Sophie Armour

A cow’s worth of protein every two minutes – how fermentation could feed millions

Sophie Armour

It might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.

COP26 agricultural investment must change how meat is made

Sophie Armour

GFI Europe calls on governments to direct at least 10% of the agricultural innovation funding announced at COP26 today towards changing meat production.

COP26 forest fund ‘must help move away from animal agriculture’

Conrad Astley

The Good Food Institute has welcomed a deforestation pledge – but is calling for some of the promised forest protection fund to be invested in sustainable food.