Horizon Europe announces €25 million for sustainable proteins
Horizon Europe has announced €25 million in funding for research into sustainable proteins.
Fermentation
10 times sustainable proteins won big in 2022
Sarah Ellison2022 has been another momentous year for plant-based foods, cultivated meat and fermentation.
Putting sustainable proteins on the table at COP27
Seth RobertsGFI’s Seth Roberts was at COP27, talking to policymakers about how plant-based and cultivated meat can help build a more sustainable food system.
GFI to bring food to the table at COP27
Conrad AstleyGFI will join 14 other organisations in co-hosting the first ever Food Systems Pavilion – to put food at the centre of discussions at the COP27 climate change conference.
GFI Europe impact update: June 2022
Richard Parr MBEDive into a some of the highlights of GFI Europe's work over the first few months of the year.
Meet the researcher: filamentous fungi and seafood with Leonie Jahn
Conrad AstleyThere needs to be more interaction between the worlds of food and science, according to a researcher working with a Michelin star restaurant to develop fish-free seafood.
The Smart Protein project
The Smart Project project is a European Commission-funded partnership between GFI, ProVeg, and 31 partner organisations.
Wissenschaftler arbeiten mit Sterne-Restaurant daran, tierfreie Meeresfrüchte zu entwickeln
Ivo RzegottaEin Team von Wissenschaftler:innen hat Fördermittel erhalten, um gemeinsam mit einem renommierten Restaurant in Dänemark ein neues Meeresfrüchteprodukt zu entwickeln.
Scientists work with Michelin starred Danish restaurant to create fish-free seafood
Conrad AstleyA team of scientists has received funding to work with chefs at a prestigious restaurant to create a new seafood product by growing fungi on seaweed.
GFI Europe calls for coordinated funding after UK government pledges to support sustainable proteins
Conrad AstleyGFI Europe is calling for earmarked funding to ensure the UK becomes a world leader in plant-based and cultivated meat.
