Event submission form - The Good Food Institute

Submit your event

Once you have all of your event details finalized, fill out this form with as much detail as you can and provide us with any logo or event image files. That’s it!

Your event will be reviewed by our team before posting. Please provide as much advance notice of your event as possible.

Your name*

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If we have questions about the event, we'll contact you here.

Event title*

Event overview/description*

Date/time*

Example format: Month ##, #### @ 11:00 am – 12:30 pm EDT

Venue address

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Event registration link*

Event type*

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Event format*

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Who is hosting the event?*

Who will be presenting/speaking?*

What topics will the event cover?*

What audience is this event intended for?*

Upload event logo / speaker portrait / background image*

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Accepted file types: jpg, png, pdf, eps, svg, ai, gif, Max. file size: 2 MB, Max. files: 5.

All images must be licensed under Creative Commons Zero or otherwise licensed for public non-attributed use, otherwise submission must include applicable attribution requirements and/or documentation of usage release.

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Upcoming events

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Https://gfi. Org/wp content/uploads/2021/11/img 0091

12/01/2021

How to prioritize species for alternative seafood

Interested in a quantitative approach to prioritizing seafood species archetypes for alternative seafood development? Learn how to use the ArcheType Library for Alternative Seafood (ATLAS) to compare seafood species across…

Remote conference call on a red laptop at a cafe

12/14/2021

Ask GFI: Alt. Protein Careers

Are you interested in working in alternative protein? Join SciTech university innovation specialist, Christina Aguila, to learn more about what it takes to pursue an academic or industry career in…

Fish muscle cells as seen through microscope

12/15/2021

Virtual Event

Characterization of cultivated mackerel muscle cells

Join Michael Saad, a Ph.D. Candidate at Tufts University, as he outlines the benefits and challenges of cellular aquaculture and delves into the details behind the characterization of primary mackerel…

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