Resources about plant-based and cultivated meat

Are you working on a story? Find everything you need to know about alternative proteins here, from in-depth resources, data, and insights to access to experts, images, and more.

To contact GFI’s Media Team, please email

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Gfi executive directorbruce friedrich presenting on plant-based and cultured meat at ted

Watch Bruce Friedrich’s TED Talk on plant-based and cell-based meat

GFI Executive Director Bruce Friedrich explains how new forms of meat production can help address some of the greatest global challenges of our time.

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Plant-based retail market overview

See an overview of U.S. retail sales data for plant-based meat, egg, and dairy products, including market size, growth, and purchase dynamics.

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State of the Industry Reports

Our State of the Industry Reports offer a deep dive into the key technologies, business developments, and scientific advances propelling the industries for plant-based, cultivated, and fermentation-derived meat, seafood, eggs, and dairy.

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Securing government funding

Government support will accelerate the growth of alternative proteins. Learn how GFI works to secure public funds for alternative protein research.

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A global protein transition is necessary to keep warming below 1.5°C

Learn why alternative protein innovation is crucial to meeting the Paris Agreement temperature target and how we can accelerate progress.

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Year in Review 2021

GFI’s 2021 Year in Review documents global progress made on alternative protein science, policy solutions, and private sector investment.

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Events calendar

See all of GFI’s past and future events and webinars, alongside a curated selection of alt protein industry events.

Meet our experts

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Bruce friedrich

Bruce Friedrich


Bruce Friedrich directs GFI’s strategic planning and execution in the United States and globally.

Areas of expertise: alternative proteins generally, GFI’s global programs and strategy, bicycling in heavy traffic.

Liz specht, ph. D.

Liz Specht, Ph.D.


Liz Specht oversees GFI’s Science and Technology department to build a roadmap for accelerating alternative protein research while empowering scientists to execute on this vision.

Areas of expertise: plant-based meat, fermentation, technical analyses, forecasting and modeling, synthetic biology, public speaking.

Jessica almy, j. D.

Jessica Almy, J.D.


Jessica Almy, J.D., leads GFI’s Policy team in setting legislative and regulatory strategy to promote fair policies and public research for plant-based, cultivated, and fermented foods.

Areas of expertise: regulation, legislation, science and public policy, public health, environmental law, food policy.

Caroline bushnell

Caroline Bushnell


Caroline Bushnell leads GFI’s Corporate Engagement team in their work with companies and investors around the world to accelerate the alternative protein industry.

Areas of expertise: food industry, alternative protein ecosystem, market trends, consumer insights, CPG marketing, emerging industry opportunities.

Varun deshpande

Varun Deshpande


Varun leads the GFI network of organizations across Asia – a hugely important region for the global protein transition.

Areas of expertise: Asia, Global South, international development, industry building, business strategy and strategic planning, and public speaking

Mirte gosker

Mirte Gosker


Mirte Gosker leads GFI Asia Pacific as Acting MD, accelerating the markets for plant-based and cultivated meat through research and innovation.

Areas of expertise: entrepreneurship, business strategy and development, project management, people management, philanthropy.

Gus guadagnini

Gus Guadagnini


Gus Guadagnini leads GFI Brazil, building partnerships with many of the world’s leading meat and agricultural companies.

Areas of expertise: Brazil, plant-based proteins, entrepreneurship, startups, strategic planning, project management, marketing.

Nir goldstein

Nir Goldstein


Nir Goldstein leads GFI Israel, pushing plant-based and cultivated meat innovation in what is often called “Startup Nation.”

Areas of expertise: food tech entrepreneurship, business strategy and development, policy, intellectual property.

Richard parr, mbe

Richard Parr, MBE


Richard Parr, MBE, leads GFI Europe, advancing smart protein development in dozens of the world’s most advanced economies.

Areas of expertise: the European Union (EU), the UK, food policy, policy analysis, nonprofits.

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Access our alt protein photo library

Looking for the perfect shot to illustrate your alternative protein story? Our photo library contains product images available for use from cultivated meat companies.

View latest media statements

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IPCC: Plant-based and cultivated meat can play a critical role in halving global emissions by 2030

GFI calls for increased public funding for alternative proteins as the world’s top scientists recognize that agricultural innovation — specifically plant-based and cultivated meat — mitigates climate change, delivers co-benefits…

Regulatory framework for cultivated meat

Court Rules Louisiana Label Censorship Law Unconstitutional After First Amendment Challenge from Tofurky

The U.S. District Court for the Middle District of Louisiana has granted a motion for summary judgment, halting enforcement of a labeling law in favor of Tofurky.

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Record $5 billion invested in alt proteins in 2021, surging 60 percent since 2020

2021 was a record period for alternative protein investments globally, with $5 billion raised by companies creating sustainable alternatives to conventional animal-based foods.

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Former MoveOn head, coalition builder, and expert strategist Ilya Sheyman joins GFI as president

Ilya Sheyman will join GFI as President on February 22, to lead all aspects of GFI-U.S.’s programmatic and administrative operations. 

Upside foods' cultivation room

GFI celebrates UPSIDE Foods’ groundbreaking cultivated meat production facility, calls for public investment to massively scale and accelerate production

As UPSIDE Foods opens the world’s most advanced cultivated meat production facility, GFI urges increased investment from public and private sectors to speed up production and bring this better way…

Israeli president isaac herzogc cultivated chicken tasting

Israeli President Isaac Herzog becomes world’s first president to taste cultivated meat, recognizes alternative proteins as a key climate solution

Israeli President Isaac Herzog has become the world’s first president to taste cultivated meat, as the country officially embraces alternative proteins as part of its National Climate Strategy ahead of…

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GFI joins Representatives DeLauro and Clark in celebrating USDA funding of the first-ever National Institute for Cellular Agriculture at Tufts University

GFI joins Representatives Rosa DeLauro (D-CT) and Katherine Clark (D-MA) in celebrating the USDA’s investment in the creation of the National Institute for Cellular Agriculture: the U.S.’ first-ever government supported…

Check out GFI in the news

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The future of food: how the agriculture industry could go from farming to “ferming.”

GFI’s Dr. Liz Specht on the science behind precision fermentation and why governments need to invest in R&D for it to reach its full potential.

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How alternative meats could help save the planet

GFI’s Bruce Friedrich and Energy Innovation executive director for strategy and policy Anand Gopal argue that the climate community must back (and governments must implement) strong policies in support of…

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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.

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The next hottest alternative milk comes from microbes

GFI’s Dr. Liz Specht talks about precision fermentation and its potential to help bring plant-based alternatives to the next level.

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Climate-friendly diets can make a huge difference – even if you don’t go all-out vegan

GFI’s Caroline Bushnell speaks to the importance of changing the way meat is made rather than relying on consumers to reduce their meat consumption to combat climate emissions.

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Food giants can help put alternative meats on everyone’s table

GFI’s Emma Ignaszewski explores the benefits of big meat and food companies getting involved in alternative proteins.

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Removing the animals from lab-grown meat

GFI’s Elliot Swartz explores the progress scientists have made in cultivating meat directly from the cell without the need for animals, specifically animal-derived serum for cell growth.

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Media requests & contact

Writing a story? Contact GFI’s Media Team at or through Twitter @GoodFoodInst.