As the range of delicious plant-based options available across Europe expands, we look at what this year's Veganuary launches tell us about what to expect from sustainable proteins in 2022.
2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
It might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.
There is one sector that was completely absent from high level discussions, despite causing 21% of global emissions: animal agriculture.
GFI Europe calls on governments to direct at least 10% of the agricultural innovation funding announced at COP26 today towards changing meat production.
The Good Food Institute has welcomed a deforestation pledge – but is calling for some of the promised forest protection fund to be invested in sustainable food.
GFI will be on the ground in Glasgow, encouraging national governments to include sustainable proteins – making meat from plants and cultivating it from cells – into their national plans.
A new way of thinking about how we feed our growing population is sweeping the planet – and the UK risks losing its chance to carve out a leadership role in this rapidly growing area.
GFI Europe’s new market research reveals the key challenges facing plant-based and cultivated meat in Europe
Infrastructure investment vital for plant-based and cultivated meat industries, according to new research
A study of Europe’s plant-based and cultivated meat industries has found infrastructure investment is required to help the sector expand.