GFI awards $3M in funding to 14 scientists for plant-based and cell-based meat research
Erin Rees Clayton, Ph.D.GFI's Inaugural Competitive Research Grant Program will fund open-access research worldwide.
Science
Sizzling interest in lab-grown meat belies lack of basic research
Cultivated meat companies have drawn tens of millions of dollars in investment in recent years, but technical hurdles remain. GFI's Competitive Research Grant program works to overcome those hurdles.
Ending the age of animal cruelty
GFI’s Bruce Friedrich discusses the coming transformation of meat production with Vox’s Ezra Klein.
EAT-Lancet report falls short of feasible climate change solution
Mary AllenAnother massive international study has documented the many harms of our current way of producing meat. We have a solution.
Harnessing the “startup nation” for good food innovation
Or BenjaminWith an innovation-oriented culture, critical research infrastructure already in place, and a plant-forward food scene, Israel could play a catalytic role in advancing plant-based and clean meat. GFI is working to make that a reality.
Bruce Friedrich on the cultivated meat revolution
Learn why raising crops to feed animals so we can eat animals is vastly inefficient in this conversation with Bruce Friedrich and Rich Roll.
Cultivated meat 101 (video)
Learn about the history of cultivated meat and how cultivated meat is made.
GFI launches $3 million grant program for plant-based and clean meat research
Erin Rees Clayton, Ph.D.Plant-based and clean meat research have huge potential to catalyze the evolution of our food system and solve critical global issues — and GFI wants to help researchers pursue this work.
Building the Good Food Future with Bruce Friedrich
GFI’s Bruce Friedrich talks about the policy considerations for cultivated meat, consumer awareness for alt proteins, and reaching price parity.
Is in vitro meat the new in vitro fertilization?
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.
