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.

Scientist researching plant-based meat
Our science and technology team works to advance sustainable protein research

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

Mosa Meat cultivated meatball

Techno-economic assessment of cultivated meat

Study of the cost of producing cultivated meat at scale, conducted by independent researchers CE Delft.

Mosa Meat cultivated beef burger

Lifecycle assessment of cultivated meat

Study of the environmental impact – including carbon footprint, land use, water use and energy use – of cultivated meat, conducted by independent researchers CE Delft.

Seren Kell, GFI Europe science and technology manager

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

Mosa Meat cultivated meatball

Netherlands to make biggest ever public investment in cellular agriculture

The Dutch government has announced a record €60 million of funding for cultivated meat and precision fermentation.


IPCC: plant-based and cultivated meat can play critical role in halving global emissions by 2030

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.

Meet the researcher: Parag Acharya on building a one stop shop for sustainable proteins

Dr Parag Acharya from the University of Greenwich shares his advice for researchers interested in sustainable proteins.


IPCC report highlights role of sustainable proteins in adapting to climate change

World’s top climate scientists acknowledge the role plant-based and cultivated meat could play in future-proofing our food system.

Researcher Diana Marques

Meet the researcher: algae, sea bass and 3D printing with Diana Marques

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.

MEPs rejected a ban on terms like veggie burger

Our favourite moments from a breakthrough year

2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation.

Enough Foods Abunda mycoprotein

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

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…

3D printed edible scaffold for cultivated seafood

Scientists use algae to cultivate boneless sea bass fillet

A team of scientists plans to use algae to develop new techniques for cultivating boneless fish fillets from sea bass cells.