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The Good Food Institute

@gfi.org
2K followers 225 following 606 posts

We unlock the knowledge and resources needed to transform how meat is made—satisfying rising food demand in ways that accelerate climate progress, protect animals & ecosystems, and strengthen public health. linktr.ee/the_good_food_institute

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The Good Food Institute @gfi.org · 21/09/2026
A confluence of events, such as drought & input costs causing beef prices to spike, the parasitic screwworm outbreak, and concerns about the safety of beef imports, might give alternative methods of production—like making beef from plants or directly from cells—a moment of opportunity.
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The Good Food Institute @gfi.org · 16/09/2026
🗺️ When’s the last time you checked out our alternative protein ecosystem map? This living resource maps 520+ researchers across 24 disciplines—helping connect the people and expertise advancing global protein innovation. Explore the map ⤵️ ecosystem.gfi.org
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The Good Food Institute @gfi.org · 15/09/2026
Our food system is caught in the middle: it is both a driver of climate change and increasingly vulnerable because of it. In our newest Substack, we dig into what this means for meat production and how protein diversification can be a tool for both adaptation and mitigation.
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The Good Food Institute @gfi.org · 15/09/2026
The latest data from @copernicusecmwf.bsky.social confirms what many have suspected based on what they've been feeling over the past few months: 2026 has been the hottest summer on record. What does that mean for our food system—and how can protein diversification help? Learn more: bit.ly/4yzo8xh
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The Good Food Institute @gfi.org · 13/09/2026
🐟🔬 How do we grow the future of sustainable seafood production? Together. Join the next Fish & CHIPS virtual huddle to explore differentiation and nutrition, cell line development, and GFI’s PISCES database with other cultivated seafood researchers and innovators. 👉 bit.ly/4i8YURr
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The Good Food Institute @gfi.org · 08/09/2026
🇪🇺 Fermentation is powering Europe’s alternative protein investment growth. In the first half of 2026, European alternative protein companies raised €236 million in private investment—up 56% from the same period last year. 💡 Much of that growth came from fermentation. ⤵️
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The Good Food Institute @gfi.org · 01/09/2026
🇯🇵 Japan is positioning biomanufacturing and “new food” tech as strategic engines of long-term economic growth! A new government roadmap outlines more than ¥370 trillion ($2.26 trillion) in anticipated public & private investment across 17 strategic fields through 2040, which include:
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The Good Food Institute @gfi.org · 31/08/2026
🐟🔬 How do we grow the future of sustainable seafood production? Together. Join the next Fish & CHIPS virtual huddle to explore differentiation and nutrition, cell line development, and GFI’s PISCES database with other cultivated seafood researchers and innovators. 👉 bit.ly/4i8YURr
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The Good Food Institute @gfi.org · 21/08/2026
⭐ GFI is now accepting applications for a Corporate Engagement Intern! This remote, U.S.-based position will conduct research and develop resources to advance the alt protein industry. 💸 Salary: $20/hour; 30 hours/week for 12 weeks ⏰ Apply by Aug. 31: bit.ly/4wGNNma
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The Good Food Institute @gfi.org · 19/08/2026
🔥 Grilling season in America is in full swing, but getting familiar favorites like burgers and steaks to the table is becoming more difficult, more expensive, and more vulnerable to disruption 🧵
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The Good Food Institute @gfi.org · 14/08/2026
🇧🇷 Brazil enters the global bioeconomy race with two unique advantages: the scale of its agriculture and its extraordinary plant biodiversity. When this biological wealth is paired with research, it can unlock enormous opportunities. This was the core idea behind GFI Brazil's Biomes Program 🧵
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The Good Food Institute @gfi.org · 06/08/2026
Our latest Substack takes a look at promising bioeconomy developments across North America, Europe, APAC, and India—and how GFI is showing up around the world to build ecosystems where plant-based, cultivated, and fermentation-derived proteins can thrive. Dig in: bit.ly/4fFAjSs
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The Good Food Institute @gfi.org · 05/08/2026
🔔 We're hiring a Scientific Community-Building Fellow! This part-time, U.S.-based remote role will empower you to advance plant-based meat science by engaging scientists from underrepresented disciplines in the alt protein space. ⤵️ 📆 Apply by 8/25: bit.ly/44Z5u53
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The Good Food Institute @gfi.org · 03/08/2026
Many climate and health experts have been advising Americans for decades reduce their red meat intake, but this has barely moved the needle. In fact, demand for ground beef hit a record high in 2025, leading the industry to turn to imports. Source: bit.ly/4fKU8bf
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The Good Food Institute @gfi.org · 29/07/2026
📣 Big news for alt protein researchers: Coefficient Giving has expanded their R&D funding opportunity from $10 million to $30 million—and added a second application round. Here's what's new ⤵
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The Good Food Institute @gfi.org · 29/07/2026
Europe has already experienced 2 unprecedented heatwaves this summer—and it's been straining food production. The problem cuts both ways: our food system is not only especially exposed to climate change, it’s also one of its major drivers. More from @gfieurope.org: bit.ly/4fxu6Xi
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The Good Food Institute @gfi.org · 27/07/2026
For plant-based meat and other sustainable proteins to reach their full potential, innovation must move faster and with more precision. A new paper in @natfood.nature.com, co-authored by GFI’s Bianca Datta, examines how AI could help researchers speed progress across every stage of food innovation 🧵
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The Good Food Institute @gfi.org · 21/07/2026
Scientists have found a promising way to turn food and farm sidestreams into useful fats—and a new study suggests it could eventually compete with existing products on price. Details from @gfieurope.org: bit.ly/4wf5UQD See highlights below 👇🧵
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The Good Food Institute @gfi.org · 16/07/2026
In this piece, Caroline E Christophersen, a PhD student in food biomanufacturing, takes an in-depth look at how fermentation science is evolving and how it could be used to transform food waste into high-value proteins, support emergency food production, and strengthen domestic biomanufacturing.
