The ocean gives us so much—from clean air and climate regulation to nutrition and livelihoods for millions. In return, we must to protect its health for the future. Global demand for seafood puts this future at risk.
🌊 This #WorldOceanDay, let's imagine more fish in the sea AND on our plates.
Our ocean is already under tremendous pressure from the conventional seafood industry, yet demand continues to rise. Better fisheries management matters—but it won't be enough on its own.
We need to invest in new methods of seafood production.
The Good Food Institute
The Good Food Institute
Some of the most important developments in sustainable protein innovation aren't the ones making headlines.
Our latest Substack contextualizes the key bright spots and challenges for the plant-based, cultivated, and fermentation-derived protein sector in 2025: https://bit.ly/3RMN1p6
Our sr. lead scientist Claire Bomkamp dropped by the Climate One podcast to talk cultivated meat production, how the industry can scale, and the potential for hybrid (plant + cell) products to solve taste and price challenges.
Check it out ⤵️
Coefficient Giving launched a new RFP offering up to $10MM for alt protein R&D that advances:
🔬Off-flavor reduction in plant- + fermentation-derived protein ingredients
🟡 Fat alternatives for flavor generation
🥚 Egg reduction + replacement
🐟 Characterizing fish flavors in welfare-priority species
