People in every corner of the planet need our food system to be sustainable, secure, and just. Yet consumption of conventionally produced animal meat—which causes multiple existential risks (climate change, antibiotic resistance, pandemic risk, loss of biodiversity)—continues to rise. Alternative proteins—meat made from plants or cultivated from animal cells—can decouple meat production from a host of harms and usher in a more restorative, resilient food future. Given that taste, price, and convenience determine what most people eat, GFI works around the world to advance alternative proteins to be as delicious, affordable, and accessible as conventional meat. By reimagining how meat is made, we can help get the world to net-zero emissions, protect global health, feed more people with fewer resources, and enable animals and ecosystems to recover and thrive. FEATURED GUEST Sheila Voss, Vice President of Communications, The Good Food Institute Voss serves as the vice president of communications for The Good Food Institute, an international network of nonprofit organizations working to create a sustainable, secure, and just food system. As a nonprofit think tank and open-access resource hub powered by philanthropy, GFI works around the world to advance alternative protein science, policy, and markets to tackle the biggest challenges of our time: getting to net-zero emissions, feeding 10 billion, protecting global health,… Continue Reading COFFEE BREAK: Alternative Proteins are to Agriculture as Renewables are to Energy: The Future