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.
How cultivated fat can boost plant-based meat
Priera Panescu and Faraz Harsini are quoted on cultivated fat’s role in plant-based meat.
Dunkin’ faces a moo-ving class-action suit from the lactose intolerant
GFI's Ben Pierce is quoted on the lawsuit against Dunkin’ Donuts for upcharging on alternative dairy options.
Which proteins contain the most microplastics?
GFI’s Bianca Datta is quoted on a study that found microplastics in most proteins.
Will lab-grown meat ever make it onto supermarket shelves?
GFI's Elliot Swartz and Emma Ignaszewsk are quoted on the technology and challenges facing cultivated meat.
How age-old food science could make fake meat taste better
GFI's Adam Leman and Shayna Fertig are quoted in this Washington Post piece on fermentation.
The world now has a roadmap for food and climate. But it’s missing a few things.
GFI's Shayna Fertig is quoted in this Grist piece covering the FAO roadmap released at COP28.
GFI’s Bruce Friedrich on the Bi-Partisan Support of Alt Proteins
Bruce Friedrich speaks on Left, Right and Center's podcast on the benefits of alternative protein.
I’ve Always Wondered…Why does oat milk cost more than dairy milk?
GFI's Daniel Gertner was featured in the Marketplace about the price of oat milk vs. conventional cow’s milk.
The Protein Problem
The Associated Press published “The Protein Problem”, a multimedia series featuring articles on plant-based and cultivated meat, and quoted GFI's Bruce Friedrich.
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.