Connecting Research and Experts with Journalists

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The rising global demand for seafood is stretching the production capacity of our ocean and coasts beyond sustainable limits and threatening biodiversity. Plant-based and cultivated seafood can help fill the growing gap with a significantly smaller environmental footprint.

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This white paper explores how plant-based and cultivated seafood could fill the growing seafood supply gap while reducing emissions associated with conventional seafood production.

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Food innovation at the dinner table and the mess hall is essential to national defense, biosecurity, and warfighter readiness.

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A new study from​ the Good Food Institute (GFI), a​ long​-​standing World Business Council for Sustainable Development (WBCSD) partner and alternative protein research and advocacy organization, indicates ​​​​that a shift toward alternative proteins in the US protein supply would enable​ ​a significant amount of land to be repurposed​ ​for agroecological and regenerative farming​ and​ ranching​ as well as ​​f​or ​habitat restoration and conservation​​.