Alt Protein Planet
The Good Food Institute, Chelsea Montes de Oca, Matt Hotze, Daniel Gertner, Jody Kirchner, Curt ChaffinWe 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 | 50 | Founded | 2 years ago | Last Issue | a month ago |
| Active | |||||
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thegoodfoodinstitute.substack.comLatest Issues
Protein demand is straining supply chains. Diversification is opening doors for alt proteins.
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Protein is now the number-one nutrient Americans pay attention to in their diets, outranking calories and sugar. It’s clear that what began as a consumer trend has crystallized into a structural shift in demand—and companies a...
Feeding the future without feeding risk
Shutterstock/David Tadevosian
Many people say they prioritize health when choosing what to eat—but what do we really mean by “healthy”?
Health extends beyond the nutrients on our plate. It also reflects how our food is produced and the ri...
Food system innovation is inseparable from water policy
Credit: Shutterstock/Straga
In Türkiye’s Konya basin, hundreds of massive sinkholes have appeared as aquifers collapse from groundwater over-extraction.
In South Asia, groundwater depletion and erratic monsoons are pushing hundreds of mil...
Closing the taste gap, growing the category
Credit: Ricka_kinamoto
Plant-based milk may feel like a modern invention, but it’s anything but new. For millennia, people around the world have made coconut, rice, soy, and almond milks. But over the past couple decades, plant-based milk...
Beyond the ultra-processed narrative
Credit: Motif FoodWorks
Special thanks to Taylor Leet-Otley, GFI’s Senior Consumer Research Lead, and Chelsea Hammersmith, GFI’s Corporate Engagement Content Specialist.
If you’ve followed recent food headlines, you’ve...
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| Subscribers | Engagement | 72 | Monthly Web Visits | ||
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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'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.
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.
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.
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