture. \n\n\n\nElliot Swartz\, principal scientist at GFI\, has been invited to serve as co-chair for the conference’s Food Biomanufacturing and Cellular Agriculture track. This will explore how advances in biotechnology\, automation\, AI\, and precision systems can help build a more sustainable\, resilient\, and efficient food system. \n\n\n\nBringing together researchers\, startups\, investors\, policymakers\, and industry leaders from around the world\, EPA 2026 is designed to move innovation from insight to implementation. Discussions will span everything from precision fermentation and bioprocess engineering to consumer acceptance\, supply chains\, and the future of protein production. \n\n\n\nAs alternative proteins continue to gain momentum globally\, this track highlights the growing connection between food innovation and the broader agricultural transition already underway. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nGFI speaker\n\n\n\n\n\n\n\n\n\nElliot Swartz\, PhD\n\n\n\nSENIOR PRINCIPAL SCIENTIST\, CULTIVATED MEAT \n\n\n\nElliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry\, identifying opportunities to accelerate the industry\, and educating scientists\, the public\, and other industry stakeholders. For the past five years\, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a PhD in neuroscience from the University of California\, Los Angeles (UCLA)\, where he worked with induced pluripotent stem cells to model neuromuscular disease. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/earth-precision-agriculture-conference-2026/ LOCATION:BMO Centre\, 1912 Flores Ladue Parade SE\, Calgary\, Alberta\, T2G 2W1\, Canada CATEGORIES:External hybrid event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/04/COM24004_featured-events_industry.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260813T130000 DTEND;TZID=America/New_York:20260813T143000 DTSTAMP:20260814T110710Z CREATED:20260716T132249Z LAST-MODIFIED:20260814T110710Z UID:10000804-1786626000-1786631400@gfi.org SUMMARY:The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalability DESCRIPTION:The Science of Alt Protein: Growth factors—Driving cultivated meat cost and scalabilityPast\n\n\n\n\nLearn how researchers are developing innovative approaches to reduce growth factor costs and make cultivated meat production more affordable. \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\nCameron Semper\, PhDUniversity of Calgary \n\n\n\n\nView series recordings\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nGrowth factors\, and the pathways they potentiate\, remain critical considerations for cultivated meat production. These small signalling proteins have historically been a major cost driver of cell culture due to high production costs and their intrinsically short half-life. In this seminar\, Cameron Semper\, Ph.D.\, will share work that utilizes genome mining and protein engineering to find solutions to a persistent cost driver of cultivated meat production. \n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nCameron Semper\, PhD\n\n\n\nASSISTANT PROFESSOR\, DEPARTMENT OF MICROBIOLOGY\, IMMUNOLOGY AND INFECTIOUS DISEASESCUMMING SCHOOL OF MEDICINE\, UNIVERSITY OF CALGARY \n\n\n\nCameron Semper holds a PhD in biochemistry and was the first North American recipient of the New Harvest Postdoctoral Fellowship Award. He served as the lead technical consultant in the area of cell-based foods for XPRIZE Feed the Next Billion. Cameron now leads a research group at the University of Calgary focused on leveraging microbial cell factories to advance the field of alternative proteins. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-growth-factors-driving-cultivated-meat-cost-and-scalability/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/07/SCI26027_webinar-graphics-SOAP-Aug_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260819T203000 DTEND;TZID=America/New_York:20260819T213000 DTSTAMP:20260701T165946Z CREATED:20260701T134004Z LAST-MODIFIED:20260701T165946Z UID:10000801-1787171400-1787175000@gfi.org SUMMARY:The Future of Meat: Technology\, Sustainability\, and the Meats of Tomorrow DESCRIPTION:The Future of Meat: Technology\, Sustainability\, and the Meats of TomorrowPast\n\n\n\n\nBruce Friedrich heads to The Commonwealth Club for a conversation about Meat—and why rethinking how we produce meat could shape the future of food. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nJoin Bruce Friedrich\, founder and president of the Good Food Institute\, at The Commonwealth Club of California for a conversation inspired by his new book\, Meat. \n\n\n\nDrawing on decades of work advancing science\, policy\, and industry collaboration\, Bruce will explore how innovations in plant-based\, fermentation-derived\, and cultivated meat are expanding the ways we can produce the foods people love while using fewer resources and building a more resilient food system. \n\n\n\nWhether you’re curious\, skeptical\, or already following the field\, this conversation offers an opportunity to dig into one of today’s most important food questions—and to ask your own during the audience Q&A. \n\n\n\nJoin us after the program for a book signing. \n\n\n\nGFI community members may use code GFI for $7 off of a General Admission ticket. \n\n\n\n\n\nEvent location\n\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nBruce Friedrich\n\n\n\nPRESIDENT