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The secret recipe: bringing protein innovation into the classroom
How 15 educators are preparing to bring alternative protein science to nearly 1,500 students
Our climate is changing, and so must our food system.
Can our food system effectively feed a growing population amid increasingly volatile weather events brought on by a warming world?
Brazil’s biodiversity is the engine of a new bioeconomy
How research is turning native species into food innovation
The Alt Protein Project welcomes 15 new student groups
Hanna BarlowFifteen groups from universities around the world join GFI’s student community, the Alt Protein Project
Signals from the bioeconomy in July
From North Carolina sweet potatoes to Chinese biomanufacturing–here are some moments you may have missed.
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.
The future of food is being decided now
Gabriela Diaz SidronInside GFI’s work to fund science and shape the bioeconomy.
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 mince.