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The Good Food Institute @gfi.org · 16/07/2026
From beer and bread to soy sauce and sauerkraut, once the power of yeast was discovered, it never left the kitchen. Precision fermentation is now expanding the menu, offering a way to produce proteins, fats, and other ingredients using far fewer resources. Read more: bit.ly/4vDB5UN
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The Good Food Institute @gfi.org · 13/07/2026
Want to learn about the strategic role plant-based can play in foodservice and how to tap into this growing opportunity? Check out our newly updated "Plant-based foods in foodservice" page for the latest consumer research, sales data, and strategies 👉 bit.ly/4fycnQQ
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The Good Food Institute @gfi.org · 09/07/2026
🎯 A new cultivated meat milestone points to an important pathway for scaling the industry. French company PARIMA successfully produced their cultivated duck using Vow's 22,000-liter commercial bioreactor. Why does this matter? 🧵
Cultivated duck breast searing in a stainless steel pan.
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The Good Food Institute @gfi.org · 02/07/2026
America's food system is under growing biological pressure. Diversifying how we produce protein can make it more resilient 💪 No single solution eliminates this risk, but protein innovation simply means that fewer eggs—quite literally—are in one basket. Read more: bit.ly/4ffYZAI
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The Good Food Institute @gfi.org · 30/06/2026
⏰ Less than one month left to apply for GFI's Advancing Alternative Proteins Planning Grants program! 💸 Up to $25K per project ✅ U.S. & Canadian nonprofits + public institutions eligible 📅 Applications due July 20 at 12 p.m. EDT Learn more and apply: gfi.org/researchgrants/
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The Good Food Institute @gfi.org · 30/06/2026
As climate shocks intensify and protein demand rises, many countries must figure out how to improve nutrition, support agricultural livelihoods, and expand food production without exacerbating environmental pressures. These pressures are particularly acute for countries in the global south 🧵
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The Good Food Institute @gfi.org · 25/06/2026
The U.S. cattle herd is at its lowest level in 75 years. Beef prices continue to climb. Now, a parasite that USDA estimates could cost the country more than $10 billion in damages threatens to further strain an already vulnerable system.
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The Good Food Institute @gfi.org · 24/06/2026
🤔 As the alternative protein field moves from possibility to reality, you may be wondering—what comes next? In our new Substack, GFI experts from around the world look beyond the milestones of the last decade and imagine what the next one could hold 👉 bit.ly/44jI8GQ
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The Good Food Institute @gfi.org · 10/06/2026
Some of the most important developments in sustainable protein innovation aren't the ones making headlines. Our latest Substack contextualizes the key bright spots and challenges for the plant-based, cultivated, and fermentation-derived protein sector in 2025: bit.ly/3RMN1p6
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The Good Food Institute @gfi.org · 08/06/2026
Our ocean is already under tremendous pressure from the conventional seafood industry, yet demand continues to rise. Better fisheries management matters—but it won't be enough on its own. We need to invest in new methods of seafood production.
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The Good Food Institute @gfi.org · 08/06/2026
The ocean gives us so much—from clean air and climate regulation to nutrition and livelihoods for millions. In return, we must to protect its health for the future. Global demand for seafood puts this future at risk. 🌊 This #WorldOceanDay, let's imagine more fish in the sea AND on our plates.
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The Good Food Institute @gfi.org · 01/06/2026
🎓 Since its inception in 2020, GFI's Alt Protein Project (APP) has generated more than 350 alumni—many of whom continue to work in the protein innovation space. Julia Krausz, Brown University's outgoing APP president, reflects on her experience as a student leader in a new Substack: bit.ly/3RBt30l
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The Good Food Institute @gfi.org · 27/05/2026
⚠️ Today, demand for our RGP exceeds what we can support. That means promising research that could help meet rising growing demand for protein in more secure & sustainable ways is getting left behind. We’re seeking 300 donors to help keep this critical program going. Will you join us: bit.ly/49tb2HD
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The Good Food Institute @gfi.org · 26/05/2026
Learn more about the program here → grants.gfi.org Join our informational webinar on June 9 at 12:00 p.m. EDT → bit.ly/4dyqZik
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The Good Food Institute @gfi.org · 26/05/2026
📣 New funding opportunity for U.S. and Canadian researchers Developing a strong proposal for a major research grant requires significant upfront work before the application is submitted. To support that need, GFI is offering a new program: Advancing Alternative Proteins Planning Grants. Details👇
Graphic of someone filling out an application form with overlayed text that says the following header: 2026 Advancing Alternative Proteins Planning Grants and subhead: A program supporting US and Canadian researchers applying for research and infrastructure grants. Deadline: July 20 at 12 p.m. ET
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The Good Food Institute @gfi.org · 20/05/2026
When it comes to protein innovation, there's no lack of ideas. But there IS a lack of early-stage funding. ❌ Industry invests when technologies are close to market. ❌ Governments must allocate funding across many competing priorities & often prioritize research that fits into existing categories.
