GFI Europe calls for public investment in sustainable proteins as the world’s top scientists recognise plant-based and cultivated meat can cut emissions, and protect nature and global health.
Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
World’s top climate scientists acknowledge the role plant-based and cultivated meat could play in future-proofing our food system.
Don’t be afraid to reach out – that’s the advice from a researcher working on a project to develop new techniques to produce cultivated fish fillets.
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.
A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.
The UK government has invested £1 million to develop and commercialise stem cell lines, helping companies produce cultivated meat.
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.
Horizon Europe has announced €32 million in funding, in its biggest-ever package of support covering plant-based, cultivated meat and fermentation.
