📣 GFI's Communications team is growing! We're looking for an experienced Communications Project Manager to advance strategic communications that can transform the food system! Details👇 Do you have excellent project management, organizational, and written and verbal communication skills? In this role, you'll have the opportunity to manage major projects and initiatives and produce, publish, and share work that informs and catalyzes the #alternativeprotein field around the world. 📍 Remote - United States 💲 Salary: $74,552-$77,534 📆 Apply by August 21: https://bit.ly/46rMT1q
The Good Food Institute
Non-profit Organizations
Washington, DC 109,237 followers
Developing the roadmap for a sustainable, secure, and just global protein supply.
About us
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. To learn more, please visit www.gfi.org. Follow us on... Twitter: https://twitter.com/GoodFoodInst Facebook: https://www.facebook.com/thegoodfoodinstitute/ LinkedIn: https://www.linkedin.com/company/the-good-food-institute/ Instagram: https://www.instagram.com/thegoodfoodinstitute/
- Website
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http://www.gfi.org
External link for The Good Food Institute
- Industry
- Non-profit Organizations
- Company size
- 51-200 employees
- Headquarters
- Washington, DC
- Type
- Nonprofit
- Founded
- 2016
Locations
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Primary
PO Box 96503 PMB 42019
Washington, DC 20090-6503, US
Employees at The Good Food Institute
Updates
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Nanyang Technological University Singapore (NTU) has partnered with global agribusiness and food company Bunge to improve the sensory profile of plant-based meat products using fermentation. Learn more → https://bit.ly/4cZtyY3 This agreement is the first successful partnership under the Singapore Agri-Food Innovation Lab (SAIL). Funded by a government agency called Enterprise Singapore, SAIL aims to enhance the agri-food innovation ecosystem by connecting solution providers with multinational corporations, which are looking for market-driven solutions. Using soybean, canola, and sunflower fats and oils supplied by Bunge, NTU researchers are employing solid-state fermentation—which they say is more cost-effective method and uses less water and electricity than conventional fermentation—to create meaty, umami flavors to improve the sensory profile of plant-based meat products. Overcoming taste barriers is key to building mainstream consumer adoption of plant-based products. Partnerships between the public and private sectors, like one between NTU and Bunge, can spur #alternativeprotein innovation and help pave path the way toward taste parity with conventional products! For more about the science of fermentation, check out our resource page → https://bit.ly/3yjIe4Y
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⚖️ Despite impressive commitments made by global governments in 2023, public investment in alternative proteins falls short of key targets. Learn more in this insightful piece featuring GFI's Michael Carter: https://bit.ly/3WVgxsI According to our 2023 State of Global Policy Report, global public investment in alternative proteins grew in 2023, totaling an estimated $523 million, for an all-time investment total of $1.67 billion. While governments around the world stepped up their commitments to alt proteins, the amount invested in the sector is a tiny fraction of the $10.1 billion needed for alternative proteins to realize their full economic and climate benefits, highlighted by a 2021 Global Innovation Needs Assessment for Protein Diversity. Learn more about this public funding gap and what global governments can do to prioritize public investment in #alternativeproteins in our 2023 State of Global Policy Report 👉 https://bit.ly/3JPlKeS).
Advancing the alternative protein sector requires significant public, private investment, GFI says
foodnavigator-usa.com
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🇸🇬→🇮🇳 Singapore-based Umami Bioworks is partnering with two research entities in India to advance R&D and commercial-scale production of their cultivated seafood. Full story: https://bit.ly/4c1ohOj Umami Bioworks has teamed up with IKP Knowledge Park’s Centre for Smart Protein and Sustainable Material Innovation, a newly established center created based out of an MoU between IKP Knowledge park and The Good Food Institute India. The startup is also collaborating with the Sathyabama Institute of Science and Technology in Chennai to set up an R&D facility at the university’s campus. “This landmark partnership between Umami Bioworks and IKP’s newly launched centre is a prime example of how India’s booming biotech industry and growing smart protein ecosystem are attracting global players,” said Aiyanna Belliappa, senior innovation and entrepreneurship specialist at GFI India.
