📈 Impact: Help shape the flow of capital into high-impact alt protein solutions
🤝 Network: Work with leading investors, founders, and funders across the ecosystem
🌱 Mission: Accelerate a food system that’s better for people, animals, and the planet
Learn more about what we do: gfi.org/about/
🕰️ Time off: Generous PTO + paid holidays
🏥 Benefits: Comprehensive health, dental, and vision insurance
💼 Retirement: 401(k) with employer match
We’re looking for someone to lead & grow GFI’s efforts to champion the inclusion of alternative proteins in investment portfolios, identifying opportunities and solutions to mobilize capital for alternative protein scale-up and commercialization.
Job alert! We’re #hiring for a capital mobilization manager at @gfi.org.
>> gfi.org/job/?gh_jid=...
💰 Salary: $106,000–$111,000 (commensurate with experience)
🌎 Location: Remote (U.S.-based), with occasional travel
📄 New from @wbcsd.bsky.social: A roadmap to more protein-diverse food systems.
Protein diversification—a shift toward a broader mix of proteins like plant-based, cultivated, and fermentation-derived meat—is a practical lever for boosting climate resilience, food security, and public health. 🧵
🏛️ Noncommercial foodservice opportunities. Plant-based protein sales saw a year-over-year increase in dollar sales of 12% in business & industry cafeterias, and 18% in government foodservice settings.
🌮 Familiar flavors. 44% of consumers say that what would encourage them to choose a plant-forward option from the menu at a restaurant is having flavors they love.
😃 Selling taste. While 54% of consumers say they would not order a plant-based meat dish because they wouldn’t like the taste, nearly 90% who had tried a plant-based meat dish were satisfied with the taste, texture, and value.
🍽️ Almost 25% of consumers say the first time they tried plant-based meat was in foodservice.
Check out @gfi.org’s new report on #plantbased food sales in foodservice & restaurants, including insights like...
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/
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.
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...
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.
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.
🌎 Climate change. Livestock supply chains account for somewhere between 10% and 20% of global GHG emissions.
🦠 Pandemic risk. 3 in 4 new infectious diseases in humans come from animals.
🏥 Personal health. Red meat consumption is continuing to drive chronic diseases.
🚰 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.
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. 🧵
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...
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
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
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
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.”
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
🍔 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...
🌿 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...
Two enormous reasons why alt proteins are so promising for making progress on conventional beef’s poor sustainability performance:
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.
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...
