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/Los_Angeles BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20200308T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20201101T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20210314T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20211107T090000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT DTSTART:20220313T100000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0700 TZOFFSETTO:-0800 TZNAME:PST DTSTART:20221106T090000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20200308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20201101T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/Los_Angeles:20210412T080000 DTEND;TZID=America/Los_Angeles:20210423T170000 DTSTAMP:20210213T164102Z CREATED:20210213T164043Z LAST-MODIFIED:20210213T164102Z UID:10000298-1618214400-1619197200@gfi.org SUMMARY:Fi Global Connect DESCRIPTION:Fi Global ConnectPast\n\n\n\n\n\n\nThis event will feature live sessions and exhibition booths from ingredient suppliers around the world. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n \n\n\n\n\n\nEvent description\n\n\n\nThis event will feature live sessions and exhibition booths from ingredient suppliers around the world. You will be able to: \n\n\n\nConnect with suppliers from across the globe and source ingredients and solutionsNetwork with the most relevant audience through data-driven matchmakingLearn from a comprehensive content agenda\, with a specific focus on each region\n\n\n\n \n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n \n \n \n \n \n \n \n \n \n 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… \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… URL:https://gfi.org/event/fi-global-connect/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/02/Global-fi-event-header.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210415T180000 DTEND;TZID=America/New_York:20210415T193000 DTSTAMP:20210408T135324Z CREATED:20210408T135322Z LAST-MODIFIED:20210408T135324Z UID:10000314-1618509600-1618515000@gfi.org SUMMARY:Colorado Goes Plant-Based DESCRIPTION:Colorado Goes Plant-BasedPast\n\n\n\n\n\n\nJoin the University of Colorado at Boulder’s Alt Protein Project for a virtual panel with leaders in Colorado’s alternative protein industry. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nEvent sponsored by the Boulder Alt Protein Project\n\n\n\n\n\n \n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nThis free\, virtual event will feature panelists from four companies pioneering the development of the plant-based alternative protein field in Colorado ー Good Karma Foods in Boulder\, a company that makes flaxmilk and plant-based yogurt; Best One Yet in Denver\, a startup that makes coconut milk ice cream; Let Thy Food in Denver\, an company that makes cashew queso\, parmesan\, and dressings; and Planterra Foods in Boulder\, a startup that makes Ozo\, a plant-based beef alternative. Attendees will catch a glimpse into the state of the front-range plant-based food landscape and learn about career paths in natural and plant-based foods. There will be an opportunity to ask the panelists questions at the end of the event during our Q&A session. The event is open to anyone who is interested\, and students are highly encouraged to attend. \n\n\n\nMeet the panelists\n\n\n\nDoug Radi – CEO of Good Karma FoodsHelen Williams – Founder and Flavor Master at Best One YetJorge Azevedo – Chief Growth Officer at Planterra FoodsChristin Finch – CEO of Let Thy Food\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… \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… URL:https://gfi.org/event/colorado-goes-plant-based/ CATEGORIES:External virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/01/Plant-based-burger-with-fries-on-checkered-paper-in-a-food-service-context-shutterstock_1492652471-e1611870387833.jpg LOCATION:https://gfi.org/event/colorado-goes-plant-based/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210422T130000 DTEND;TZID=America/New_York:20210422T140000 DTSTAMP:20210427T224517Z CREATED:20210331T161610Z LAST-MODIFIED:20210427T224517Z UID:10000313-1619096400-1619100000@gfi.org SUMMARY:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020 DESCRIPTION:The U.S. retail market for plant-based foods: The accelerated\, sustainable growth of plant-based foods in 2020Past\n\n\n\n\n\n\nThis webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market\, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.  \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nThe U.S. plant-based retail market is a multi-billion dollar market\, and growing rapidly. This webinar will provide an overview of newly released sales data and insights for plant-based foods in the U.S. retail market\, using custom plant-based categories created by the Good Food Institute and the Plant Based Foods Association by refining standard SPINS categories.  \n\n\n\nThe webinar will cover: \n\n\n\nCategory insights for overall plant-based foods\, plant-based meat\, eggs\, milk\, other dairy\, meals\, baked goods\, and more\, further segmented by protein source\, format\, and product type.Consumer demographic information\, as well as purchase dynamics for plant-based food categories\, including household penetration\, repeat rates\, and dollar sales per trip and per buyer.Plant-based vs. animal-based category sales and growth.Perspectives on the growth of plant-based foods during Covid-19 and what it means for the future of plant-based performance at retail.\n\n\n\n\n\n\n\nSpeakers\n\n\n\nKyle Gaan\, Research Analyst\, GFIJulie Emmett\, Senior Director of Retail Partnerships\, Plant Based Foods AssociationJeff Crumpton\, Manager\, Retail Reporting\, SPINSEmma Ignaszewski\, Corporate Engagement Project Manager\, GFI\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… \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… URL:https://gfi.org/event/the-u-s-retail-market-for-plant-based-foods-the-accelerated-sustainable-growth-of-plant-based-foods-in-2020/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-RetailReport-Webinar-PBS-v3_event-page-header-1875x1250px.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210423T120000 DTEND;TZID=America/New_York:20210423T130000 DTSTAMP:20210427T225907Z CREATED:20210315T204047Z LAST-MODIFIED:20210427T225907Z UID:10000308-1619179200-1619182800@gfi.org SUMMARY:The Business of Alt Protein: Unlocking food safety in plant-based meat DESCRIPTION:The Business of Alt Protein: Unlocking food safety in plant-based meatPast\n\n\n\n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and demystify those challenges into actionable insights. