Alt Protein Planet
The Good Food Institute, Adam Leman, Ph.D., Elliot Swartz, Pepin Andrew Tuma, Chelsea Montes de Oca, Amy Williams, Amy Huang, Dr. Faraz Harsini, Daniel Gertner, Marika Azoff, Kimiko Hong-Mitsui, Amanda, Ilya Sheyman, Jody Kirchner, Tom Chapman, Bianca DattaBuilding a world where alternative proteins are no longer alternative.
| Platform |  | Pricing | Only free issues |
|---|---|---|---|
| Publishes | Weekly | Issues | 24 |
| Subscribers | Read | thegoodfoodinstitute.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
How to build a thriving alt protein ecosystem in 2025
# Walking the path forward together
What the headlines missed about alt proteins in 2024
## Seeing the whole alternative protein picture
What to eat on a burning planet? More alternative proteins
This month, The New York Times wrapped up "What to Eat on a Burning Planet," a series that explored bold ideas for sustainably feeding a rapidly growing population in the face of challenges (shifting weather patterns, lower crop yields, and...
Guardrails to prevent greenwashing are increasingly getting stronger
## As sustainability regulations surge globally, alternative proteins are in a prime position to excel.
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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 am the Lead Fermentation Scientist at the Good Food Institute. I am focused on engineering a new paradigm in food production. My areas of expertise are in microbial fermentation, precision fermentation, and molecular biology.
Scientist at The Good Food Institute (gfi.org) focused on cultured meat. Based in Brooklyn, NY.
Proud Legislative Director at The Good Food Institute, rabblerouser, son, uncle, friend.
I'm passionate about storytelling as a tool to elevate marginalized groups and mobilize communities for social good. I am proud to help build a world where alternative proteins are no longer alternative at GFI.
I come from a background in medical communications, with a particular focus on open science advocacy and patient education. I now work at the Good Food Institute Europe as Nutrition Lead and as part of the communications team.
Amy Huang is the Senior Associate Director of Scientific Ecosystems at the Good Food Institute. You can contact her by email at amyh@gfi.org.
Dr. Harsini is a biomedical and food systems scientist and serves as the Bioprocessing Senior Scientist at the Good Food Institute.
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 danielg@gfi.org.
Interim Director of the Good Food Institute Japan. Formerly led investment in IntegriCulture and later served as Head of Corporate Strategy. Pursuing an Executive MBA, living in Japan with a rescued bunny.
Amanda Bess, Ph.D. is the Analysis Manager at The Good Food Institute where she specializes in leading novel analyses to identify the highest impact solutions for creating a sustainable protein supply.
CEO @ Good Food Institute. Midwesterner.
Jody Kirchner leads GFI’s market research and consumer insights function, providing data and insights to educate the alternative protein ecosystem.
Tom is a Sustainability Advisor with over ten years of experience empowering companies, fund managers, and donors with robust, transparent, and holistic approaches to evaluate their environmental, social, and governance results.
Bianca Datta is the Scientific Partnerships Manager at the Good Food Institute.
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