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Emma Ignaszewski @emmaiggie.bsky.social · 17h

Also, we’re hiring for 3 roles right now:

📈 Corporate Engagement Intern - my team! Come help us track the alt protein industry and perform research on key company players.
⚖️ General Counsel
🏛️ Legal Fellow

Learn more >> gfi.org/careers/

Work at the Good Food Institute | GFI

Explore career opportunities at GFI! We’re building a sustainable, secure, and just global food system with alternative proteins.

gfi.org

Emma Ignaszewski @emmaiggie.bsky.social · 17h

I feel so proud to work at @gfi.org where we have a crystal-clear hiring process that gives *every single applicant* updates on where they are and doesn’t leave people hanging.

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Emma Ignaszewski @emmaiggie.bsky.social · 17h

It’s pretty clear that AI is making things difficult on both the hiring side and the job search side. Highly recommend this great piece from @annielowrey.bsky.social at @theatlantic.com summing up AI's impact.

www.theatlantic.com/ideas/archiv...

The Job Market Is Hell

Young people are using ChatGPT to write their applications; HR is using AI to read them; no one is getting hired.

www.theatlantic.com

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Emma Ignaszewski @emmaiggie.bsky.social · 6d

At @reuters.com Transform Food & Agriculture USA, my @gfi.org colleague Caroline Bushnell will lead a conversation on how diversifying protein can strengthen supply chains, respond to consumer expectations, and drive climate progress.

🔗 Register: bit.ly/3HNKWEy + use code GFI200 for $200 off.

Emma Ignaszewski @emmaiggie.bsky.social · 6d

The bottom line is that 71% of Americans are trying to consume more protein, up from 59% in 2022 (IFIC). This proliferation in demand is exactly why it’s more critical than ever to diversify our protein supply.

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Emma Ignaszewski @emmaiggie.bsky.social · 6d

🌎 Climate change. Livestock supply chains account for somewhere between 10% and 20% of global GHG emissions.

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Emma Ignaszewski @emmaiggie.bsky.social · 6d

🦠 Pandemic risk. 3 in 4 new infectious diseases in humans come from animals.
🏥 Personal health. Red meat consumption is continuing to drive chronic diseases.

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Emma Ignaszewski @emmaiggie.bsky.social · 6d

🚰 Water use. Producing a beef burger requires 14x the amount that producing a plant-based burger does.
💉 Antibiotic resistance. More than 70% of medically important antibiotics in the U.S. are sold for use in livestock, potentially fuelling superbugs.

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Emma Ignaszewski @emmaiggie.bsky.social · 6d

The way we produce protein is draining our resources, fueling health risks, and leaving us vulnerable. Here are 5 quick reasons why *protein diversification* isn’t a just a nice-to-have, but rather something we urgently need. 🧵

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Emma Ignaszewski @emmaiggie.bsky.social · 7d

6) Adaptable platforms that can pivot between food, fuel, feed, and more
7) Flexible at the feedstock level (running on woody biomass, ag residues, or gaseous inputs)

Also check out the webinar recording!
www.youtube.com/watch?v=tb_M...

The Business of Alt Protein: The importance of food within the defense industrial base

August's Business of Alt Protein webinar featured a presentation from Dr. Liz Specht, emerging technology fellow through the Horizon Institute for Public Service, on the importance of food within the…

www.youtube.com

Emma Ignaszewski @emmaiggie.bsky.social · 7d

4) Insulates nation from natural disruptions like pandemics or crop failures
5) Strengthens supply chain independence by creating domestic alternatives to imported ingredients like palm oil

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Emma Ignaszewski @emmaiggie.bsky.social · 7d

1) Efficient, eliminates the carcass balancing problem of traditional livestock
2) Enables rapid scale-up to meet surge demand during crises
3) Enhances biosecurity by reducing reliance on fragile global supply chains

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Emma Ignaszewski @emmaiggie.bsky.social · 7d

Food biomanufacturing, including alt proteins, offers advantages that align directly w/nat. security.

Here are 7 benefits from my colleague Pat McAuley in Protein Production Technology, from a convo he had with @lizspecht.bsky.social on a @gfi.org webinar:
shorturl.at/tvjBl

Protein Production Technology International Q3 2025 Page 32

Welcome to the Q3 2025 edition of Protein Production Technology International, the world's only magazine dedicated entirely to scaling up and commercializing alternative proteins. And it's another…

mydigitalpublication.co.uk

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Emma Ignaszewski @emmaiggie.bsky.social · Sep 8

My colleague Enakshi at @gfi.org puts it beautifully in @sf.gazetteer.co

“There’s no debate that people love meat. The real question is, how can we satisfy the world’s growing desire for protein in safe, sustainable, and delicious ways? That’s where cultivated meat and seafood come in.”

