The science of sustainable protein
Cultivated meat, plant-based foods and fermentation offer exciting research opportunities with huge societal benefits.
As an international NGO, the Good Food Institute Europe works with scientists to develop, fund and promote open-source research on sustainable proteins.
GFI’s global science and technology work
The Good Food Institute’s science and technology experts identify key knowledge gaps, allocate grant funding, and cultivate an engaged community of scientists. Find out more about their work.
Resources for researchers
Study of the cost of producing cultivated meat at scale, conducted by independent researchers CE Delft.
Our science and technology expert
Seren Kell leads our work to advance the science of sustainable protein and foster a thriving research ecosystem across Europe.
Latest science news
The Dutch government has announced a record €60 million of funding for cultivated meat and precision fermentation.
GFI Europe calls for public investment in sustainable proteins as the world’s top scientists recognise plant-based and cultivated meat can cut emissions, and protect nature and global health.
Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.
World’s top climate scientists acknowledge the role plant-based and cultivated meat could play in future-proofing our food system.
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.
2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.
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…
A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.