The Science of Alt Protein: Cell cultures with seafood relevant marine species
Join us to explore research in cell culture techniques for two marine species relevant to the development of cultivated seafood.
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Deep dive: Fermentation metabolism and feedstocks
Explore how microbial metabolism converts feedstock to protein.
FAO Global Agrifood Biotechnologies Conference
GFI president and founder Bruce Friedrich will speak at the FAO Global Agrifood Biotechnologies Conference on how biotechnological innovations such as gene editing, synthetic biology, and precision fermentation can reshape the future of food. Join in person or tune in online to hear Bruce’s insights on building a more resilient, inclusive, and sustainable agrifood system.
Gift acceptance policy
Our gift acceptance policy outlines our commitment to ethical, transparent, and mission-aligned philanthropy.
Techno-economic insights on fermentation ingredients
This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.
Illinois state programs
These Illinois state grants, loan programs, and tax credits may be accessible to the alternative protein industry.
Eleni “Ellie” Kardaras
Eleni "Ellie" Kardaras is responsible for analysis of retail and foodservice market data to identify actionable insights to support GFI's work and educate the alternative protein industry. Areas of expertise: consumer insights, food innovation, market analytics, food science
California: Sustainable protein innovation
Explore our fact sheet to learn about the state of sustainable protein production in California, including recent industry and research developments.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable production systems for sustainable agriculture.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session two
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 10:30 pm ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving session one
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on July 8th at 11:30 am ET.
Insights and opportunities in whole-cut meat alternatives
Dive into a category overview and insights for plant-based and fermentation-enabled steaks, filets, chicken breasts, and other whole-cut products.
Policy brief: CDMOs for Food and Agriculture Biotechnology Development
CDMOs in biotechnology for food production create jobs, boost the bioeconomy, and provide outsized support to American farmers, innovators, and consumers.
Plant-Based Revolution! Climate Action Party
Join GFI's Shayna Fertig, Senior Advisor to the President, and trailblazers from across the alternative protein ecosystem for a lively discussion on what comes next and how smarter food choices today can unlock big wins for our planet, our health, and our economy.
Retail point-of-purchase motivators for plant-based foods
Explore tactics to increase consumers’ purchase intent for plant-based products at retail, optimal category descriptors for plant-based food, and more.
2024 State of Global Policy webinar
Join our experts for a live webinar covering the state of global policy on alternative proteins, and learn why countries around the world are prioritizing protein diversification.
Driving down costs for fermentation ingredients: Recommendations from techno-economic data
Join us for a webinar unpacking the cost competitiveness of fermentation-derived ingredients and how to reduce production costs based on insights from a new report!
Foodservice communication guide
Explore how to effectively engage chefs and foodservice operators to get alternative proteins on menus.
Consumer insights
Understand alternative protein consumer segments, demographics, adoption, motivations, and perceptions.
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The Good Food Institute is a 501(c)(3) nonprofit think tank working to make the global food system better for the planet, people, and animals.
Tim Carey, J.D.
Tim Carey advances GFI's legislative, and regulatory strategies by operating at the intersection of public health research, law, and policy. Areas of expertise: Regulatory and legislative drafting, stakeholder engagement and education, public health policy strategy and advocacy, and constitutional law.
State of the Industry: Brazil
Get the latest insights on Brazilian consumer behavior, the role of animal meat in consumers' diet, and how plant-based meats are perceived in the context of everyday food.
Dante Toppo
Dante and his team lead GFI’s strategy for policy innovations that unlock opportunities for alternative proteins in the U.S. and around the world. Areas of expertise: Policy advocacy and strategy; Diplomacy; Coalition-building
Breaking the Divide: Depolarizing Food, Farming, and Innovation
Join GFI’s Elliot Swartz and other experts for an online discussion on how we can depolarize conversations around food, farming, and innovation. Learn how cultivated meat and other solutions can complement traditional approaches to create a more sustainable, inclusive food system.
The Future of Alternative Proteins Panel
Join Claire Bomkamp, GFI’s Senior Scientist for Cultivated Meat and Seafood, for The Future of Alternative Proteins panel.
State of Alternative Protein series
Explore our comprehensive State of Alternative Proteins series for insights into the rapidly evolving alternative protein landscape.
Deep dive: Fermentation upstream bioprocess design
Explore the processes, equipment, and bioreactors critical for commercial fermentation-derived ingredient production.
Growing meat from plants
Years active: 2024This project will use plant-based materials to create cost-effective cell culture media for growing cultivated meat.
State of the Industry: Fermentation for meat, seafood, eggs, dairy, and ingredients
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the fermentation for alternative proteins industry.
State of the Industry: Cultivated meat, seafood, and ingredients
This report details the commercial landscape, investments, regulatory developments, and scientific progress in the cultivated meat and seafood industry.
Nomenclature and messaging for precision fermentation
Precision fermentation has the potential to help meet the growing global demand for animal products like eggs and dairy, but with a fraction of the land, pollution and climate emissions that would come with expanding industrial animal agriculture.
The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley
Join us for The Business of Alt Protein: How to communicate your brand story, a practical three-part series with Brian Cooley.
Bird flu is a recurring risk. It’s time food companies planned for it.
As egg prices remain volatile, businesses should think about embracing alternatives to the protein, writes Emma Ignaszewski of the Good Food Institute.
GFI CEO Ilya Sheyman announces departure; SVP of Policy Jessica Almy to serve as Interim CEO; GFI to launch national search for next CEO
The Good Food Institute will experience a leadership transition this summer, as CEO Ilya Sheyman announces his departure effective June 2nd. GFI’s longtime senior vice president of policy and government relations Jessica Almy will serve as interim CEO while the organization conducts a nationwide search for its next CEO.
Machine Learning and Artificial Intelligence in Alternative Proteins
Join the Johns Hopkins Alt Protein Project on April 23rd for an insightful conversation on the role of machine learning and artificial intelligence in advancing alternative protein technology.
DC Climate Week: Food+Climate – Reducing Food System Emissions in the Current Climate
Food is one of the most overlooked yet powerful climate solutions. What we eat—and how we dispose of it—drives nearly one-third of global emissions, shapes biodiversity, and impacts air and water quality. But the food system also holds immense potential for change.
