Foodservice communication guide
Explore how to effectively engage chefs and foodservice operators to get alternative proteins on menus.
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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.
Serum-free media for cultivated meat
A summary of the development of serum-free media in cultivated meat research and manufacturing.
Amylark Lorwood, MPH
Amylark Lorwood supports strategy and donor engagement on the U.S. Philanthropy team to expand funding for GFI’s mission. Areas of expertise: Fundraising strategy, grant writing, nonprofit management, government relations, policy & research
The Science of Alt Protein: Deploying alternative feedstocks for biomanufacturing of food
Explore the latest advancements in bioconversion of C1 and lignocellulosic feedstocks and their potential to revolutionize renewable food production.
Meet Sneha Singh, GFI India’s Managing Director
Sheila VossThis profile is part of our new "People you should know" series, spotlighting alternative protein innovators and champions around the world.
Research Fellow
GFI APAC is looking for a Research Fellow. In this role, you will have the opportunity to apply your scientific background to review major topics in fermentation to share with the alternative protein (AP) ecosystem. Your research will be crucial in informing the AP ecosystem on fundamental knowledge in the space as well as identifying further opportunities for growth and innovation.
Alternative proteins are a global food security solution
Alternative proteins reduce supply chain risks, diversify the protein supply, and increase efficiencies of global food production.
Submit an expert
We’re seeking recommendations for credible experts in your field who are known supporters of alt proteins.
Protein diversification: A strategic lever for sustainable impact
What does meaningful protein diversification look like in practice? Join GFI for a webinar covering insights from the World Benchmarking Alliance on their latest benchmarking results, Nestlé on their corporate strategy and leadership in this space, and GFI on our latest market research on the biggest opportunities for alternative proteins.
The Business of Alt Protein: Consumer taste preferences in plant-based meat
Join GFI's next Business of Alt Protein webinar covering insights from NECTAR's new Taste of the Industry 2025 report, featuring blind sensory analysis of 122 plant-based meat products across 14 categories.
Midwest Climate Summit
Don’t miss Sheila Voss, GFI’s senior vice president of communications, at the 2025 Midwest Climate Summit as she co-leads a dynamic workshop exploring how alternative proteins can help address the twin crises of climate change and biodiversity loss—while unlocking new opportunities for farmers, communities, and food producers across the Midwest.
State of the Industry: Israel
Everything you need to know about the alternative protein ecosystem in Israel.
State of the Industry Report: India
Get current insights into the state of India’s smart protein industry including commercial landscape, consumer and investment insights, technical advancements, and regulatory updates.
State of the Industry: Germany
Explore recent developments surrounding plant-based, cultivated, and fermentation-made proteins, investments, the scientific landscape, consumer research, and policy recommendations for Germany.
State of the Industry: Asia Pacific
GFI APAC’s inaugural report on the alternative proteins sector in APAC features a deep dive into public and private funding, the R&D ecosystem, and sector progress from ideation to product commercialization and market growth.
