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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

"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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Round Barstool Iron Breakfast Dining Stool for Kitchen Bar Counter Home Commercial Chair High Stool with PU Cushion LOFT Industrial Style (Size Height 60cm) 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.