Two HUGE nationwide fast food launches of plant-based meat announced this week at major chains, including a big reversal from one CEO.
1) KFC rolling out Beyond Meat plant-based chicken options nationwide next Monday, after first trialing them in 2019. cnbc.com/2022/01/04/kfc…
2) Chipotle launched a plant-based chorizo option nationwide earlier this week—its first new meatless protein option since adding tofu-based sofritas in 2014. cnbc.com/2022/01/03/chi…
Back in 2019, Chipotle's CEO had expressed skepticism ("I’m not sure plant-based foods that look and taste like meat are a long-term trend"), and he criticized some companies for what he perceived as highly processed products. cnbc.com/2019/09/30/chi…
While the plant-based chorizo launch is a limited-time offer (as most new menu launches are, at least nominally), the last two years show that interest in plant-based meat is here to stay.
Delighted to see Chipotle changing its tune and being receptive—better late than never!
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We have TWO full-time openings on my team at @GoodFoodInst, both working to mobilize research funding toward the highest-impact areas to advance alternative proteins. (1/4) gfi.org/careers/
#1: A program manager to run our ~$5M/year Research Grant Program. With a grantee community 70+ researchers strong, this program has a catalytic impact on the field. Looking for someone w/ grant program management experience to take it to the next level. gfi.org/job/?gh_jid=57…
#2: A PhD scientist w/ science policy experience to serve as our primary liaison w/ govt research funding agencies, program officers, etc. to persuade & support these entities to fund more alt protein research.
A @AAAS_STPF Fellow would be a great fit! gfi.org/job/?gh_jid=57…
Today's must-read article, with some selected (highly alarming) quotes and my 2 cents below on why we can't afford NOT to invest in alternative protein R&D and infrastructure: theguardian.com/environment/20…
"Eight or more variants of avian flu, all of which are able to infect and kill humans and are potentially more severe than Covid-19, now regularly rattle around the world’s factory farms barely noticed by governments."
"Earlier this month, China’s CDC identified several mutations in two recent H5N6 cases. The spread of H5N6 is now a 'serious threat' to the poultry industry & human health, said Gao Fu, CDC director, & Shi Weifeng, dean of public health at Shandong First Medical Univ."
Ever wonder which research labs are working on #alternativeprotein projects? Looking to find a potential collaborator or co-founder to launch your idea? Thinking about making a career leap into this field?
🧵 Here are a few resources that researchers should know about:
The Research Labs Database catalogues labs that have active projects underway to develop non-proprietary technologies and knowledge to advance the #alternativeprotein field. gfi.org/resource/resea…
The Collaborative Researcher Directory contains researchers who have expressed an interest in partnering up on #alternativeprotein-related research projects, even if they don't yet have active work underway in this area. gfi.org/resource/colla…
This is fascinating. Check out the author affiliations on this new paper: Department of Livestock Products Technology, Institute of Tropical Agriculture and Food Security, Division of Veterinary Medicine, etc., all from India and Malaysia. (1/4) ejast.org/archive/view_a…
From the abstract: "To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers." (2/4)
They continue: "The new challenges of increasing demand of meat with the increasing population could be fulfilled by [cultivated meat at scale]... The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world." (3/4)
.@jan_dutkiewicz strikes again with another diligently referenced, methodical parsing of the contradictions among what's touted and what's actually possible *at scale* in meat sustainability.
The nuance I'll add (which Jan covers but may not be apparent from a glance at the thumbnail) is that I think we actually *can* have our cake (meat) and eat it too if we think bigger — beyond incremental improvements, to taking the animal out of the equation altogether.
Here's the crux of it: "Proponents of regenerative agriculture also offer no mechanism for reducing the amount of mass-produced meat consumers currently buy...."
Quick personal update: I'm delighted to announce that today I'm taking the baton from @orthostichy to step into the role of director of our Science & Technology team at @GoodFoodInst. 1/6
David is off to start an exciting new endeavor in the alternative protein realm (I can't spill any beans for him!), and I'm honored to carry forward the strategic and collaborative ethos he embedded in our team and our work. 2/6
After nearly 5 years at GFI, I couldn't be more proud of our growth and transformation from a scrappy, young start-up nonprofit to a professional, polished, full-fledged organization hastening the arrival of a good food future. 3/6