The Good Food Institute

Studies consistently show that the primary factors in any consumer’s eating choices are taste, price, and convenience. The Good Food Institute is laser-focused on working to make alternative proteins (meat, eggs, and dairy created from plants, cultivated from cells, or made with fermentation technology) as delicious, price-competitive, and convenient as possible, through the following:

Fostering Innovation: Outreach to top universities for entrepreneurship, synthetic and plant biology, and tissue engineering—to create private and public sector activity focused on advancing alternative proteins.

Supporting Innovation: Working with the most transformational alt-protein companies on communications, regulatory work, business plans, venture capital support, and all aspects of their success—to mobilize markets and food technology for maximum transformation from animal-based products.

Corporate Engagement: Creating collaborative relationships with restaurants, grocery stores, and foodservice companies to maximize the quality, quantity, and promotion of plant-based alternatives.

Institutional Outreach: Educating large grant-making institutions, corporations, and governments about the value of R&D in this field as a critical component in addressing sustainability, climate change, and global hunger—to divert tens of millions of dollars in government and foundation grant money toward plant-based, cultivated, and fermented alternatives to meat, dairy, and eggs.

Check us out at www.gfi.org, and meet our team at www.gfi.org/our-team. Follow us on Twitter: https://twitter.com/GoodFoodInst