From GFI

Plant-based vs. animal-based meats: A life cycle assessment

We're thrilled to share the most comprehensive, open-access life-cycle assessment (LCA) of plant- and animal-based meats to date! Using real-world supply chain data, this ISO-certified study confirms that plant-based meats offer significant environmental benefits (on average, 89% less environmental impact) over conventional meat, regardless of how it is made. Check out the report and key takeaways.

The path forward: Our recommendations for the Trump administration

America has deep roots in agriculture innovation and scientific excellence. In this new Substack piece, GFI CEO Ilya Sheyman calls for a set of bold, smart actions—including investment in alternative proteins—that can carry that legacy forward and build a strong, resilient, and globally competitive U.S. bioeconomy.

Omega-3s in alternative meat and seafood

Description: Scaling current algal production while looking into new sources will be crucial to meet future alternative protein industry needs. We surveyed companies and researchers working on alternative meat and seafood to learn how they’re sourcing and using omega-3 ingredients and how they expect this to change in the next five years. The findings suggest a significant opportunity for algae, precision fermentation, and plant molecular farming companies producing long-chain omega-3s like EPA and DHA. Dive into the key insights and download the full report here.

Upcoming events & opportunities

Comparative life cycle assessment of plant- and animal-based meats

Join experts from GFI and EarthShift Global on December 3 to unpack the robust insights from our new comparative life-cycle assessment (LCA) of plant-based and animal-based meats. Gain a deeper understanding of how alternative proteins can contribute to a more resilient global food supply and why public investment is key to making them more affordable and accessible. Join us. 

Building Your Alt Protein Career

Are you interested in working in the alternative protein sector? Join GFI academic community coordinator Asia Sheehab and The Good Food Institute APAC 's Arin Naidu on December 10 to learn more about pursuing an academic or industry career in this emerging field. Save your spot.

Calling all postdocs exploring alternative proteins! Join us on December 2 to foster connections, share advice, and explore resources to thrive in this innovative field. You'll also have an opportunity to hear insights from Dr. Ning Xiang , a new assistant professor at the University of Alberta. Don't miss this opportunity to expand your network and learn from your peers. Register.

Enhancement of techno-functional properties and characterization for in vitro digestibility of alternative protein for food innovation

Catch The Good Food Institute APAC 's last Science of Alt Protein seminar of 2024 on December 5. This event features Juan D. , associate professor of chemical and biotechnology cluster at the Singapore Institute of Technology and adjunct professor of food science at Purdue University, whose work focuses on exploring protein-polysaccharide interactions to innovate structure-function in alternative proteins and novel foods. Sign up here.

Find more upcoming conferences, pitch competitions, workshops, and opportunities for good food innovators on our events calendar.

Alt protein headlines

The Colorado River is drying up, farmers can help revive it

In this Fast Company piece, GFI senior director of science and technology Matt Hotze warns that the United States is reaching critical water shortages, especially along the Colorado River. Over half of the river's available water is used to grow water-intensive crops like alfalfa, primarily for livestock feed. In contrast, alternative proteins require far less water and land than traditional animal protein, cut emissions by up to 98%, and offer farmers new income opportunities. Read more. 

Plantible Foods raises $30MM Series B to scale duckweed protein, deliver on “multi-million dollar offtake agreements”

Plantible , a startup producing duckweed protein, has closed a $30 million Series B funding round to scale up production at their Texas farm and fulfill commercial agreements with several large food companies. Plantible’s duckweed protein, RuBisCO, offers several key advantages compared to other plant-based proteins, according to the company. It is a complete protein containing all essential amino acids with a protein digestibility (PDCAAS) score of 1.0 (equivalent to animal protein) and a neutral taste profile in finished products. Learn more. 

Cultivated meat lands on Hong Kong plates as Australian startup Vow begins sales

Vow 's cultivated quail is now for sale in Hong Kong, making this the third market where cultivated meat is commercially available. Vow's first cultivated quail product, Forged Parfait, will be sold at a high-end izakaya bar in Hong Kong. This dish first appeared in Singapore after receiving regulatory approval there in March 2024. According to CEO George Peppou , Vow’s initial approval by the Singapore Food Agency was a key part of how the startup managed to enter Hong Kong, as it served as an important proof point in satisfying the Hong Kong Food and Environmental Hygiene Department’s standards for commercial sale. Read more. 

Cultivated meat with Eric Schulze

Cultivated meat expert and professional molecular biologist Eric Schulze, PhD stopped by The Dave Chang Show for a fun deep dive into the science and future of cultivated meat. As the cultivated meat industry continues to evolve and improve their products, increasing knowledge and understanding of cultivated meat among chefs—often the first to introduce new foods to consumers—will be a key component to its market success. Watch now. 

TIME Magazine’s Best Innovations of 2024

Two cultivated meat companies, Meatable and Prolific Machines , were included among TIME Magazine’s Best Innovations of 2024. Like the others featured on TIME's list of innovators, both Meatable and Prolific Machines are advancing solutions that can help meet the needs of a growing global population in more sustainable, resilient ways. Check out the list.

Global spotlight

Meet GFI India’s new managing director, Sneha Singh ! 

After five years serving as chief of staff to general manager and most recently, acting managing director of The Good Food Institute India , Sneha is bringing her unique blend of scientific background and powerful vision for transforming India’s smart protein sector to her new role as managing director of GFI India. 

Community spotlight

"I know this sounds cheesy, but I wake up every day excited to make an impact with this organization. The Alt Protein Project is the ultimate platform to bring students together from all spheres of campus to get involved with alt protein. We are paving the way for alt protein to go from coffee shop conversation to becoming integrated into the mainstream of university curriculum and research. Hands down, this has been the best opportunity ever to learn about and make an impact in alt protein as a student." — Sophia Retchin , business development associate at Redefine Meat, Alt Protein Project regional mentor

Work at GFI

We currently have nine open positions across all our U.S. programmatic and global affilate teams! You can view all job opportunities at GFI here.

For more information on the application process, we encourage you to attend one of our bi-weekly hiring information sessions.

Before you go…Did you know GFI is powered by a global community of visionary people like you? Donor support makes it possible for us to share all of our data, resources, and expert insights free of charge. Consider making a gift of $5, $50, or more today to help power our work through 2025 and beyond.

The Good Food Institute is a nonprofit think tank working to make the global food system better for the planet, people, and animals. Alongside scientists, businesses, and policymakers, GFI’s teams focus on making plant-based and cultivated meat delicious, affordable, and accessible. Powered by philanthropy, GFI is an international network of organizations advancing alternative proteins as an essential solution needed to meet the world’s climate, global health, food security, and biodiversity goals. Click here to support our work.