Press
GFI in the news
GFI’s insights and resources are sought and featured in leading global and national media outlets, enabling us to grow public support and political will for alternative proteins.
What would happen if the world cut meat and milk consumption in half?
GFI's Emma is quoted in this Grist piece which found that replacing half of the world's meat and milk consumption with plant-based alternatives could effectively halt deforestation associated with animal agriculture and make a significant dent in agricultural GHG emissions.
How Eco-Friendly Is Cultivated Meat?
Food Technology Magazine features GFI's Elliot Swartz on the strides the cultivated meat industry has made to cater to consumers.
What is cultivated meat?
NPR's 1A podcast interviewed Dr. Liz Specht on the long-term benefits and science behind cultivated meat.
Outrage + Optimism: Hungry for Alternatives
GFI's Bruce Friedrich is interviewed by Andy Jarvis from the Bezos Earth Fund, as they both unpack the outsized positive impact that alternative proteins can have not only on tackling the climate crisis, but also our health, animal well-being and nature restoration.
The Sticky, Pricey Process of Making Lab-Grown Meat
GFIers Elliot Swartz and Claire Bomkamp were consulted by Wall Street Journal on this visualization explainer on cultivated meat. GFI's Emma Ignaszewski is also quoted.
Governments have put $1 billion toward making better meat alternatives. A lot more is needed.
Vox featured GFI’s State of Global Policy Report, which highlights the need for increased government investment in alternative proteins.
After years of promise, cell-based meat is moving from the lab to dinner plates
GFI's Elliot Swartz is quoted in this piece on the role regulatory bodies played in strides the cultivated meat industry recently made.
What exactly is lab-grown meat? Here’s what you need to know.
Claire Bomkamp, GFI's Lead Scientist, talks to the National Geographic about the global benefits of cultivated meat.
Cultivated meat: Lab-grown meat without killing animals
GFI's Bruce Friedrich speaks with Allison Aubrey about the many benefits of cultivated meat.
San Francisco Restaurant Bar Crenn Is Now Serving the First Dish of Cultivated Chicken in the U.S.
GFI's Jessica Almy discusses the regulatory and industry implications for USDA's grant of inspection of cultivated meat.