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\n\nEvent recording\n\n\n\n\n\n\n\n\n\n\n\n\n\nEvent description\n\n\n\nFood Protection & Preservation is about protecting and perfecting food. We’re excited to welcome Kerry\, a global leader in this space with an extensive portfolio in beverage\, food and meat to discuss how to unlock food safety in plant-based alternatives. \n\n\n\nIn this webinar\, you’ll hear food safety experts discuss challenges specific to alternative proteins\, and strategic marketing to demystify those challenges into actionable insights. \n\n\n\nCome ready to learn about: \n\n\n\nWhy food protection in plant-based alternatives is important and why consumer-friendly ingredients are key. \n\n\n\nWhen to build food protection into your formulations and products to quickly and successfully go to market. \n\n\n\nHow food protection works\, to get your products out of the freezer and into the refrigerator\, ensuring quality throughout their shelf life. \n\n\n\nSpeakers\n\n\n\nEmma Cahill leads Strategic Marketing for Kerry’s global Food Protection & Preservation businesses. She has been with Kerry for four years working in Ireland and the U.S. Emma has a BSc in Agricultural Science and an MSc in International Marketing Practice\, both from University College Dublin\, Ireland. Prior to Kerry\, Emma has held roles of increasing responsibility in the sports medical industry based in London and promoting Irish food and beverage companies in France through Bord Bia – The Irish Food Board. Emma challenges herself to uncover new consumer insights and partners with her technical colleagues\, and translate these insights into the next innovation for the rapidly growing\, consumer-friendly food protection area. \n\n\n\nJennifer Wasieleski is the RD&A Director for the Food Protection & Preservation department at Kerry in Beloit\, Wisconsin. Jennifer leads a team focused on developing clean label solutions to replace chemical preservatives in a wide variety of food products. Jennifer holds a bachelor’s degree in microbiology from the University of Minnesota and a master’s degree in food science from the University of Illinois\, Urbana-Champaign. \n\n\n\nRenetta Cooper is the Technical Business Development Director for Kerry’s Food Protection & Preservation group. She has been with Kerry for eight years and enjoys using her experience in the area of food safety to assist food processors remove chemical preservatives\, replacing them with clean label alternatives. Renetta holds a bachelor’s degree in Medical Microbiology from the University of Wisconsin – Madison. \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… \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… URL:https://gfi.org/event/the-business-of-alt-protein-unlocking-food-safety-in-plant-based-meat/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/png:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Business-Seminar-Series-Unlocking-food-safety-2021-0309-v2_Website-header-featured-image.png END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20210428T130000 DTEND;TZID=America/New_York:20210428T143000 DTSTAMP:20210331T161819Z CREATED:20210329T223150Z LAST-MODIFIED:20210331T161819Z UID:10000312-1619614800-1619620200@gfi.org SUMMARY:Developing nutritionally superior pulse proteins for better human health DESCRIPTION:Developing nutritionally superior pulse proteins for better human healthPast\n\n\n\n\n\n\nJoin Dr. Dil Thavarajah\, Associate Professor at Clemson University\, for a review of her GFI-funded research project focused on the development and selection of nutritionally superior organic pulse crops to improve protein quality and bioavailability. \n\n\n\n Share this page on Facebook\n \n Share on Facebook\n\n\n Share this page on Twitter\n \n Share on X\n\n\n Share this page on LinkedIn\n \n Share on LinkedIn\n\n\n\n\n\n\n\n\n\nDil Thavarajah\, Ph.D.\n\n\n\nAssociate Professor\, Clemson University \n\n\n\n\n \n\n\n\n\n\nWebinar description\n\n\n\nHow can plant breeding optimize the protein quality and bioavailability of pulses for plant-based meat applications? Globally\, the plant-based protein market will increase to a $9.5 billion industry by 2025. The demand for plant-based protein is growing due to increased awareness of ecosystem health\, climate change\, animal welfare\, and antibiotic resistance. To meet this demand\, ingredient suppliers are seeking novel clean\, pesticide-free plant proteins from organic pulses\, cereals\, and oil crops. The development and selection of nutritionally superior organic pulse crops have the potential to bring significant economic value and agricultural sustainability benefits to organic growers as well as health and nutritional value to consumers. Join Dr. Dil Thavarajah\, Associate Professor at Clemson University\, as she discusses her research on the production of organic pulses to improve protein quality and bioavailability. \n\n\n\nMeet the speaker\n\n\n\nDr. Dil Thavarajah is an Associate Professor in the Department of Plant and Environmental Sciences at Clemson University and a GFI grantee. Dr. Thavarajah leads Clemson’s Pulse Biofortification and Organic Nutritional Breeding program and also co-leads the phenomics component of the Feed the Future Innovation Lab for Crop Improvement at Cornell University. Her research focuses on the genetic biofortification of lentil\, field pea\, and chickpea to improve human nutrition\, and she is internationally recognized as a leader in pulse biofortification\, especially for iron\, zinc\, and selenium. Before her current position\, Dil worked at the Canadian lentil breeding and biofortification program at the University of Saskatchewan\, Canada. Additionally\, she started the national Pulse Quality and Nutrition Laboratory at North Dakota State University to support the US Pulse industry in their nutritional marketing efforts. Dr. Thavarajah holds a Ph.D. in Plant Science and MSc in Soil Science from the University of Saskatchewan\, Canada\, and a BSc in Soil Science from the University of Peradeniya. \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… \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… URL:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ CATEGORIES:GFI - virtual event ATTACH;FMTTYPE=image/jpeg:https://gfi.org/wp-content/uploads/2021/03/COR-Online-Science-Seminar-Series-Thavarajah-2021-0324-v1_Website-header-featured-image.jpg LOCATION:https://gfi.org/event/developing-nutritionally-superior-pulse-proteins-for-better-human-health/ END:VEVENT END:VCALENDAR