BEGIN:VCALENDAR VERSION:2.0 PRODID:-//The Good Food Institute - ECPv6.18.0//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-ORIGINAL-URL:https://gfi.org X-WR-CALDESC:Events for The Good Food Institute REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART: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:20260317T120000 DTEND;TZID=America/New_York:20260317T120000 DTSTAMP:20260302T143503Z CREATED:20260302T143502Z LAST-MODIFIED:20260302T143503Z UID:10000762-1773748800-1773748800@gfi.org SUMMARY:High-Impact Giving Strategies for Reducing Biodiversity Loss DESCRIPTION:High-Impact Giving Strategies for Reducing Biodiversity LossPast\n\n\n\n\nGFI joins Giving Green to discuss how strategic philanthropy can help address biodiversity loss. \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\nBiodiversity loss is accelerating\, yet philanthropic funding for conservation remains limited and unevenly distributed. \n\n\n\nOn March 17\, GFI President Bruce Friedrich will participate in Giving Green’s virtual event launching new research on how donors can direct funding where it can have the greatest impact. The research examines gaps between ecological risk and current capital flows\, and identifies practical strategies for reducing habitat and species loss. \n\n\n\nBruce will speak during Part I: Land & Freshwater Biodiversity\, alongside Julie Mulonga\, Director for Eastern Africa at Wetlands International. The discussion will focus on land use change and scalable approaches to protecting ecosystems\, including the role that shifts in agricultural production can play in reducing pressure on forests\, grasslands\, and freshwater systems. \n\n\n\nThe second half of the webinar will address marine biodiversity\, with experts discussing funding gaps in ocean conservation and strategies to address overfishing. \n\n\n\nThis virtual session is intended for donors\, advisors\, and others interested in directing resources toward high-impact\, systems-level solutions. \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/high-impact-giving-strategies-for-reducing-biodiversity-loss/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/10/COM24004_featured-events_climate-1.png LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260319T000000 DTEND;TZID=America/New_York:20260320T235959 DTSTAMP:20260302T142646Z CREATED:20260127T191503Z LAST-MODIFIED:20260302T142646Z UID:10000747-1773878400-1774051199@gfi.org SUMMARY:Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost\, Efficiency\, and De-Risking Bioprocessing DESCRIPTION:Future Food-Tech San Francisco – Breaking Barriers to Scale: Cost\, Efficiency\, and De-Risking BioprocessingPast\n\n\n\n\nFrom modular systems to shared infrastructure\, the future of bioprocessing is getting real. Join GFI’s Amanda Hildebrand at Future Food-Tech San Francisco as she moderates a dynamic breakout session on scaling alt protein biomanufacturing. \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 will it really take to bring bioprocessing to industrial scale? \n\n\n\nJoin GFI Vice President of Science and Technology Amanda Hildebrand at Future Food-Tech San Francisco (March 19–20) for an in-depth breakout session: “Breaking Barriers to Scale: Cost\, Efficiency\, and De-Risking Bioprocessing.” This interactive conversation will spotlight: \n\n\n\n\nHow upstream and downstream integration can unlock yield and consistency gains\n\n\n\nWhere enabling technologies are moving the needle today\n\n\n\nWhy modular systems\, shared infrastructure\, and strategic partnerships are key to crossing the valley of death\n\n\n\n\nDrawing on insights from across industry\, investment\, and science\, the session will surface real-world examples of what’s working now—and what’s still needed to reach commercial production. Whether you’re a startup operator\, investor\, or R&D leader\, expect practical perspectives and opportunities to engage. \n\n\n\nLet’s build the bioeconomy that protein innovation demands. See you in San Francisco. \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\nAmanda Hildebrand\, PhD\n\n\n\nVICE PRESIDENT\, SCIENCE AND TECHNOLOGY \n\n\n\nAmanda Hildebrand oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision. Amanda holds a bachelor’s degree in chemical engineering from the University of California\, Santa Barbara\, and a doctorate in biological systems engineering from the University of California\, Davis. She brings over 13 years of experience in developing and commercializing sustainable bioprocesses. She has led project and functional teams