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Building a world where alternative proteins are no longer alternative.
The Good Food Institute is a nonprofit working internationally to accelerate alternative protein innovation. Globally, meat consumption is the highest it’s ever been. According to the UN, global meat production is projected to double by 2050. With plant-based meat, cultivated meat, and fermentation, we can mitigate the environmental impact of our food system, decrease the risk of zoonotic disease, and ultimately feed more people with fewer resources. By making meat from plants and cultivating meat from cells, we can modernize meat production.
The Good Food Institute (GFI) is a nonprofit think tank focused on advancing plant-based and cultivated meat to improve planetary, human, and animal outcomes. It provides research, policy, and industry insights to accelerate alternative proteins worldwide.
GFI curates and disseminates scientific research, market insights, and policy analyses; maintains databases (research funding, company/industry data, cell lines, alt-protein resources), and offers education and career resources. It supports research grants, analyzes lifecycle, LCA, fermentation, and industry dynamics, and connects researchers, startups, and policymakers to accelerate the development and adoption of plant-based, cultivated, and fermentation-based proteins.
Who it’s for: Researchers, policymakers, startups, investors, industry professionals, and educators focused on alternative proteins and sustainable food systems.
Active for research, policy, and industry engagement; extensive funding of research projects and collaboration networks; nonprofit think tank with global scope
founder + president of GFI, a global network of nonprofit science think tanks that is accelerating the science of plant-based and cultivated meat to bolster the global protein supply while protecting our environment and promoting global health. Author, Meat, a Publishers Weekly top 10 new release in science. Endorsed by father of synbio George Church, Nobel Laureate (economics) Michael Kremer, primatologist Jane Goodall, scifi master Kim Stanley Robinson, and more. See MeatBook.org.
Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from UC San Diego, and postdoctoral research experience from CU Boulder. She analyzes areas of technological need within plant-based and cultivated meat innovation and catalyzes research to address these needs. In addition to her role at GFI, Liz is a guest lecturer for Singularity University and a fellow at the Sustainability Innovation Lab at Colorado.
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