AND FOUNDER\, GFI \n\n\n\nBruce Friedrich serves as GFI’s chief thought leader and relationship-builder\, working in close partnership with GFI’s global teams and food system stakeholders around the world. \n\n\n\nBruce has penned op-eds for the Wall Street Journal\, Foreign Policy\, Nature Food\, Wired\, and many other publications. He has represented GFI on the Ezra Klein Show\, Making Sense (Sam Harris)\, TED Radio Hour\, New Yorker Radio Hour\, PBS News Hour\, and a variety of other podcasts and TV programs. Bruce’s TED talk has been viewed almost 2.5 million times and translated into 30 languages. \n\n\n\nNature featured Bruce’s 2026 book Meat as one of its five “best science picks\,” and Publishers Weekly selected Meat as one of the 10 best new releases in science\, writing: “This packed account makes food science feel like an urgent and essential undertaking.” \n\n\n\nThe book has also received praise from Nobel Laureate in economics Michael Kremer\, primatologist Jane Goodall\, science fiction master Kim Stanley Robinson\, and CSIS director of global food and water security Caitlin Welsh\, who penned the foreword. Says Welsh: “This book explains the imperative to transform our food systems\, and lays out a game plan to get us there…. Meat is as important as it is enjoyable.” \n\n\n\nFind out more on the book’s website\, MeatBook.org. \n\n\n\nBruce graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University\, the London School of Economics\, and Grinnell College. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-future-of-meat-technology-sustainability-and-the-meats-of-tomorrow/ LOCATION:The Commonwealth of California CATEGORIES:External in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/10/COM24004_featured-events_climate-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260915T130000 DTEND;TZID=America/New_York:20260915T140000 DTSTAMP:20260909T151223Z CREATED:20260810T150126Z LAST-MODIFIED:20260909T151223Z UID:10000811-1789477200-1789480800@gfi.org SUMMARY:Business of Alt Protein: Plant-based foods in foodservice — Sales trends\, consumer insights\, and menu strategies DESCRIPTION:Business of Alt Protein: Plant-based foods in foodservice — Sales trends\, consumer insights\, and menu strategiesPast\n\n\n\n\nNew sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie. \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 GFI experts as they explore which categories and formats are gaining traction\, how consumers engage with plant-based meat when dining out\, why these diners are valuable to operators\, and how pricing\, positioning\, and menu design can help drive trial and repeat purchases. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\n\n\nTaylor Leet-Otley\n\n\n\nSENIOR CONSUMER 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\n\n\n\nEleni K. Chalmers\n\n\n\nSENIOR CATEGORY ANALYST\, GFI \n\n\n\nEleni K. Chalmers is responsible for analysis of retail and foodservice market data to identify actionable insights to support GFI’s work and educate the alternative protein industry. Eleni joined GFI after 10+ years in sensory\, insights\, and innovation roles across several CPG and foodservice companies. Previously\, she helped Philz Coffee launch new plant-based beverages and supported Petco’s sustainability and animal welfare missions. Ellie has a degree in chemistry from Bryn Mawr College and earned a master’s degree in food science at the University of California\, Davis. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/business-of-alt-protein-plant-based-foods-in-foodservice-sales-trends-consumer-insights-and-menu-strategies/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/08/COR26026_webinar-graphics-BOAP-Sept_header-featured.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260922T140000 DTEND;TZID=America/New_York:20260922T170000 DTSTAMP:20260903T132025Z CREATED:20260903T131915Z LAST-MODIFIED:20260903T132025Z UID:10000816-1790085600-1790096400@gfi.org SUMMARY:NYC Climate Week: Climate finance for sustainable proteins DESCRIPTION:NYC Climate Week: Climate finance for sustainable proteinsPast\n\n\n\n\nJoin the Good Food Institute\, Food System Innovations\, and Climate Bonds Initiative during NYC Climate Week for a hands-on working session exploring how proven climate finance tools can help unlock institutional capital for sustainable proteins. Space is limited—request your spot today. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nClimate finance has spent decades developing tools—from green bonds and blended finance to first-loss guarantees—that can help move institutional capital toward technologies and projects once considered too early\, risky\, or illiquid. Sustainable proteins face many of those same financing challenges today. \n\n\n\nDuring NYC Climate Week\, the Good Food Institute\, Food System Innovations\, and Climate Bonds Initiative will bring together climate finance experts\, institutional investors\, development finance institutions\, corporate offtakers\, and innovative suppliers to explore how proven financing mechanisms could be adapted for sustainable proteins. \n\n\n\nThe working session will begin with four rapid case studies highlighting specific financing approaches. Participants will then break into small groups to examine where each mechanism fits\, what would need to change for sustainable proteins\, and what other tools could help address key investment risks. \n\n\n\nCome ready to share expertise\, test ideas\, and help identify practical pathways for bringing more institutional capital into sustainable protein infrastructure and scale-up. \n\n\n\nSpace is limited\, and participation requests will be reviewed on a rolling basis. \n\n\n\n\n\nEvent location\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/nyc-climate-week-climate-finance-for-sustainable-proteins/ LOCATION:The Walker Loft\, 120 Walker St.