within small start ups and Fortune 500 companies\, with broad knowledge across many fermentation platforms\, production scales\, application areas\, and industries. \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/future-food-tech-san-francisco-breaking-barriers-to-scale-cost-efficiency-and-de-risking-bioprocessing/ LOCATION:San Francisco Marriott Marquis\, 780 Mission St\, San Francisco\, California\, 94103\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2024/07/COM24004_featured-events_science-academic-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260325T190000 DTEND;TZID=America/New_York:20260325T190000 DTSTAMP:20260302T142201Z CREATED:20260225T140247Z LAST-MODIFIED:20260302T142201Z UID:10000759-1774465200-1774465200@gfi.org SUMMARY:Bruce Friedrich at Politics & Prose DESCRIPTION:Bruce Friedrich at Politics & ProsePast\n\n\n\n\nMeat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food—and Our Future – with Nicolás Rivero. \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\nGood Food Institute founder and president Bruce Friedrich offers a hopeful and rigorously researched exploration of how science\, policy\, and industry can work together to satisfy the world’s soaring demand for meat\, while building a healthier and more sustainable world. \n\n\n\nMeat offers a vision of the next agricultural revolution that is optimistic\, achievable\, and delicious. \n\n\n\nBruce will be in conversation with Nicolás Rivero\, who joined The Washington Post as a climate solutions reporter in 2023. Previously\, he covered climate change in South Florida for the Miami Herald and was the Knight Foundation innovator-in-residence at the Florida International University Lee Caplin School of Journalism & Media. Before that\, he covered technology and transportation at Quartz\, where he also wrote newsletters and created news chatbots. \n\n\n\nJoin Bruce at Politics and Prose. \n\n\n\nThis event is free with first come\, first serve seating. \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/bruce-friedrich-at-politics-prose/ LOCATION:Politics and Prose at The Wharf\, 610 Water St SW\, Washington\, District of Columbia\, 20024 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:20260328T080000 DTEND;TZID=America/New_York:20260328T093000 DTSTAMP:20260311T160347Z CREATED:20260311T160345Z LAST-MODIFIED:20260311T160347Z UID:10000766-1774684800-1774690200@gfi.org SUMMARY:Meat: The Next Agricultural Revolution DESCRIPTION:Meat: The Next Agricultural RevolutionPast\n\n\n\n\nBruce Friedrich kicks off Canada’s premier alternative protein symposium in Toronto. \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\nOn March 28\, GFI President and Founder Bruce Friedrich will open the second annual Canadian Alternative Protein Symposium with a keynote and fireside chat\, “A Level Set on the State of Alternative Proteins.” \n\n\n\nThe one-day gathering convenes Canadian researchers\, industry leaders\, and advocates focused on advancing plant-based\, fermentation-enabled\, and cultivated foods. This year’s program reflects Canada’s growing strengths across the sector\, from plant-based product innovation to new federal investments in agricultural feedstocks for cultivated meat research. \n\n\n\nAdditonal speakers include Dr. Alejandro Marangoni\, known for his work on improved plant-based cheeses\, and Dr. Ben Scott of the Global Institute for Food Security. \n\n\n\nThe event is organized in collaboration with the University of Toronto\, McMaster University\, the University of Waterloo\, and the University of Manitoba. We’re especially excited to see Alt Protein Project student leaders from the University of Toronto and other campuses playing an active role in shaping the day. Their leadership\, energy\, and cross-campus collaboration are exactly what’s building Canada’s next generation of protein innovators. \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/meat-the-next-agricultural-revolution/ LOCATION:Bahen Centre for Information Technology\, 40 St George St\, Toronto\, ON\, 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:20260331T133000 DTEND;TZID=America/New_York:20260331T150000 DTSTAMP:20260316T155634Z CREATED:20260316T155632Z LAST-MODIFIED:20260316T155634Z UID:10000767-1774963800-1774969200@gfi.org SUMMARY:2026 Midwest Climate Summit Campuses as Climate Engines: Cutting Carbon and Building Resilience DESCRIPTION:2026 Midwest Climate Summit Campuses as Climate Engines: Cutting Carbon and Building ResiliencePast\n\n\n\n\nWhat if one of the most overlooked climate solutions on