Nikhita Mansukhani Kogar

🚀 New Request for Proposals 🚀

Calling all sensory scientists! @goodfoodinst.bsky.social is issuing a RFP to develop a Best Practices Guide for Sensory Evaluation of Alternative Proteins.

If you're passionate about food science and want to shape the future of AP, we’d love to hear from you!

This study provides a uniquely granular view of the environmental impacts of plant-based meat, comparing dominant inputs and processing methods and using real-world, open-access, commercial-scale data, which we've made publicly available on an interactive data dashboard📊

Here are two key takeaways:

> Plant-based meat has, on average, 89% less environmental impact than animal-based meat across the 18 impact categories evaluated.

> Plant-based meat is a sustainable choice, regardless of crop geography, energy source, and ingredient choices.

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.

🌱You may have heard that plant-based meat is more sustainable than its conventional counterparts… but how much more? And why?

✨GFI’s ISO-certified comparative LCA of plant- and animal-based meats, the most comprehensive LCA of plant-based meat to date, has the answers.

gfi.org/resource/pla...

Technical analyses and reports for alternative protein science Our technical analyses and reports identify solutions for alternative protein taste, price, scale parity, and improved environmental sustainability.

🔬 The Good Food Institute's technical analyses identify the most critical research and scale solutions for accelerating alternative proteins’ path to taste, price & scale parity with conventional meat. Dive into our growing library of global & regional reports!! 👇
gfi.org/science/tech...