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The Good Food Institute @gfi.org · 18/05/2026
The conversation around ultra-processed foods isn’t going away, but it requires nuance. Where does plant-based meat fit in? Our Substack dives into recent consumer research about health perceptions, ingredient concerns, and what drives product purchases: bit.ly/4rgvod8
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The Good Food Institute @gfi.org · 12/05/2026
This month, we're seeking 300 donors to help us: 🔬 fund promising early-stage alternative protein research projects 🌱 engage with policymakers to ensure protein innovation is included in the next wave of global biotech investment Please consider making a gift today 👉 bit.ly/4deUmov
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The Good Food Institute @gfi.org · 07/05/2026
Spain is one of the world’s major food producers—and also one of the most vulnerable to climate change. Threats like droughts, floods, and animal disease outbreaks are already causes losses amounting to €550MM for farmers each year. Protein diversification should be part of its solution 🧵
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The Good Food Institute @gfi.org · 05/05/2026
A new report by @systemiq.bsky.social models how the China's innovation-to-mass-adoption playbook could fundamentally reimagine global meat production over the coming decades. GFI APAC has the highlights: bit.ly/4tYJ7HY
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The Good Food Institute @gfi.org · 27/04/2026
✍ Many proposals are scientifically strong, but still don’t get funded. Why? Join us for a half-day virtual workshop designed to help researchers (U.S.-based early-career faculty) develop more competitive grant proposals in alternative protein research. Save your spot ➝ bit.ly/49abCd4
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The Good Food Institute @gfi.org · 22/04/2026
#EarthDay is a reminder that the future of our planet isn’t fixed. It’s something we build and shape through the the systems we design and the bold ideas we’re willing to imagine. 💭 What if if we could produce the meat people want in ways that are better for the planet and all who call it home? 🧵
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The Good Food Institute @gfi.org · 21/04/2026
📢 Our annual State of the Industry series—spanning the cultivated, fermentation, and plant-based protein sectors—is here! Funding constraints, regulatory roadblocks, and a handful of high-profile company mergers and closures drew headlines in 2025. But those only tell part of the story 🧵
GFI 2026 State of the Industry reports
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The Good Food Institute @gfi.org · 20/04/2026
Protein diversification is becoming a core strategy for major food producers to manage risk, meet demand, and unlock new value. Our new piece looks at what a four recent investments signal about where protein is headed next: bit.ly/4mHC9Em
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The Good Food Institute @gfi.org · 16/04/2026
✅ Paris-based startup PARIMA (creators of Gourmey) has received regulatory approval from the Singapore Food Agency (SFA) for their cultivated duck product. It follows the regulatory green light that the company earned for their cultivated chicken just six months ago. A few things that stand out 🧵
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The Good Food Institute @gfi.org · 14/04/2026
🍄 Fungi. 🔬Fermentation. 🛠️ Biomanufacturing. If you’re working anywhere along this pipeline, join us on May 1 for a deep dive into the future of fungal biomanufacturing with Dr. Ke Wang of @cornelluniversity.bsky.social Register → bit.ly/4mOkgE1
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The Good Food Institute @gfi.org · 07/04/2026
What would it look like to focus on prevention by design? To reduce our reliance on riskier systems that undermine our global health goals? Protein diversification can help chart that course. Check out our latest Substack piece to learn more: bit.ly/4csHxrg
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The Good Food Institute @gfi.org · 04/04/2026
📣 Alt protein researchers and industry leaders: we need your input! 🔬 GFI’s scientific and technical resources support work from early-stage research to commercialization—and your input will shape what we build next. 📝 Take the short, anonymous survey → bit.ly/47ayUP3
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The Good Food Institute @gfi.org · 03/04/2026
Register for one of our upcoming information sessions: April 14th at 10:00 a.m. ET: bit.ly/3PEt4Qk April 14th and 8:00 p.m. ET: bit.ly/3Q9Bq2j
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The Good Food Institute @gfi.org · 03/04/2026
📣 Calling all aspiring student researchers! GFI’s Alt Protein Project is launching its first Academic Research Challenge (ARC) for students who want hands-on experience developing innovative solutions to some of the highest-impact research topics across the alt protein value chain. Check it out👇
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The Good Food Institute @gfi.org · 02/04/2026
Why don’t more consumers choose plant-based meat? For many, they're unfamiliar with the products & don’t have a strong reason to buy them, making messaging a critical tool to increase adoption. Join us April 9 to unpack new research on which messages drive consumer interest → bit.ly/416mvsd
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