Emma Ignaszewski @emmaiggie.bsky.social · Sep 8

This is Dawn. Dawn is a pig living on an upstate NY farm. Meanwhile, people are trying meatballs made from her cells. This is what cultivated ingredients can offer, and it's an exciting—and tasty—new world.

sf.gazetteer.co/some-pig

Some pig

San Francisco companies are creating cell-cultivated meats. Is this the future of nutrition for a hungry planet, or another Impossible dream?

sf.gazetteer.co

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Emma Ignaszewski @emmaiggie.bsky.social · Sep 3

🍔 Sensory studies from NECTAR found there are several products on the market today that consumers say are competitive with beef burgers on taste (namely, @beyondmeatofficial.bsky.social, @impossiblefoods.bsky.social, Morning Star Farms, Redefine Meat & Heura Foods.
www.nectar.org/sensory-rese...

Taste of the Industry 2025 — Nectar

NECTAR's annual Taste of the Industry report will be publish in March 2025 and provide an in-depth sensory analysis of 126 products across 14 categories.

www.nectar.org

Emma Ignaszewski @emmaiggie.bsky.social · Sep 3

🌿 Compared to beef, plant-based meat offers 94% lower GHG emissions, 91% less land use, 93% less water use, 91% less air pollution, and 96% less water pollution.
gfi.org/resource/pla...

Plant-based meat life cycle assessment for food system sustainability - The Good Food Institute

This life cycle assessment by GFI and EarthShift Global compares the environmental impacts of animal-based meat to plant-based meat made with different methods and ingredients.

gfi.org

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Emma Ignaszewski @emmaiggie.bsky.social · Sep 3

Two enormous reasons why alt proteins are so promising for making progress on conventional beef’s poor sustainability performance:

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Emma Ignaszewski @emmaiggie.bsky.social · Sep 3

This article from @mongabay.com details some of the solutions on the horizon, and features some excellent commentary on the alternative protein industry from my colleague Daniel Gertner at @gfi.org.

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Emma Ignaszewski @emmaiggie.bsky.social · Sep 3

What will beef production look like in 50 years? Well, alongside efforts to raise cattle more sustainably, there are serious *alternative protein* solutions on the table today—products that will get better and better on taste and affordability over the next decade.
news.mongabay.com/2025/08/will...

Will we still eat beef in 50 years?

When drought became a perennial visitor to the Beatty Canyon Ranch in Colorado in the late 1990s, Steve Wooten remembers telling his family, “We got to do something different.” Between 1997 and 2003, ...

news.mongabay.com

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Emma Ignaszewski @emmaiggie.bsky.social · Jun 25

So, what are the top cost drivers of fermentation? GFI’s new report found that the top 3 drivers are: 1. Feedstock costs 2. Capital costs 3. Process metrics. What’s promising is that R&D can help to drive down costs.

Learn more with our upcoming webinar:
zoom.us/webinar/regi...

Video Conferencing, Web Conferencing, Webinars, Screen Sharing

Zoom is the leader in modern enterprise video communications, with an easy, reliable cloud platform for video and audio conferencing, chat, and webinars across mobile, desktop, and room systems. Zoom ...

zoom.us

Emma Ignaszewski @emmaiggie.bsky.social · Jun 25

In a world where plant-based meat products cost 2x-4x more per pound than conventional meat, this is a very exciting development.
gfi.org/resource/ana...

Analyzing plant-based meat & seafood sales - The Good Food Institute

Dive deep into sales and consumer data for plant-based meat and seafood. Find key category insights, size, sales growth drivers, purchase dynamics, and consumer insights.

gfi.org

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Emma Ignaszewski @emmaiggie.bsky.social · Jun 25

Have you ever had a mycoprotein steak or chicken nugget made out of fungi? From companies like Quorn & Meati, these products are made via biomass fermentation. @gfi.org just released a report showing these products are starting to close the cost gap with conventional meat.
gfi.org/resource/tec...

Techno-economic insights on fermentation ingredients - The Good Food Institute

This report analyzes the competitiveness and key cost drivers of fermentation-derived ingredients, and identifies critical data gaps.

gfi.org

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Reposted by Emma Ignaszewski

The Good Food Institute @gfi.org · Jun 24

🚨 New report drop!

Fermentation-derived ingredients promise functionality, flavor, and sustainability. But what are the economic realities behind this potential? We partnered with Hawkwood Biotech to find out.

Here are the top takeaways from our latest analysis 👇

Driving down costs: Insights and recommendations from a meta-analysis of techno economic models of fermentation derived ingredients. GFI and Hawkwood logos. Yellow abstract rendering of fermentation tanks.

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Emma Ignaszewski @emmaiggie.bsky.social · May 21

At the Good Food Institute (@gfi.org), we’re looking for our next CEO! Build a new future of food while leading an impactful, engaged team that cares deeply about conserving land and water, reducing emissions, protecting public health, and more. Share and apply by May 28: gfi.org/careers/.

Work at the Good Food Institute | GFI

Explore career opportunities at GFI! We’re building a sustainable, secure, and just global food system with alternative proteins.

gfi.org

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