UMass Amherst's new Future of Food Initiative is uniting researchers and partners across disciplines to advance solutions to some of the most pressing food system challenges—including more sustainable methods of producing protein 🙌 Get the details ⤵️

UMass Amherst Launches Historic, Transformational $120 Million Future of Food Initiative | UMass Amherst

Supported by private and public investment, the initiative will establish new research facilities, champion world-class faculty and accelerate interdisciplinary solutions to challenges facing the glob...

umass.edu

Yes! And diversity in our protein supply 🌱🍄🥩

Food Tank@foodtank.bsky.social · 7d ago

“Better food begins with embracing diversity. Whether that's diversity in our fields, diversity in our ingredients, diversity in the people preparing our food, or diversity in the people we welcome around our tables.” -Danielle Nierenberg Tune in live: youtube.com/live/5Vsz5C-... #ClimateWeekNYC

💡🔬 Join us on Thursday to explore innovative student-led research shaping the future of alternative proteins. These special Science of Alt Protein seminars on September 24th and October 1st feature finalists from @gfi.org's Academic Research Challenge. Registration links are in the first comment. 👇

A combination of technological, economic, ecological, and cultural factors just might be lining up to challenge the hold that beef has had on the American diet for decades, says @billmckibben.bsky.social. If so, this would be great news for the planet 🌎 Check out his fantastic new piece:

The New Yorker@newyorker.com · 2w ago

The cost of beef is soaring. As of January, the U.S. total cattle herd was smaller than it had been since 1951. “There seems at least a chance that this moment might also be the high-water mark for cut-up cattle,” Bill McKibben writes.https://newyorkermag.visitlink.me/CxGVNj

🗺️ When’s the last time you checked out our alternative protein ecosystem map? This living resource maps 520+ researchers across 24 disciplines—helping connect the people and expertise advancing global protein innovation. Explore the map ⤵️ https://ecosystem.gfi.org/

The latest data from @copernicusecmwf.bsky.social confirms what many have suspected based on what they've been feeling over the past few months: 2026 has been the hottest summer on record. What does that mean for our food system—and how can protein diversification help? Learn more: bit.ly/4yzo8xh

🐟🔬 How do we grow the future of sustainable seafood production? Together. Join the next Fish & CHIPS virtual huddle to explore differentiation and nutrition, cell line development, and GFI’s PISCES database with other cultivated seafood researchers and innovators. 👉 https://bit.ly/4i8YURr

🇪🇺 Fermentation is powering Europe’s alternative protein investment growth. In the first half of 2026, European alternative protein companies raised €236 million in private investment—up 56% from the same period last year. 💡 Much of that growth came from fermentation. ⤵️

🇯🇵 Japan is positioning biomanufacturing and “new food” tech as strategic engines of long-term economic growth! A new government roadmap outlines more than ¥370 trillion ($2.26 trillion) in anticipated public & private investment across 17 strategic fields through 2040, which include:

🐟🔬 How do we grow the future of sustainable seafood production? Together. Join the next Fish & CHIPS virtual huddle to explore differentiation and nutrition, cell line development, and GFI’s PISCES database with other cultivated seafood researchers and innovators. 👉 https://bit.ly/4i8YURr

📊 Food System Innovations (FSI) crunched the numbers, and according to their research, the food system will blow past its carbon budget by more than 50% if consumption of animal products increases as it is projected to.

Can the world diet be climate-friendly?

How we can feed the growing global population and remain within the food system’s global carbon budget.

foodsysteminnovations.substack.com

A new FAO–WMO report warns that extreme heat is magnifying existing weaknesses across agricultural systems, leading to disruptions in crop yields, livestock health, water availability, and rural livelihoods. Keep reading to learn how protein diversification can play a role in mitigating risk 🧵

Food and Agriculture Organization of the United Nations@fao.org · last mo.

🔥 #ExtremeHeat threatens the livelihoods of 1.23B people. Agricultural yield losses can triple when heat combines with other hazards such as drought & are projected to get much worse as the world warms.    More in @fao.org-@wmo-global.bsky.social report 👉 https://doi.org/10.4060/cd9394en

⭐ GFI is now accepting applications for a Corporate Engagement Intern! This remote, U.S.-based position will conduct research and develop resources to advance the alt protein industry. 💸 Salary: $20/hour; 30 hours/week for 12 weeks ⏰ Apply by Aug. 31: https://bit.ly/4wGNNma

🔥 Grilling season in America is in full swing, but getting familiar favorites like burgers and steaks to the table is becoming more difficult, more expensive, and more vulnerable to disruption 🧵

🇧🇷 Brazil enters the global bioeconomy race with two unique advantages: the scale of its agriculture and its extraordinary plant biodiversity. When this biological wealth is paired with research, it can unlock enormous opportunities. This was the core idea behind GFI Brazil's Biomes Program 🧵

🎉 Join us in welcoming another wave of brilliant Alt Protein Project student champions into our community! Learn more about @gfi.org's 2026 APP cohort hailing from Argentina, Canada, India, Finland, Nigeria, the UK, and the US here: gfi.org/blog/the-alt...

