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.
Meat grown from fungus? It could save the world’s forests.
GFI's Dr. Liz Specht explains how eating meat made from microbes could stave off half the world’s deforestation — but at a certain point, the land-saving effect is diminished.
Reinventing meat to stave off climate crisis—and the next pandemic
Bruce talks about how alternative meats could mitigate climate change and help prevent the next pandemic, and he responds to criticisms of corporate greenwashing.
Meat bill bad for business, unnecessary
In a LTE in Maryland’s Frederick News-Post, GFI’s Emily Hennessee explains why Maryland’s meat label censorship bill will harm both businesses and consumers.
Good Food Institute calls on Virginia’s governor to reject unconstitutional “milk” label censorship bill
In a press release calling on Virginia's governor to veto a milk label censorship bill, Emily notes that, “in addition to being unconstitutional, this bill is redundant and unnecessary,” creating undo communication barriers between companies and consumers.
Emily Hennessee on WPR
Hear GFI policy associate Emily Hennessee discuss the nutritional and environmental benefits of alternative proteins on Wisconsin Public Radio’s Morning Show.
Emily Hennessee, Good Food Institute on Inside Ideas
GFI’s Emily Hennessee discusses the changing landscape of alternative proteins, and the power of harnessing the enthusiasm of young people to transform the food system.
The cow that could feed the planet
In a special Time Magazine double issue on climate change, Bruce explains the need for government support for alternative proteins, the value of getting the big meat companies involved, and the place for regenerative agriculture.
Impossible Foods and Beyond Meat made fake burgers cool. These startups want to do the same for fake fish
Impossible and Beyond Meat succeeded in garnering consumer interest in plant-based meats, especially amongst a growing base of flexitarians. Now a new crop of startups is focused on doing the same for plant-based seafood.
Can Bumble Bee and Nestlé hook the world on fishless fish?
Big name companies like Bumble Bee, Nestle, and Tyson are joining the wave of startups vying for a portion of the growing plant-based seafood market. Jen Lamy discusses what these established companies have to gain from getting involved in this space.
Alt-seafood: a non-profit’s perspective
GFI’s Jen Lamy discusses exciting innovations from alternative protein seafood startups, the many benefits offered by both plant-based and cultivated seafood products, and some of the challenges faced in bringing the alt protein seafood industry to par with the alt protein meat industry.
