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Imagine a food system where the most affordable and delicious products are also good for our bodies and the planet.

Here's how we do it.

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Providing Strategic Support to Companies

We work with both start-up and established companies to ensure marketplace success for products that are disrupting the current system.

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Fostering the Next Generation of Innovators

We connect food scientists, students, culinary experts, and entrepreneurs with opportunities in the academic and nonprofit sectors.

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Educating Institutions

We educate grant-making institutions, corporations, and governmental bodies about plant-based and clean meat R&D as a critical component of endeavors related to sustainability, climate change, and global health.

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Promoting Plant-Based Products

We work with restaurants, grocery stores, and foodservice companies to increase availability of the best plant-based options on menus, in grocery stores, and in cafeterias.

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Bringing Great Minds Together

GFI's annual Good Food Conference brings together the scientists, entrepreneurs, investors, policymakers, and companies working in plant-based meat, clean meat, and supporting technologies. If you want to be part of the plant-based and clean meat future, this event is for you!

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“Remaking meat is one sector of the food industry that is ripe for innovation and growth.”

Bill Gates
Founder of Microsoft

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"I believe that in 30 years or so we will no longer need to kill any animals and that all meat will either be clean or plant-based, taste the same, and also be much healthier for everyone."

Richard Branson
Founder of Virgin Group

Latest From the GFI Blog

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KEQIAOSUOCAI Room Darkening Blackout Curtains Flame Retardant Insulated Window Drapes with Tiebacks,2 Panels,Grey,Each is 60 Wide by 84 Length Is Red Seaweed the Next Big Thing in Plant-Based Protein?
With funding from GFI’s competitive grant program, Beth Zotter is researching a unique source of plant-based protein: red seaweed. Red seaweed has a high protein content and a remarkable umami flavor. Its “red-meat like attributes” are perfectly fit for alternative protein products.