This position paper explores and explains the importance of setting a clear policy direction, meaningfully investing in open-access research and development and industry scale-up, supporting farmers to adapt their practices, and making more data about market dynamics available.
Dive into some of the highlights of GFI Europe’s work so far in 2023, made possible by our fantastic community of supporters.
European governments have announced a grand total of nearly half a billion euros of funding to develop sustainable proteins according to new figures released by the Good Food Institute (GFI).
Lia engages with stakeholders from politics, nonprofits and media to accelerate Germany's transition to sustainable proteins and create a better European food system.
A long-standing passion for the ocean inspired Richard Splivallo’s project – using his fermentation expertise to create better alternative seafood products such as shrimp and lobster.
New Managing Director of GFI Europe Alex Mayers reflects on the road ahead for sustainable proteins: 'The next chapter in this crucial sector’s development will change lives, and we are in a position to author it.'
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
Neuer Report liefert Zahlen und Fakten zur kommerziellen und wissenschaftlichen Landschaft im Bereich alternativer Proteine, die das enorme Potenzial Deutschlands in diesem Bereich unterstreichen.
David works to help sustainable protein scientists across Europe access the knowledge, resources, infrastructure, and collaborators to conduct their research effectively.
