Animal meat production for 8 billion people is not feasible, which is why hundreds of companies and start-ups are looking for alternatives. The Good Food Institute (GFI) is an international NGO that supports and tries to accelerate this process to make the global food system better for the planet, people, and animals. Corporate Engagement Manager Carlotte Lucas talks about their three priorities, mission and beliefs: “It is key to fully adopt alternative protein.”
Unlike many food companies and start-ups, The Good Food Institute is funded by philanthropy. And fortunately there are enough individuals and organizations that consider this subject important, because GFI is represented worldwide.
Accelerating alternative proteins
Globally, GFI develops the roadmap for a sustainable, secure, and just protein supply. “We identify the most effective solutions, mobilize resources and talent and empower partners across the food system,” explains Carlotte Lucas, based in Amsterdam and part of the Good Food Institute Europe. “It is my job to connect and support all parties that are or want to be involved with this topic in order to accelerate the change.”
Realize breakthroughs
She is not allowed to mention the names of affiliated companies, but Carlotte spends much of her time engaging with major food businesses to help them understand and become active in the alternative protein space. “In addition to companies, we work with scientists and policymakers to advance plant-based and cultivated meat. Education and creating awareness are part of our daily business.”
The importance of sustainable options
Despite the fact that people are aware that eating meat is not necessarily healthy, is not animal-friendly and has an impact on the environment and climate - more meat is being consumed than ever before. “Consuming meat is very personal and also depends on historical patterns and culture. We will make more progress by changing the default choices than by trying to change every single person’s mind,” Carlotte states. Therefore, replacing conventional animal meat with more sustainable options is key, finds Carlotte. “Because by making meat from plants and cultivating it from cells, we can reduce the environmental impact of our food system, decrease the risk of zoonotic disease, and feed more people with fewer resources.”
Taste, price and convenience
It is GFI’s mission to make alternative proteins delicious, affordable and accessible across Europe. “Actually we want to create a world where alternative proteins are no longer alternative,” she says. To achieve this, the products will need to taste the same or better, cost the same or less, and be just as widely available as conventionally produced meat. What are the challenges and opportunities?
Challenges and opportunities
Last year Carlotte conducted a market research study to identify the most pressing challenges across the industry in Europe, highlighting opportunities for research and innovation across the value chain. One of the key themes is that consumers do not think products are at taste parity yet, and therefore companies still have work to do. There are many ways to address this but one opportunity when it comes to end product formulation is improving the fat and moisture performance in plant-based products. “Plant-based fats don’t give the same quality and juiciness as animal based fats. That’s why we have a research grant programme that focuses on this particular characteristic. Another big industry-wide challenge is infrastructure. If we want to produce what consumers are asking for, we need to rapidly scale manufacturing capacity and build 800 new plant-based factories by 2030. Looking at that target, we are definitely not on track.
Collaboration to turn the tide
According to Carlotte, the added value of cross-sectoral collaboration between companies and start-ups is evident and critical to address these challenges. “These small, agile pioneers need the resources, facilities and network of the large corporates to make a real impact. And vice versa, these giants have to innovate to stay on the market. That's why we value initiatives like Brave New Food. We need each other to break down barriers and turn the tide.”