campus is sitting in plain sight? Join Jeremy Eltz of the Good Food Institute and fellow speakers for a lively workshop on the levers campuses can pull right now—from food procurement to school design to climate-ready facilities. \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\nCampuses are more than places of learning. They are testing grounds\, conveners\, employers\, purchasers\, and community anchors. In other words\, they can be powerful climate engines. \n\n\n\nThis interactive session explores what happens when campuses widen the lens on climate action. Alongside conversations about buildings\, energy\, and transportation\, speakers will spotlight other high-impact levers that too often get left out of the plan—including food systems\, procurement\, workforce development\, and public infrastructure. The throughline is simple: if we want more resilient communities\, we need more of the right people\, systems\, and ideas at the table. \n\n\n\nJeremy Eltz of the Good Food Institute will bring that lens to food. In “Rethinking Protein: Alternative proteins for greener communities\,” he will explore why no serious climate strategy is complete without addressing food systems. From universities and hospitals to school districts and municipalities\, institutions have enormous power to cut emissions through procurement\, expand consumer choice\, and help build new workforce pathways in sustainable food systems. His session invites participants to think practically about how dining programs\, sustainability goals\, and education pipelines can work together. \n\n\n\nThe workshop also features “Zeroing In: Advancing Low-Carbon School Design with Ann Arbor Public Schools\,” presented by Jessica Haberstock and Denise Gravelle\, and “Unlocking Resilience: How Schools Are Using Federal Funds to Build Climate-Ready Facilities\,” presented by Kristen Hengtgen. Together\, these sessions show how climate action takes shape across the built environment\, public investment\, and everyday institutional decisions. \n\n\n\nExpect more than presentations. This session is designed to get the room talking. Through small-group discussion and Q&A\, attendees will dig into questions like: What levers are missing in your region? What is not yet being integrated into your climate work? And what would it take to pull those pieces in? \n\n\n\nWhether you work in higher education\, K–12\, public policy\, sustainability\, food systems\, design\, or community planning\, this workshop offers fresh ideas\, practical examples\, and a chance to connect with others rethinking how campuses can lead. \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/2026-midwest-climate-summit-campuses-as-climate-engines-cutting-carbon-and-building-resilience/ LOCATION:Case Western Reserve University\, 10900 Euclid Ave\, Cleveland\, Ohio\, 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:20260401T170000 DTEND;TZID=America/New_York:20260401T183000 DTSTAMP:20260302T142352Z CREATED:20260302T142247Z LAST-MODIFIED:20260302T142352Z UID:10000761-1775062800-1775068200@gfi.org SUMMARY:Bruce Friedrich at Johns Hopkins University: Meat — a homecoming conversation DESCRIPTION:Bruce Friedrich at Johns Hopkins University: Meat — a homecoming conversationPast\n\n\n\n\nJoin the Good Food Institute and the Johns Hopkins Center for a Livable Future for an evening with Bruce Friedrich\, GFI’s founder and president—and a Johns Hopkins alum—returning to campus for a lively conversation about his new book\, 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\n\n\n \n\n\n\n\nRegister\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nCo-hosted with the Center for a Livable Future (based at the Johns Hopkins Bloomberg School of Public Health)\, this event is a chance to connect the dots between food innovation\, public health\, and building food systems that are healthy\, just\, equitable\, and sustainable. \n\n\n\nWe’ll dig into the big ideas and surprising stories in Meat—and leave plenty of room for audience Q&A. Whether you’re deep in food systems work or just curious (and hungry) for a smart\, optimistic discussion\, you’ll leave with fresh perspective and new questions to keep chewing on. \n\n\n\nMeat was named a Publishers Weekly top 10 new science release\, and it explores how science\, policy\, and industry can work together to meet rising demand for meat in far more sustainable ways. \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/bruce-friedrich-at-johns-hopkins-university-meat-a-homecoming-conversation/ LOCATION:Johns Hopkins