The Good Food Institute

Building a world where alternative proteins are no longer alternative.

Y CombinatorSummer 2018ActiveConsumerFood and BeverageClimatePlant-based MeatCultivated Meat

What they do

Problem

Conventional meat production is environmentally intensive and increases risks like zoonotic disease while global demand continues to rise.

Solution

The organization accelerates innovation and adoption of plant-based, cultivated, and fermentation-derived proteins through nonprofit research, advocacy, and ecosystem support.

Who it's for

Alternative protein companies, researchers, policymakers, and investors working to develop and scale plant-based, cultivated, and fermentation-based foods.

Founders

Bruce Friedrich

Founder/Executive Director

founder + president of GFI, a global network of nonprofit science think tanks that is accelerating the science of plant-based and cultivated meat to bolster the global protein supply while protecting our environment and promoting global health. Author, Meat, a Publishers Weekly top 10 new release in science. Endorsed by father of synbio George Church, Nobel Laureate (economics) Michael Kremer, primatologist Jane Goodall, scifi master Kim Stanley Robinson, and more. See MeatBook.org.

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Liz Specht

Founder/Senior Scientist

Liz has a bachelor’s degree in chemical and biomolecular engineering from Johns Hopkins University, a doctorate in biological sciences from UC San Diego, and postdoctoral research experience from CU Boulder. She analyzes areas of technological need within plant-based and cultivated meat innovation and catalyzes research to address these needs. In addition to her role at GFI, Liz is a guest lecturer for Singularity University and a fellow at the Sustainability Innovation Lab at Colorado.

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