Lab-grown meat rebrands itself to woo Trump — and RFK Jr.
Maille O'Donnell spoke to Grist on the importance of federal investment in alternative proteins for their piece on the cultivated meat industry as it navigates the new administration.
In the News
Seeking New Foods, Scientists Look To Bacteria, Algae, and More
Adam Leman spoke to MIT-affiliated magazine Undark on alternative proteins made from fermentation that are currently on the market.
Yes, Imitation Meat Is Processed. Can It Also Be Healthy?
Emma Ignaszewski speaks to the New York Times on the potential growth of the plant-based sector based on consumer trends in their piece on plant-based meat companies' product reformulations.
Seafood without a catch: N.S. startups and scientists investigate plant-based fish
Claire Bomkamp offered her insights on a CBC story about the challenges and opportunities of plant-based seafood innovation.
Would you eat dried microbes? This company hopes so.
Adam Leman spoke with MIT Technology Review on the regulatory hurdles and the applications of biomass fermentation in their piece on LanzaTech’s microbe-based foods.
The Colorado River is drying up. Farmers can help revive it
GFI's Dr. Matt Hotze penned an op-ed on the rising drought crisis in the Colorado River Basin and how farmers can save the land using drought-resistant crops.
Taking on Food Emissions at Their Origin and Consumption
Bruce Friedrich was profiled in The New York Times for the Climate Forward Changemaker Lunch at New York Climate Week.
Here’s how much cropland could be freed up if Americans ate half as much meat
Grist included Dr. Priera Panescu Scott's insights on soy production in their coverage of GFI’s land use analysis report.
American government built the meat industry. Now can it build a better food system?
GFI's Sr. Vice President of Policy Jessica Almy spoke to Vox about the need for governmental funding for plant-based proteins.
Seafood cultivated in a lab could help mitigate the next pandemic
GFI's Dr. Faraz Harsini spoke with PRX on the scalability of cultivated meat as meat demand and pandemic risks grow.
