Alt Protein Planet
The Good Food Institute, Caroline Christophersen, Chelsea Montes de Oca, Daniel Gertner, Jody Kirchner, Curt Chaffin, Matt Hotze, Sarah BackerWe unlock the knowledge and resources needed to transform how meat is made—satisfying rising food demand in ways that accelerate climate progress, protect animals and ecosystems, and strengthen public health.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 58 | Founded | 3 years ago | Last Issue | 6 days ago |
| Active | |||||
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thegoodfoodinstitute.substack.comLatest Issues
Signals from the bioeconomy in July
Jordan Opel/Unsplash
North Carolina has long been synonymous with sweet potatoes. The state grows more than any other in the country, supplying grocery stores, restaurants, and export markets around the world. But a recent report from the...
Plant-based consumers are more valuable than you think
Photo credit: Adobe Stock
Plant-based consumers are often portrayed as a niche market. But the data points to a broader and more diverse consumer base.
Consumers interested in plant-based eating are more valuable than the average shopper...
Brewing a better plate: The case for precision fermentation
Table of contents
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Introduction: Why precision fermentation?
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New options on a 7,000-year-old menu
1. Today’s Specials
2. Tomorrow’s Specials
3. How are the scientists doing it?
1. Genetic engineering
2. Int...
The hidden national security threat on your summer grill
Photo credit: Beyond Meat
This summer, millions of people will fire up the grill for backyard BBQs. Burgers, steaks, ribs, hot dogs–these are all typical fare for a BBQ spread. But getting those familiar staples to your plate has become in...
Protein security for the Global South
As climate shocks intensify and protein demand rises, many countries face a difficult equation: how to improve nutrition, support agricultural livelihoods, and expand food production without exacerbating environmental pressures.
These pres...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Alt Protein Planet.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
The Good Food Institute (GFI) is a nonprofit think tank advancing alternative proteins as an essential solution needed to meet the world’s climate, global health, food security, and biodiversity goals.
I believe waste is a failure of imagination. Engineering microbes can turn unused carbon into valuable products, echoing nature's own systems which transform waste into beauty and leave nothing polluting behind.
I'm passionate about storytelling as a tool to mobilize communities for social good. I am proud to help build a world where alternative proteins are no longer alternative at GFI.
Daniel Gertner is the lead economic and industry analyst at the Good Food Institute. Daniel identifies market opportunities and analyzes the alternative protein industry landscape. You may contact him by email at [email protected].
Jody Kirchner leads GFI’s market research and consumer insights function, providing data and insights to educate the alternative protein ecosystem.
As a Senior Fellow for the Good Food Institute, Curt shapes the role of innovative food and agriculture in the growing bio-based economies around the world. Prior to becoming Senior Fellow, Curt served as GFI’s Senior Director of Policy.
Environmental and water treatment engineer turned alternative protein advocate. I'm a student of alternative proteins, leadership, water scarcity, and the emerging power of ordered and accessible data.
As a Policy Associate at the Good Food Institute, Sarah works with the Policy & Government Relations team to advance policies and partnerships that support a more sustainable, resilient, and equitable food system.
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