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.
Study of the environmental impact – including carbon footprint, land use, water use and energy use – of cultivated meat, 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
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.
The UK government has invested £1 million to develop and commercialise stem cell lines, helping companies produce cultivated meat.
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.
Horizon Europe has announced €32 million in funding, in its biggest-ever package of support covering plant-based, cultivated meat and fermentation.
New studies released today by independent research firm CE Delft show that — compared with conventional beef — meat cultivated directly from animal cells may cause up to 92% less…