Meet the researcher: Sniffing out better alternative seafood with Sirli Rosenvald
Conrad AstleyDr Sirli Rosenvald has set herself a challenge: developing plant-based seafood she would actually want to eat.
Plant-based
Umfrage: Menschen in Deutschland kaufen mehr pflanzenbasierte Produkte und sind offen für kultiviertes Fleisch
Ivo RzegottaDer Konsum von Fleisch und nachhaltigen Alternativen in Deutschland befindet sich in einem tiefgreifenden Wandel.
Most consumers in western Europe want alternatives to conventional meat, survey shows
Conrad AstleyConsumers are cutting down on conventional meat across major European countries while interest in plant-based and cultivated meat is growing, a new survey has found.
Europe must build on research potential to become plant-based world leader
Acacia SmithA new paper by the GFI Europe, Bridge2Food and the European Alliance for Plant Based Foods calls on the EU to create a long-term vision to make sure the continent’s plant-based sector can deliver on its potential.
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.
