European sustainable protein sector raises €2.2 billion as market matures
Conrad AstleyNew data released today by the Good Food Institute reveals sustainable protein companies across Europe raised more than €2.2 billion throughout 2021.
Fermentation
Beyond Veganuary – what are this year’s sustainable protein trends?
Carlotte LucasAs the range of delicious plant-based options available across Europe expands, we look at what this year's Veganuary launches tell us about what to expect from sustainable proteins in 2022.
Our favourite moments from a breakthrough year
Emily Johnson2021年是一个突破的植物性食物, cultivated meat and fermentation.
A cow’s worth of protein every two minutes – how fermentation could feed millions
Sophie ArmourIt might get less attention than some of the latest plant-based and cultivated meat innovations – but its flexibility, low production costs and the sheer simplicity of its inputs mean fermentation could soon be feeding millions of people.
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你的业务指导,科学BOB体育登陆policy of plant-based and cultivated meat in the UK.
Food was absent from the COP26 agenda. It must be central to COP27
Alice RavenscroftThere is one sector that was completely absent from high level discussions, despite causing 21% of global emissions: animal agriculture.
COP26 agricultural investment must change how meat is made
Sophie ArmourGFI Europe calls on governments to direct at least 10% of the agricultural innovation funding announced at COP26 today towards changing meat production.
COP26 forest fund ‘must help move away from animal agriculture’
Conrad AstleyThe Good Food Institute has welcomed a deforestation pledge – but is calling for some of the promised forest protection fund to be invested in sustainable food.
COP26: Why world leaders need to be talking about sustainable proteins
Alice RavenscroftGFI will be on the ground in Glasgow, encouraging national governments to include sustainable proteins – making meat from plants and cultivating it from cells – into their national plans.
Chancellor’s research fund could put UK at the forefront of global sustainable food industry
Elena WaldenA new way of thinking about how we feed our growing population is sweeping the planet – and the UK risks losing its chance to carve out a leadership role in this rapidly growing area.
