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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.
Expanding Our Ingredient Repertoire to Build the Good Food Future
Plant-based proteins get all the press these days, but other ingredients and production techniques will be necessary to replicate all products currently derived from animals. Cellular agriculture, recombinant proteins, and other species like fungi can all help build an animal-free future.
Before the Butcher Acquisition Signals Plant-Based Meat’s Growing Prominence
The owners of Jensen Meat Company have acquired plant-based meat manufacturer Before the Butcher.
How Miyoko’s Product Developers Found Their Way to Food Science
A chef and almost-opera-singer share how they became pioneers in the science of plant-based cheese.
Why Plant-Based Meat Will Ultimately Be Less Expensive Than Conventional Meat
Right now, plant-based meat commands a premium in most restaurants and grocery stores. That's going to change.
Big Meat is Giving Plant Protein a Go
Perdue, Tyson, Hormel, and Nestle are responding to consumer demand for plant protein.


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

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