Growth factors have historically been a major cost driver of cell culture. In this seminar, Cameron Semper, Ph.D., will share how genome mining and protein engineering are being used to address this persistent challenge in cultivated meat production. Register: zoom.us/webinar/regi...

“Plant-based meat is ultraprocessed, so it must be unhealthy… right?” It’s a bit more complicated than that. Find out more below from Amy Williams, Nutrition Lead at GFI Europe 👇 Read our in-depth guide on how plant-based meat fits within the UPF discourse: gfieurope.org/is-plant-bas...

Our latest Substack takes a look at promising bioeconomy developments across North America, Europe, APAC, and India—and how GFI is showing up around the world to build ecosystems where plant-based, cultivated, and fermentation-derived proteins can thrive. Dig in: bit.ly/4fFAjSs

🔔 We're hiring a Scientific Community-Building Fellow! This part-time, U.S.-based remote role will empower you to advance plant-based meat science by engaging scientists from underrepresented disciplines in the alt protein space. ⤵️ 📆 Apply by 8/25: https://bit.ly/44Z5u53

Given the staggering inefficiency of conventional beef production—which requires feeding up to 100 calories to a cow to produce just one calorie of beef—Singapore’s approval of cultivated beef is a critical milestone in shaping a brighter and more secure food future for the region and beyond 👏

Elliot Swartz@elliotswartz.bsky.social · 2mo ago

Aleph Farms secures regulatory approval in Singapore. It's the fifth #cultivatedmeat product approved for sale in Singapore, and the first for cultivated beef in the country. Restaurant introductions expected in 2027: www.greenqueen.com.hk/aleph-farms-...

All animal-based proteins result in more emissions than plant-based proteins—but beef is hands down the biggest emitter. It's also one of the most commonly consumed meats in America. (1.3 pounds per week, the equivalent of SIX Big Macs 🍔)

Project Drawdown@projectdrawdown.bsky.social · 2mo ago

Red meat production accounts for 30% of global food-related emissions but generates only 5% of dietary calories or 2% of the global protein supply. That's why Project Drawdown researcher @enviroem.bsky.social calls it the coal of the food system: https://bit.ly/4x2yGnz

📣 Big news for alt protein researchers: Coefficient Giving has expanded their R&D funding opportunity from $10 million to $30 million—and added a second application round. Here's what's new ⤵

Europe has already experienced 2 unprecedented heatwaves this summer—and it's been straining food production. The problem cuts both ways: our food system is not only especially exposed to climate change, it’s also one of its major drivers. More from @gfieurope.org: bit.ly/4fxu6Xi

For plant-based meat and other sustainable proteins to reach their full potential, innovation must move faster and with more precision. A new paper in @natfood.nature.com, co-authored by GFI’s Bianca Datta, examines how AI could help researchers speed progress across every stage of food innovation 🧵

🫘 Tofu and beans are having a moment. But is this enough to make healthier and more sustainable dietary patterns mainstream? Check our new blog post: gfieurope.org/blog/tofu-an...

Tofu and beans are having a moment. What does this mean for efforts to build a more sustainable food system? - GFI Europe

The growing interest in tofu and pulses is good news. But is this enough to ensure that healthier and more sustainable diets become mainstream?

gfieurope.org

Scientists have found a promising way to turn food and farm sidestreams into useful fats—and a new study suggests it could eventually compete with existing products on price. Details from @gfieurope.org: bit.ly/4wf5UQD See highlights below 👇🧵

🔥 Hot opportunity! 🔥 If you're interested in entrepreneurship, check out the Bezos Centre for Sustainable Protein's Sustainable Food Accelerator, offering £100k of equity-free funding and corporate pilots. Applications accepted through August 21st. bezoscentre.co.uk/sustainable-...

Sustainable Food Accelerator - Bezos Centre for Sustainable Protein

Backed by world-class funding and expertise to help ambitious founders scale faster.

bezoscentre.co.uk

From beer and bread to soy sauce and sauerkraut, once the power of yeast was discovered, it never left the kitchen. Precision fermentation is now expanding the menu, offering a way to produce proteins, fats, and other ingredients using far fewer resources. Read more: bit.ly/4vDB5UN

Cultivated meat pioneer Mosa Meat has secured €875,000 from a Dutch state-backed investment fund—to help "bridge the gap between breakthrough science and commercial reality, bringing that vision within reach." Get the details:

Mosa Meat Gets $1M Dutch Govt Loan to Take Cultivated Beef Beyond Europe

Dutch cultivated meat pioneer Mosa Meat has received an €875,000 ($1M) loan from state-owned Invest International to fuel its international expansion.

greenqueen.com.hk