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The Good Food InstituteCreating a healthy, humane, and sustainable food supply

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.

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.


Fostering the Next Generation of Innovators

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


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.


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.

“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

Watch Bruce Friedrich’s TED Talk on Plant-Based and Cell-Based Meat
GFI Executive Director Bruce Friedrich explains how new forms of meat production can help address some of the greatest global challenges of our time.
Plant-Based Food Retail Sales Are Growing 5x Total Food Sales
The U.S. retail market for plant-based foods is worth $4.5 billion, according to new SPINS data from GFI and PBFA.
This Scientist Is Developing New Cell Lines for Slaughter-Free Meat
GFI Research Grant recipient Dr. Gareth Sullivan is developing new cell lines for cultivating slaughter-free meat in order to bring down the cost of R&D for good food companies everywhere.
Memphis Meats’ Dr. Jessica Joslin Is Creating the Future of Food, One Assay at a Time
Dr. Jessica Joslin talks about her work as an analytical development scientist at Memphis Meats and what inspired her to bring her skills to the cell-based meat industry.
This Physician Is Healing Her Patients and the Planet
"As one person, even with all of the interactions I have with my patients, my impact is small. But by contributing to the Good Food Institute each month, I can be part of something much bigger."
It's a Perfect Day. Cellular Ag Brings Us Animal-Free Ice Cream.
Cowless dairy producer Perfect Day launched three limited-edition ice cream flavors today. Get the inside scoop. Pun intended.


Join us as we make a better future possible through groundbreaking innovations in food production.

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