University\, Baltimore\, Maryland\, 21218 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:20260403T123000 DTEND;TZID=America/New_York:20260403T163000 DTSTAMP:20260320T133858Z CREATED:20260320T133856Z LAST-MODIFIED:20260320T133858Z UID:10000768-1775219400-1775233800@gfi.org SUMMARY:The Future of Innovation\, Sustainability\, and the Law Symposium DESCRIPTION:The Future of Innovation\, Sustainability\, and the Law SymposiumPast\n\n\n\n\nGFI’s Madeline Cohen joins Northwestern Pritzker Law’s 2026 Animal Law Symposium for a timely conversation on the legal and policy questions shaping the future of food 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 Madeline Cohen\, associate director of regulatory affairs at the Good Food Institute\, at Northwestern Pritzker Law’s Third Annual Animal Law Symposium\, The Future of Innovation\, Sustainability\, and the Law. \n\n\n\nBringing together experts in law\, policy\, entrepreneurship\, and food systems\, the symposium will explore the challenges and opportunities emerging at the intersection of animal welfare\, sustainability\, regulation\, and innovation. The program is designed to spark thoughtful discussion across disciplines and create space for deeper engagement with some of the biggest questions shaping the future of our food system. \n\n\n\nAt 2:15 pm\, Madeline will speak on Panel II: Financing Food Innovation: Legal and Policy Issues in Alternative Proteins and the Future of Animal Welfare\, alongside investors and food innovation leaders. Drawing on GFI’s work to help create a clear\, science-based path to market for alternative proteins\, she will bring a practical policy perspective to the legal and regulatory issues influencing the field’s progress. \n\n\n\nThe afternoon will also include a panel on barriers to sustainable agriculture and paths to reform\, followed by a reception and poster presentation. With both virtual and in-person attendance options available\, the event is expected to draw a wide mix of founders\, advocates\, academics\, students\, and other stakeholders interested in the future of food and law. \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\nMadeline Cohen\, JD\n\n\n\nASSOCIATE DIRECTOR\, REGULATORY AFFAIRS \n\n\n\nMadeline Cohen leads GFI’s regulatory team in implementing regulatory\, policy\, and litigation strategies to support a clear path to market and a level playing field for alternative proteins. Prior to joining GFI\, Madeline worked on a variety of litigation and compliance matters as an associate at Wiley Rein LLP. She also previously served as a law clerk to the Honorable Robert. C. Chambers\, U.S. District Court Judge. Madeline holds a JD from The George Washington University Law School and a BA from American 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/the-future-of-innovation-sustainability-and-the-law-symposium/ LOCATION:Northwestern Pritzker School of Law\, 375 E Chicago Ave\, Chicago\, Illinois\, 60611\, United States CATEGORIES:External in-person event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2025/07/COM24004_featured-events_policy-1.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260409T000000 DTEND;TZID=America/New_York:20260410T235959 DTSTAMP:20260303T150218Z CREATED:20260303T150216Z LAST-MODIFIED:20260303T150218Z UID:10000764-1775692800-1775865599@gfi.org SUMMARY:Alternative Protein Symposium: Bridging Science and Society DESCRIPTION:Alternative Protein Symposium: Bridging Science and SocietyPast\n\n\n\n\nJoin Bruce Friedrich and our Alt Protein Project leaders from NC State\, Duke University\, and Virginia Tech at the Alternative Protein Symposium: Bridging Science and Society. \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\nThe Alternative Protein Symposium: Bridging Science and Society convenes students\, researchers\, industry leaders\, and policymakers for two days of big ideas and real-world insight. \n\n\n\nMeat demand is rising. So is innovation. From plant-based breakthroughs to fermentation and cultivated meat\, scientists and entrepreneurs are developing new ways to make the foods people love—using fewer resources and expanding what’s possible. This symposium dives into the science behind these advances and the broader questions they raise about food security\, sustainability\, economic opportunity\, and consumer choice. \n\n\n\nOn Day 1\, Bruce Friedrich\, founder and president of the Good Food Institute\, will share what it takes to move innovation from lab bench to marketplace. Through GFI’s work across science\, policy\, and industry\, he