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The Good Food Institute (GFI) in partnership with EarthShift Global published our first-ever ISO-certified life cycle assessment (LCA) of plant-based...
Artificial intelligence is already helping New Zealand tackle climate change — but what’s working now, what’s ready to scale, and what’s emerging? During New Zealand TechWeek,...
Our January Business of Alt Protein webinar featured a presentation by Henrik Bennetsen, a serial entrepreneur and co-founder of FoodxClimate, on how this neglect jeopardizes climate...
Building Your Alt Protein Career: Chefs as a key ingredient in the future of food March 10, 2025 Join GFI’s Asia Sheehab and Executive Chef Philip...
In this installment of the Alt Protein Pipelines webinar series, we showcase a team that successfully developed a formal course using GFI’s open-access resources. The Brown...
Sustainable protein innovation can support rural livelihoods, strengthen food systems, and protect the planet. Listen to today’s episode written by Chelsea Montes de Oca at GFI.org...
In the second half of this episode hear how crop diversification with staples like pulses (peas, beans, lentils), fungi, and aquatic plants can supply the alt...
Adam Dorr, Director of Research at RethinkX and co-author of Brighter, offers an incredible opportunity to explore how exponential technologies like precision fermentation and cellular agriculture...
Source: Green Queen HK, Positive News, Mobilized Team Production: Mobilized News
Food Sovereignty is the right of people everywhere to produce food locally and sustainably through agroecological methods that respect the climatic, cultural and geographical context...
Source: Permaculture Education
In this video, we delve into the groundbreaking concept of Precision Fermentation and its immense potential to revolutionize our current food system. Precision Fermentation is a...