Umami Bioworks Inks India Partnerships to Scale Up Cultivated Seafood
https://www.greenqueen.com.hk
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🍄 🔬 Learn how filamentous fungi can be leveraged to upcycle food waste into sustainable and delicious food at our next Science of Alt Protein seminar on August 15th. Join us → https://bit.ly/3WnnXEP Dr. Vayu Hill-Maini, incoming assistant professor of bioengineering at Stanford University, will discuss his work bridging approaches from gastronomy, synthetic biology, and systems biology to unlock the potential of filamentous fungi for sustainable food production.
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Cultivated meat has the potential to support global climate, food security, public health goals while freeing up massive amounts of land for biodiversity restoration, carbon sequestration, small farmer, and agroecological farming. This excellent editorial in Nature Biotechnology makes the case for increased government investment to help realize these benefits. Check it out: https://lnkd.in/e58EJEXn
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👏 🇸🇪 Exciting! Swedish startup Millow.co has been awarded a €2.4 million grant to support scaling up production of their fermentation-enabled meat analogs made from 50% mycelium and 50% oats. Details 👉 https://bit.ly/3YA7ZZr Awarded by the European Innovation Council (EIC) Accelerator and the SMEs Executive Agency (EISMEA), the grant unlocks an opportunity for Millow to receive up to €15 million in equity funding from the European Investment Bank, contingent on the startup securing additional investments from private investors. Millow utilizes a proprietary dry #fermentation technology, combined with in-house S-units and a unique bioreactor production process. According to the company, this approach enables them to achieve efficiency and economies of scale more quickly than traditional fermentation methods. It's great to see Millow secure public investment to scale their innovative efficient production process with a clear roadmap for securing additional funding to grow their business!
Millow Awarded €2.4M EU Grant to Scale Whole Food Mycelium-Oat Meat Alternatives - vegconomist - the vegan business magazine
https://vegconomist.com
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🔬 Check out the incredible work enabled by two recent GFI research grants 👇 🥩 With a $250,000 GFI research grant, University of Massachusetts Amherst food scientist Lutz Grossmann is recreating the marbling effect of animal fat in whole cuts of plant-based meat using a novel extrusion method that he says "has the potential to revolutionize the plant-based meat industry." Read more: https://bit.ly/4feLajX 🐟 Two University of Waterloo students, Rikard Saqe and Kevin Shen, secured over $700,000 in grants from GFI, Mitacs, and New Harvest to scale their research efforts which leverage AI and machine learning techniques. Their work involves collecting and building open-access data sets to help guide the development of cultivated seafood for large-scale production. Check it out: https://bit.ly/3Wlir4h Powered by donations from a small number of generous donors, our Research Grant Program funds open-access alternative protein research. Learn more here: https://bit.ly/3WBOWg9
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Join GFI and 6,000+ leaders at #VERGE24, a leading climate tech event hosted by Trellis Group. Learn more ➝ https://buff.ly/3VLBzrU Climate tech solutions are here, with emerging technologies, finance models, and policy to support a low-carbon future. How can your organization implement these solutions? Attend VERGE 24 to connect with leaders in the field who are working on these challenges together, tapping into the knowledge and community needed to accelerate impact at scale. Register before August 9 to get $400 off the Final Rate of an All-Access Pass and use our discount code V24GFI for an additional 20% off ➝ https://buff.ly/3VLBzrU
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Startup success is largely determined by the strength of the team. In part three of The Good Food Institute Europe's scale-up series, GFI's senior corporate engagement manager, innovation Laine Clark explores the best way to plan and build a rock-solid team for your startup and set the company up for success. Check it out: https://bit.ly/4ccp0w6
Scale-up series part 3: Build a force-multiplying team - GFI Europe
gfieurope.org