Alt Protein Planet
The Good Food Institute, 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 | 56 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
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thegoodfoodinstitute.substack.comLatest Issues
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 Fourth of July grill
Photo credit: Beyond Meat
This Fourth of July, millions of people are expected to barbecue over the holiday weekend. Burgers, steaks, ribs, hot dogs–these are all typical fare for an Independence Day spread. But getting those familiar stap...
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...
Imagine a thriving world, fed sustainably
The case for imagination
History is full of futures that once seemed improbable.
Not long ago, the idea that most people would carry a supercomputer in their pocket sounded like science fiction. The internet was once dismissed as a nic...
The future of protein is still being built
The headlines around alternative proteins often focus on tightening capital markets, company restructurings, and a more cautious investment environment. But those headlines don’t capture the full story unfolding behind the scenes
Over the...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for Alt Protein Planet.
| Subscribers | Engagement | 72 | Monthly Web Visits | ||
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| 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'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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