The Science of Alt Protein: Genome-scale modeling of porcine cell metabolism
Explore how a GFI-funded genome-scale metabolic model can reveal porcine cell nutrient requirements and inform lower-cost culture media for cultivated meat.
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World Health Organization plans landmark report on sustainable food systems
The Good Food Institute Asia Pacific (GFI APAC) and the World Health Organization’s Asia-Pacific Centre for Environment and Health in the Western Pacific Region (ACE) jointly announced a historic, multi-year partnership aimed at exploring the role of protein diversification and emerging food technologies across the world’s most populous region.
European Food Safety Authority sets out priorities to keep pace with food innovation
The European Food Safety Authority (EFSA) has highlighted a need to sustain scientific expertise to keep pace with emerging innovations such as cultivated meat and precision fermentation.
Alternative protein funding alerts
Find grants and other funding opportunities for the alternative protein sector.
The secret recipe: bringing protein innovation into the classroom
How 15 educators are preparing to bring alternative protein science to nearly 1,500 students
World Food Forum 2026: Protein diversification for the Global South
How can protein diversification strengthen food systems across the Global South? At the World Food Forum, GFI and the Bezos Center for Sustainable Protein at North Carolina State University will bring together global experts, policymakers, and young researchers to explore how protein innovation can support stronger agricultural value chains, livelihoods, and food and nutrition security.
Ways to give
Explore the many ways to support GFI and help build a more sustainable, secure global food system.
Reporting on food system resilience: The bigger story behind the headlines
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.
Our climate is changing, and so must our food system.
Can our food system effectively feed a growing population amid increasingly volatile weather events brought on by a warming world?
China taps AI to supercharge “transformation of agri-food systems”
Just days before President Xi Jinping departed for this week’s high-profile meetings with President Trump and leading AI executives, Chinese officials gathered in Beijing to forge consensus on their ambitious plans for a “green and healthy transformation of agri-food systems.”
NYC Climate Week: Climate finance for sustainable proteins
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
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
SciTech Manager
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.
The environmental opportunity of fermentation-derived ingredients
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.
Diversifying cultivated meats
Years active: 2021Learn about Dr. Kelly Schultz’s research to develop hybrid scaffolds for cultivated meat structuring, nutrient sensing, and scaleup at Lehigh University.
Stacking plant protein sheets
Years active: 2021Dr. Yu is exploring a novel and scalable process to recreate the texture of thick animal meats by stacking layers of plant protein sheets.
Controlling texture of filamentous fungi
Years active: 2021Learn about Dr. Leonie Johanna Jahn’s research to control the texture of filamentous fungi for mycelium-based whole-cut meats at DTU Biosustain.
Low-cost differentiation medium for seafood
Years active: 2021Learn about Dr. Rees’s research to develop low-cost differentiation media for cultivated seafood at Defined Bioscience.
Turning mushrooms into fish
Years active: 2021Learn about Dr. Olga Lucia Mondragon-Bernal’s research to biomimic fish fillets with fungal proteins at Federal University of Lavras (UFLA).
Hybrid scaffolds for cultivated chicken
Years active: 2021Learn 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)
Melt-spinning marbled meat
Years active: 2021Learn about Dr. Jay Park’s research on fiber melt spinning to biomimic intramuscular fat marbling in alternative proteins at UMass Lowell.
Making fibrous cultivated meat
Years active: 2021Learn about Dr. Mohamadmahdi Samandari’s research to integrate intramuscular fat and textural fibers into cultivated meat at University of Connecticut.
The Science of Alt Protein: Student research showcase, part 2
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
The Science of Alt Protein: Student research showcase, Part 1
Join us for a seminar showcasing outstanding student-led research from GFI's Academic Research Challenge.
Brazil’s biodiversity is the engine of a new bioeconomy
How research is turning native species into food innovation
Bridge2Food North America
Join GFI at Bridge2Food North America, where food industry leaders will gather to explore the latest developments in ingredient innovation and alternative proteins.
The Alt Protein Project welcomes 15 new student groups
Hanna BarlowFifteen groups from universities around the world join GFI’s student community, the Alt Protein Project
Business of Alt Protein: Plant-based foods in foodservice — Sales trends, consumer insights, and menu strategies
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 University of Nebraska Alt Protein Project
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 UMBC Alt Protein Project
The student leaders of The UMBC Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The University of Alberta Alt Protein Project
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 Helsinki Alt Protein Project
The student leaders of The Helsinki Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The GBU Smart Protein Project
The student leaders of The GBU Smart Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The UADE Alt Protein Project
The student leaders of The UADE Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The Sathyabama Smart Protein Project
The student leaders of The Sathyabama Smart Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
The UNLP Alt Protein Project
The student leaders of The UNLP Alt Protein Project work to grow their universities into hubs of alternative protein education, research, and innovation.
