GFI Europe January Newsletter
The Good Food Institute Europe
Advancing plant-based and cultivated meat in Europe to build a better food system for people, planet and animals.
This month: our search for GFI Europe’s next Managing Director, the philosophy of cultivated meat and the most-predicted trends in sustainable proteins for 2023.
Featured story?
GFI Europe is now hiring for a new Managing Director – and is seeking your help in finding them! Here, our current Managing Director Richard Parr reflects on building GFI Europe from a one-man startup to a fully-fledged nonprofit, and discusses the importance of finding great candidates for this exciting role.?
“When I first took the role of Managing Director (and first ever employee) of GFI Europe in 2019, the scope for making a real impact was clear. Reflecting on the four years that have passed since, I could hardly have imagined just how much we would achieve.?
“Working with partners across Europe to defeat the ‘veggie burger ban’, attracting the attention of the conventional meat industry, and putting sustainable proteins on the table at the United Nations climate change conference are just a few of my highlights. And, thanks to the support of GFI’s family of donors, we’ve built a fantastic team of 22 experts – and counting.
“After four years, I am moving on to a higher-level role within GFI Europe, handing the baton to a new Managing Director to lead the organisation in its next exciting phase. Finding the right person to take on this incredible role is essential, and I would encourage you to consider applying yourself, or to share this role with your network, to help us drive forward GFI’s vital work in Europe.”?
Top stories
Money, mycelium and micronutrients – the most-predicted sustainable protein trends for 2023 With so many predictions flying around for the new year, our Corporate Engagement Manager Carlotte Lucas tallies up what key outlets and experts are predicting.
EU approves two new novel fermentation-made ingredients from MycoTechnology Inc. Developed using cutting-edge fermentation techniques, these new ingredients can improve taste and nutritional profiles for sustainable protein options.
95% of chefs expect higher demand for plant-based options over next decade German company GEA Group published a new report (in both English and German) outlining the state of play in the sustainable proteins sector, and the promising findings of an international survey of chefs on plant-based, fermentation-made and cultivated meat.
Bio Base Europe – bridging the gap over the innovation ‘valley of death’ The Bio Base Europe pilot plant offers a lifeline to bioscience companies navigating the treacherous period known as the valley of death, where resources for R&D run out before new funding for commercialisation can be generated. Our policy team visited their state-of-the-art pilot and demo facilities.
Building the cultivated meat farm: how to involve farmers in a transition to cultivated meat RESPECT Farms have launched a feasibility study exploring how European farmers could be involved in decentralised cultivated meat production. The research will explore animal-friendly cell-selection, circular cell-feed and functional farm-suited fermenters. Release in English, German and Dutch.
How can land use policy help the UK reach a net-zero food system? Green Alliance this month published a new paper recommending? ￡120 million in government funding for sustainable proteins, as part of a policy framework that could double British wildlife populations and boost farmers’ incomes.
New EIT Food whitepaper showcases the protein diversification landscape in Europe. Published at the end of last year, this report highlights the critical elements needed to advance plant-based, fermentation-made, and cultivated meat, and calls on the EU to invest and improve policies to help innovation flourish.
领英推荐
Singapore regulators approve GOOD Meat’s serum-free cultivated chicken. Singapore has approved GOOD Meat's serum-free media for commercial use, helping scale up production and drive down the cost of cultivated meat.
German startup using protein spinning to innovate plant-based whole cuts attracts investors Berlin's PROJECT EADEN is among the startups creating the next generation of plant-based foods using innovations such as fibre spinning, where fine protein strands are spun together to recreate the complex texture of steak. [Article in German]
Meet the researcher: Luca Lo Sapio on the fascinating philosophy of sustainable proteins
Luca Lo Sapio is Assistant Professor of Moral Philosophy and Bioethics at the University of Turin, and believes humanities are an essential part of the puzzle if sustainable proteins are to become truly mainstream. Read about his work to build a network of researchers interested in cultivated meat and seafood from across academic disciplines.
Events, opportunities and resources:?
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