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Our vision: A thriving world, fed sustainably
Billions of people around the world love meat and want to keep eating more of it. Simply ramping up business-as-usual ways of producing that meat, however, is not a viable path if we want to achieve the world’s climate, biodiversity, public health, and food security goals within the next two critical decades.
While multiple interventions will be needed, a transition toward alternative proteins—made from plants, cultivated from animal cells, or produced via fermentation—is the only one that can scale to address the demand for meat. Such a transition can dramatically reduce emissions, feed more people with fewer resources, reduce the use of antibiotics in our food system, and enable the conservation of lands and waters.
The Good Food Institute is a nonprofit, science-driven think tank and international network of organizations accelerating alternative protein innovation for the benefit of people, the planet, and animals. We advance the science, policy, and private sector commitment needed to make alternative proteins as delicious and affordable as conventional meat, addressing consumer demands while building a far more sustainable food future.
As a donor-powered global network, GFI is unlocking the knowledge and resources needed to transform how meat is made—satisfying rising food demand in ways that accelerate climate progress, protect animals and ecosystems, and strengthen public health.
Plant-based meat
Cultivated meat
Fermentation
What are alternative proteins?
Given how essential alternative proteins are to a more resilient global food system, the term needs to be universally understood, on the tip of more tongues, and at the top of more agendas.
Dig into our work
Industry
We engage across the private sector to advance alternative proteins as market-based solutions to global challenges.
Our global network
We work in the most critical economies and regions for alternative protein advancement: Asia Pacific, Brazil, Europe, India, Israel, Japan, and the United States. These countries and regions have robust scientific ecosystems and governments that are committed to using innovation to solve global problems.
Global news and views
GFI works around the world advancing alternative proteins. Here are just a few recent highlights.
Building an alt protein community at Brown University and beyond
Reflections from a graduating leader on what it means to create lasting change as a student and an alumni
Germany’s High-Tech Agenda: innovation hub for alternative proteins could support economic growth
GFI Europe welcomes the fact that the German federal government has firmly anchored alternative protein sources in its High-Tech Agenda.
Breaking down the boundaries: Meet the researchers working on a cross-border project to build Nordic alternative protein momentum
An international network linking Nordic researchers seeks to provide collaborative opportunities often missing in alternative protein science.
Plant-based mince and meatballs 33% cheaper than meat versions at UK’s largest retailer amid rising meat prices
The cost of making plant-based spaghetti bolognese and meatballs is now on average 33% cheaper at the UK’s biggest supermarket than making the same dishes with beef, lamb and pork…
JUST IN: Major report unveils China’s protein playbook—a roadmap for other nations
Moments ago, Systemiq, the systems change company, published an important new report titled China’s Food Future. Key findings were shared during a live webinar featuring renowned Columbia University historian Adam…
Alternative proteins: a strategic tool to adapt to climate change in Spain
Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food…
Protein demand is straining supply chains. Diversification is opening doors for alt proteins.
Four developments redefining the protein landscape
Ozempic Effect: Plant-based meats as allies of GLP-1 diets
Foods rich in protein and fiber, and low in fat. How can the plant-based protein category support consumers seeking greater well-being?
Research: Swapping processed with plant-based meat boosts fibre across whole diet by up to 7%
The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
Feeding the future without feeding risk
Scaling protein production in ways that protect antibiotics, prevent disease, and nourish a growing world.
Food system innovation is inseparable from water policy
Protein diversification can be a bridge between the two.
Closing the taste gap, growing the category
How sensory performance is driving sales in plant-based dairy
China wants to dominate the future of food. And it might succeed.
GFI APAC’s Ryan Huling penned an op-ed covering how China is leveraging alternative proteins to accomplish its plan for food security.
An Exclusive Look Inside China’s “New Proteins” Sector
As reported in this morning’s edition of The Straits Times, a team of GFI APAC staffers recently traveled across China to see with our own eyes what the country’s major…
India needs to bridge tech gaps to become global mfg hub for plant-based protein
The Economic Times covered a report released by the Good Food Institute India and the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, which identified India as a potential…
Beyond the ultra-processed narrative
Our latest research shows how nutrition and consumer perceptions alike put plant-based meat in a different category than candy, chips, and soda.
Signals from the bioeconomy in February
From Brussels to Davos to rural Nebraska, protein diversification is on the agenda
Why are Europeans eating more plant-based meat than Americans? It’s not why you think
GFI’s Jody Kirchner and Abby Sewell offer their insights on the plant-based meat industry for this Fast Company piece.
Fermentation-derived ingredients are powering the next wave of alternative protein innovation
If the future of meat is plant-based and cultivated, then fermentation is the stock that quietly adds a depth of flavour—holding the secret to the success of alternative proteins.
Imagining more for our food system
Here is what ten alt protein leaders think we have to look forward to in 2026.
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Year in Review
Discover how we’re creating a global food system that’s good for all people, the planet, and animals. Dig into our latest and past annual reports.
Support a good food future
Our research, insights, and advocacy are made possible thanks to our generous, global family of donors. Philanthropic support is vital to our mission. Connect with us today to discuss how you can help fuel this transformative work.
