Ismaël Bawah
Ismaël works to grow and support the alternative protein scientific community across Denmark, Sweden, Finland, and Norway.
GFI Europe
Meet the researcher: Using biomedical insights to advance cultivated meat with Petra Kluger
Conrad AstleyDr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.
Before and after: 5 years of GFI Europe in 6 maps
Emily JohnsonOn 22 August 2019, GFI Europe was founded. To celebrate GFI Europe’s fifth ‘birthday’, we’re taking a look at the ‘before and after’ of alternative proteins in Europe, from the perspectives of science, policy, industry and our team.
Eileen Pauels
Eileen works to grow and support the alternative protein scientific community across Germany, Austria, and Switzerland.
Ethan Dean
Ethan supports the work of our operations team, enabling smooth and efficient financial and administrative workflows at GFI Europe.
Survey finds European consumers want freedom to choose cultivated meat
Surveys in 15 European countries find people believe food safety regulators should have the final say, despite moves to ban it in countries like Italy.
Sembrar las semillas del cambio: cómo los agricultores europeos pueden beneficiarse de los alimentos vegetales
A medida que crece en Europa el apetito por los alimentos de origen vegetal, estos productos presentan nuevas oportunidades para que los agricultores produzcan las materias primas que necesitan.
Planting the seeds of change – how Europe’s farmers can reap the benefits of plant-based foods
Elena WaldenAs the appetite for plant-based food grows across Europe, these products present new opportunities for farmers to produce the raw ingredients they need.
Pinja Front
Pinja creates content and supports our team to drive a positive narrative for alternative proteins in Europe.
Novo estudo da YouGov e do Good Food Institute revela interesse dos consumidores portugueses por carne cultivada
Mais de 60% da população portuguesa experimentaria carne cultivada se esta estivesse disponível, e quase um terço até substituiria parte da carne que come atualmente por carne cultivada.