helps accelerate research\, secure public investment\, and support companies building the next generation of protein. \n\n\n\nWith keynote talks\, panels\, and student research presentations\, the symposium creates space for ideas to connect across disciplines. Supported by the Alt Protein Project at NC State\, Duke University\, and Virginia Tech\, the event highlights the growing academic momentum behind protein diversification. \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/alternative-protein-symposium-bridging-science-and-society/ LOCATION:NC State University\, 840 Oval Dr\, Raleigh\, North Carolina\, 27606 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:20260409T120000 DTEND;TZID=America/New_York:20260409T130000 DTSTAMP:20260403T143101Z CREATED:20260331T125640Z LAST-MODIFIED:20260403T143101Z UID:10000771-1775736000-1775739600@gfi.org SUMMARY:The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foods DESCRIPTION:The Business of Alt Protein: Messaging to drive consumer adoption of plant-based foodsPast\n\n\n\n\nJoin CEO of People for Better Food\, Emilie Fitch\, and GFI’s Associate Director of Market Insights\, Jody Kirchner\, to explore new research on the messaging strategies that effectively resonate with consumers to increase consideration of plant-based meat — many of which are applicable across other plant-based categories. \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\nTo accelerate consumer adoption of plant-based foods\, clear\, compelling communication is essential. Today\, many consumers say they are unfamiliar with these products and lack strong reasons to choose them. The session will cover practical guidelines for crafting compelling communications and insights for effective consumer targeting. \n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nJody Kirchner\n\n\n\nASSOCIATE DIRECTOR OF MARKET INSIGHTSGOOD FOOD INSTITUTE \n\n\n\nJody Kirchner leads GFI’s market and consumer insights team\, delivering data-driven analysis to educate industry leaders and key stakeholders on the opportunities around alternative proteins. Prior to joining GFI\, Jody worked as a strategy consultant for over 15 years\, helping companies better understand their customers and develop and execute growth plans. She supported companies from startups to Fortune 100 as well as those looking to invest in or launch new businesses. Her work focused heavily on the food industry\, while also touching a diverse range of other sectors. Earlier\, Jody led marketing for an airline maintenance startup and worked as a design engineer in the aerospace industry. Jody holds an MBA from The University of Chicago Booth School of Business\, an MS in Aeronautics from MIT\, and a BS in Mechanical Engineering from The University of British Columbia. \n\n\n\n\n\n\n\n\n\n\n\nEmilie Fitch\n\n\n\nFOUNDER AND CEOPEOPLE FOR BETTER FOOD \n\n\n\nEmilie Fitch is the Founder and CEO of People for Better Food\, a non-profit strategic communications organization focused on shifting cultural narratives and social norms in favor of plant-rich diets. Emilie brings over 20 years of strategic communications and organizational leadership experience at organizations like Kraft Heinz\, Ginkgo Bioworks\, and Nowadays\, an alternative protein company. She has built and led marketing/communications strategies and teams\, managed market research\, creative\, media and PR/crisis comms teams\, and held general manager roles with cross-functional leadership and P&L responsibility for businesses up to $600 million in annual revenue and cross-functional teams of 50+ people. She holds an undergraduate degree in Leadership Studies from the University of Richmond and an MBA from Northwestern/Kellogg. \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-messaging-to-drive-consumer-adoption-of-plant-based-foods/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2026/03/SCI26010_webinar-graphics-BOAP-Apr_featured-header.jpg LOCATION: END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20260414T100000 DTEND;TZID=America/New_York:20260414T110000 DTSTAMP:20260401T194217Z CREATED:20260402T040000Z LAST-MODIFIED:20260401T194217Z UID:10000772-1776160800-1776164400@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 10am EDT / 7am PDT.\n\n\n\nIf that time is not convenient for you\, we offer another information session on April 14th at 8pm EDT / 5pm 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-one/ 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: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 END:VCALENDAR