GFI Europe

GFI and EIT Food launch Innovation Challenge to bring down cost of cultivating meat

Seth Roberts

Seth works with policymakers to create a robust, clear and evidence-based regulatory environment for the sustainable protein sector.

Beyond Veganuary – what are this year’s sustainable protein trends?

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.

Meet the researcher: algae, sea bass and 3D printing with Diana Marques

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.

Our favourite moments from a breakthrough year

2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.

Ivo Rzegotta

Ivo works with policymakers in Germany to advance sustainable proteins in Europe's largest country.

Food was absent from the COP26 agenda. It must be central to COP27

There is one sector that was completely absent from high level discussions, despite causing 21% of global emissions: animal agriculture.

Almost half of European flexitarians want more plant-based options

Nearly half of European consumers who want to eat less meat by switching to plant-based products think not enough options are available.

COP26: Why world leaders need to be talking about sustainable proteins

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.

Collaboration, capacity and craveability – building the roadmap to a sustainable protein future

GFI Europe’s new market research reveals the key challenges facing plant-based and cultivated meat in Europe