\, New York\, New York\, 10013\, United States CATEGORIES:GFI - in-person event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260924T130000 DTEND;TZID=America/New_York:20260924T143000 DTSTAMP:20260820T182449Z CREATED:20260820T133607Z LAST-MODIFIED:20260820T182449Z UID:10000814-1790254800-1790260200@gfi.org SUMMARY:The Science of Alt Protein: Student research showcase\, Part 1 DESCRIPTION:The Science of Alt Protein: Student research showcase\, Part 1Past\n\n\n\n\nJoin us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge. \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\nExplore innovative student-led research shaping the future of alternative proteins. This special Science of Alt Protein seminar features finalists from GFI’s Academic Research Challenge presenting projects on crop byproducts and microbial strains. Join us to discover emerging ideas from the next generation of alternative protein scientists. \n\n\n\nProjects featured in this session include: \n\n\n\n\nAhmadu Bello University\, Nigeria: Synergistic Upcycling of Defatted Soybean Meal via Bacillus subtilis and Lactiplantibacillus plantarum Co-fermentation: A stable Processing Strategy to Optimize Protein Functionality for Plant-Based Meat\n\n\n\nCornell University\, U.S.: Optimizing Pectinase Immobilization for the Extraction of Pectin in Apple Pomace for Functional Use in Plant-Based Meats\n\n\n\nDuke University\, U.S.: Strategies to Improve the Conversion of Sweet Potato Byproducts to Sugar-based Feedstock\n\n\n\nJohns Hopkins University\, U.S.: Increasing ROS Resistance in Microbial Strains using Systems Guided Genetic Engineering\n\n\n\nUniversity of Manitoba\, Canada: Enzymatic upgrading of canola meal and pea starch for yeast-based single-cell protein production\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-student-research-showcase-part-1/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/08/SCI26033_APP-showcase-SOAP_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260929T113000 DTEND;TZID=America/New_York:20260929T130000 DTSTAMP:20260805T144713Z CREATED:20260617T195938Z LAST-MODIFIED:20260805T144713Z UID:10000795-1790681400-1790686800@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 September 29th at 11:30 am ET. \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 for the next Fish & CHIPS virtual collaborative huddle\, hosted by The Good Food Institute. This interactive session brings together cultivated seafood researchers and innovators from around the world to exchange knowledge\, learn from one another\, and collaborate on solutions to some of the field’s most pressing scientific challenges. \n\n\n\nOur goal is to build a shared understanding of key technical barriers and identify opportunities to accelerate the development of cultivated seafood. During our September 29 session\, we’ll explore differentiation and impacts on nutrition\, virtual cohorts for cell line development\, and feedback on GFI’s PICES database\, including data gaps and opportunities for improvement. \n\n\n\nDon’t miss this opportunity to connect with colleagues\, share your expertise\, and help strengthen the cultivated seafood research ecosystem. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-sept-2026-am/ 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: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260929T223000 DTEND;TZID=America/New_York:20260929T233000 DTSTAMP:20260805T144719Z CREATED:20260617T200246Z LAST-MODIFIED:20260805T144719Z UID:10000797-1790721000-1790724600@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 September 29th at 10:30 pm ET. \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 for the next Fish & CHIPS virtual collaborative huddle\, hosted by The Good Food Institute. This interactive session brings together cultivated seafood researchers and innovators from around the world to exchange knowledge\, learn from one another\, and collaborate on solutions to some of the field’s most pressing scientific challenges. \n\n\n\nOur goal is to build a shared understanding of key technical barriers and identify opportunities to accelerate the development of cultivated seafood. During our September 29 session\, we’ll explore differentiation and impacts on nutrition\, virtual cohorts for cell line development\, and feedback on GFI’s PICES database\, including data gaps and opportunities for improvement. \n\n\n\nDon’t miss this opportunity to connect with colleagues\, share your expertise\, and help strengthen the cultivated seafood research ecosystem. \n\n\n\n\n\nWho’s invited?\n\n\n\nThis event is intended for academics\, researchers\, and innovators who are already established in the field of cultivated seafood. We also welcome students\, including those not yet actively engaged in research. Other interested parties\, such as journalists\, investors\, or the merely curious\, should instead explore our seafood-focused YouTube channel or some of our other events\, such as the Science of Alt Protein seminar series. Please note that only academics\, researchers\, innovators in the field of cultivated seafood\, and students will receive a link to join. