Bruce oversees GFI’s global strategy, working with the U.S. leadership team and international managing directors to ensure that GFI is maximally effective at implementing programs that deliver mission-focused results. Bruce is a TED Fellow, Y Combinator alum, 2021 “American Food Hero” (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, USA Today, Los Angeles Times, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, Ezra Klein Show, Making Sense (Sam Harris), ReCode Decode, and other programs and podcasts. Bruce’s 2019 TED talk has been viewed two million times and translated into dozens of languages. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.
In a wide-ranging discussion between two good friends, Rich and Bruce talk about alternative proteins, the history of GFI, GFI’s current work, and more.
GFIers Dr. Liz Specht & Bruce Friedrich join Sam Harris for a discussion of GFI, food, climate, antibiotic resistance, and pandemic risk.
GFI founder and executive director Bruce Friedrich shares his climate journey and GFI’s work with MCJ host Jason Jacobs.
Hear GFI executive director Bruce Friedrich explain why it’s critical that we modernize meat production in order to mitigate climate change.
Bruce talks with host Nil Zacharias about how GFI’s work fits into movements for broader food systems reform.
GFI’s executive director explains why biomimicking meat is a win for the planet and for people.
GFI executive director Bruce Friedrich discusses the remarkable growth of the alternative protein sector with AgFunder’s Louisa Burwood-Taylor.
GFI’s Bruce Friedrich explains why making alternative proteins the default choice is critical for building a sustainable food system.
GFI’s Bruce Friedrich discusses the coming transformation of meat production with Vox’s Ezra Klein.
Articles and op-eds
Bruce was named a 2021 “American Food Hero” – learn why.
Bruce Friedrich explains why the federal government should fund open-access research into plant-based and cultivated meat and incentivize private-sector research in order to meet President Biden’s goal of net-zero emissions.
GFI’s Bruce Friedrich argues that governments should invest in alternative proteins to achieve their climate goals.
Restaurant-goers in Singapore will soon get the chance to eat chicken nuggets grown in bioreactors.
Ignore the naysayers, explains GFI’s Bruce Friedrich. For anyone who cares about the footprint of industrial animal agriculture, we should applaud KFC’s plant-based and cultivated meat plans.
GFI’s Bruce Friedrich spells out that among the many steps we could take to lower the risk of the next pandemic, perhaps the most effective would be to stop farming…
GFI’s Bruce Friedrich explores the history of society’s opposition and then adoption of new technologies, as well as reasons to expect many consumers to embrace cultivated meat.
Celebrating five years: Announcing our new mission, vision, logo, and website
Five years after our founding, GFI is launching a new brand and website. Both enable us to triple-down on our commitment to a sustainable, secure, and just protein supply.
Stanford Medicine study shows nutrition benefits of plant-based meat
A new Stanford School of Medicine study on the effects of plant-based meat compared to animal-based meat shows nutrition benefits for plant-based meat.
Why GFI uses the term “cultivated meat”
It is possible to be science-forward and transparent while staying rooted in familiar concepts and appealing language. Mattson worked pro bono with GFI over the past nine months to explore,…
Plant-based and clean meat are crucial for a sustainable food system
If we are going to effectively address the environmental devastation and public health threats of industrial animal agriculture, it is critical that we develop plant-based and clean meat. Regardless of…
History is clear: Innovation will remove animals from industrial systems
Every time we’ve innovated an animal-free way of doing things, that has become the norm. That can happen in food, too. Big milk started one marketing revolution, big meat can…