New World screwworm, avian flu, prolonged drought, and rising beef prices may seem like separate stories, but together they reveal bigger questions about the resilience of our food system. Join experts from GFI, GFI Brazil, and Princeton University for a webinar designed to help journalists connect the dots across food, agriculture, climate, and public health.
Join the Good Food Institute, Food System Innovations, and Climate Bonds Initiative during NYC Climate Week for a hands-on working session exploring how proven climate finance tools can help unlock institutional capital for sustainable proteins. Space is limited—request your spot today.
Lisa Shipley leads the Collaborative Assistance Team facilitating effective and efficient execution of the organization's mission while ensuring a positive culture and pragmatic approaches. Areas of expertise: nonprofit management and strategy, finance, people and culture, collaboration
The Good Food Institute APAC is hiring a SciTech Manager based in China to serve as its scientific lead on alternative proteins, providing expertise and insight into R&D, regulatory trends, and emerging technologies across plant-based, fermentation, and cultivated protein systems.
This analysis explores the environmental benefits of fermentation-derived proteins and oils compared to conventional animal products. Life cycle assessment evidence shows fermentation-derived proteins and oils can cut GHG emissions, land use, water use, and pollution relative to conventional animal products.
Learn about Dr. Kelly Schultz’s research to develop hybrid scaffolds for cultivated meat structuring, nutrient sensing, and scaleup at Lehigh University.
Dr. Yu is exploring a novel and scalable process to recreate the texture of thick animal meats by stacking layers of plant protein sheets.
Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
Learn about Dr. Rees’s research to develop low-cost differentiation media for cultivated seafood at Defined Bioscience.
Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG)
Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
Learn about Dr. Mohamadmahdi Samandari’s research to integrate intramuscular fat and textural fibers into cultivated meat at University of Connecticut.
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
Fifteen groups from universities around the world join GFI’s student community, the Alt Protein Project
New sales and consumer data offer a picture of how plant-based foods are performing in U.S. foodservice and where the strongest opportunities lie.
The student leaders of The University of Nebraska Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The UMBC Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The University of Alberta Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The Helsinki Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The GBU Smart Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The UADE Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The Sathyabama Smart Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The UNLP Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The McGill Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The University of Guelph Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The Ahmadu Bello University Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The UNAHUR Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The Manchester Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The MAU Yola Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The student leaders of The Dartmouth Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
Explore an updated tracker of all the countries where cultivated meat can be sold, along with a list of companies and product formats.
GFI senior principal scientist Elliot Swartz was a featured guest on Firstpost, where he discussed the benefits of cultivated meat and its potential for scale and widespread adoption.
Somya Banwari leads GFI's investor engagement function, mobilizing institutional capital into alternative proteins through blended finance, strategic partnerships, and investor education. Areas of expertise: agricultural finance, blended finance, investor engagement, capital mobilization
GFI’s Elliot Swartz is helping shape the future of food biomanufacturing at EPA 2026—where precision agriculture, biotechnology, and cellular agriculture come together.
GFI is proud to support the African Food Research Conference 2026, a two-day virtual event organized by the Centre for African Food Research and Innovation.