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/fish-and-chips-collaborative-huddle-for-ideation-problem-solving-sept-2026-pm/ 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: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20261001T090000 DTEND;TZID=America/New_York:20261001T103000 DTSTAMP:20260831T180621Z CREATED:20260820T140219Z LAST-MODIFIED:20260831T180621Z UID:10000815-1790845200-1790850600@gfi.org SUMMARY:The Science of Alt Protein: Student research showcase\, part 2 DESCRIPTION:The Science of Alt Protein: Student research showcase\, Part 2Past\n\n\n\n\nJoin us for a seminar showcasing outstanding student-led research from GFI’s Academic Research Challenge. \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\nExplore innovative student-led research shaping the future of alternative proteins. This special Science of Alt Protein seminar features finalists from GFI’s Academic Research Challenge presenting projects on crop byproducts\, microbial strains\, and stakeholder policies. Join us to discover emerging ideas from the next generation of alternative protein scientists. \n\n\n\nProjects in this session include: \n\n\n\n\nUniversity of Melbourne and Monash University\, Australia: Alternative Proteins in Australian Agriculture—Stakeholder Perspectives on Barriers and Opportunities\n\n\n\nAshoka University\, India: The Stress Capacitance Index: A Non-GMO Screening Framework for Predicting Fermentation Shock Resilience\n\n\n\nNational Institute of Food Technology\, Entrepreneurship and Management\, Kundli (NIFTEM-K)\, India: Novel Ultrasonic-Alkaline Pretreatment Pipeline for Economically Feasible Valorization of Sugarcane Bagasse as a Fermentation Feedstock for Mycoprotein Production\n\n\n\nNational Institute of Food Technology\, Entrepreneurship and Management\, Kundli (NIFTEM-K)\, India: Engineering a Sequential Fungal Fermentation Strategy for Nutritional and Functional Upcycling of Soy Okara into a Next-Generation Smart Protein Ingredient through Integrated Protein Enhancement and PUFA Biofortification\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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/the-science-of-alt-protein-student-research-showcase-part-2/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2026/08/SCI26033_APP-showcase-SOAP_header-featured.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20261007T130000 DTEND;TZID=America/New_York:20261007T130000 DTSTAMP:20260928T185737Z CREATED:20260928T185736Z LAST-MODIFIED:20260928T185737Z UID:10000817-1791378000-1791378000@gfi.org SUMMARY:Reporting on food system resilience: The bigger story behind the headlines DESCRIPTION:Reporting on food system resilience: The bigger story behind the headlinesPast\n\n\n\n\nNew World screwworm\, avian flu\, prolonged drought\, and rising beef prices may seem like separate stories\, but together they reveal bigger questions about the resilience of our food system. Join experts from GFI\, GFI Brazil\, and Princeton University for a webinar designed to help journalists connect the dots across food\, agriculture\, climate\, and public health. \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\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nWhat do New World screwworm\, avian flu\, prolonged drought\, and rising beef prices have in common? While these stories may appear unrelated\, they increasingly expose shared vulnerabilities in our food system—and raise important questions about climate\, food security and public health. \n\n\n\nIn this webinar\, experts from GFI\, GFI Brazil\, and Princeton University will explore how stories about animal disease\, drought\, food prices\, climate\, and public health fit into a broader food system resilience story and where protein diversification fits into that picture. \n\n\n\nSpeakers include Carolyn Englar\, GFI Senior Manager of Media and Communications; Mariana Bernal\, Senior Public Policy Analyst at GFI Brazil; and Timothy D. Searchinger\, Senior Research Scholar at Princeton University’s School of Public and International Affairs. \n\n\n\nAttendees will hear perspectives spanning science\, policy\, and food systems\, explore a case study from Brazil\, and have the opportunity to engage directly with panelists during a live Q&A. \n\n\n\nJournalists and storytellers are invited to dig deeper into the forces reshaping our food system and the stories emerging at the intersection of agriculture\, climate\, and public health. \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 October 13\, 2026\n McNamara Alumni Center\n \n \n \n Bridge2Food North America\n \n \n \n Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins. \n\n \n \n \n \n \n \n \n \n \n \n October 13\, 2026\n FAO Headquarters\n \n \n \n World Food Forum 2026: Protein diversification for the Global South\n \n \n \n How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will… URL:https://gfi.org/event/reporting-on-food-system-resilience-the-bigger-story-behind-the-headlines/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/svg+xml:https://gfi.org/wp-content/uploads/2022/04/third-party-event-featured-image_UNIVERSAL.svg LOCATION: END:VEVENT END:VCALENDAR