The Good Food Institute - India

The Future of Protein - Made In India.

The Good Food Startup Manual

An all-you-can-read buffet on planning, launching, and growing a good food business

Plant-Based and Cultivated Meat MOOC

A free online course exploring the science behind plant-based and cultivated meat.

An Ocean of Opportunity

A white paper exploring opportunities to advance the development of plant-based and cultivated seafood and highlighting specific approaches for capitalizing on these opportunities.

Nourishing the World Sustainably

The Good Food Institute 2018 Year in Review.

The Future of Protein Summit

India's foremost plant-based and cultivated meat summit was held in New Delhi in November 2019.

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Imagine a food system where the most affordable and delicious products are also good for our bodies and the planet. Together we are putting sustainable protein on the menu.

Here's how we do it.

Providing Strategic Support to Companies

We work with both start-ups and established companies to ensure marketplace success for products that are transforming the current system.


Fostering the Next Generation of Innovators

We connect food scientists, students, culinary experts, and entrepreneurs with academic and for-profit opportunities in this up and coming entrepreneurial sector.


Educating Institutions

We engage with grant-making institutions, corporations, and governmental bodies to build awareness about the tremendous potential of investments into the plant-based and cell-based foods sector as a component of their sustainability, climate change and public health initiatives.


Building Indigenous Sources of Protein

In India, we work through partnerships to help increase availability of plant-based protein sourced from indigenous crops, in ways that help promote sustainable agricultural practices, provide stable market access, support farmer incomes and create a strong localised supply base for Indian entrepreneurs.

"Impossible Foods, a fourth industrial revolution technology company, makes a plant based food that smells, tastes, looks like real meat… If only 20% of world population switches from eating real meat to alternative proteins it would free up 12% of total fresh water, free 400 million hectares of land and 960 megatonnes of CO2 emission."

Amitabh Kant
CEO of NITI Aayog

"I believe that in 30 years or so we will no longer need to kill any animals and that all meat will either be clean or plant-based, taste the same, and also be much healthier for everyone."

Richard Branson Founder of Virgin Group

Latest From the GFI Blog

Global Innovators Can Make All the Difference in Emerging Markets – The Good Food Institute

by Ramya Ramamurthy – October 4, 2019 One of the major themes on which we focus at GFI-India is the idea of “leapfrogging”—skipping a long-drawn technological evolution process and moving directly to advanced, superior systems. The plant-based and cultivated meat industry wouldn’t be the first to “leapfrog” legacy systems in India: much of the country famously skipped landline […]

3 Key Takeaways on India from the Good Food Conference.

by Varun Deshpande – September 19, 2019 The weather wasn’t the only pleasant surprise.Karl the Fog was in a very obliging mood as 800+ attendees building the future of protein descended on San Francisco for the Good Food Conference in early September, but the most heartening aspect of my adrenaline- and caffeine-fueled trip was the astonishing uptick in knowledge […]

Cultivated Meat: Why GFI Is Embracing New Language – The Good Food Institute

by Bruce Friedrich – September 13, 2019 The common term for avocado in the early 20th century was “alligator pear.” Not so yummy. “Avocado,” it turns out, is a word California’s farmers chose and deliberately advocated for.The California Avocado Growers’ Exchange, established in 1924, made their case in a 1927 public statement: “That the avocado, an exalted member of […]

How Goodmylk Founder Abhay Rangan Is Making Plant-Based Waves in the Indian Dairy Market

by Ramya Ramamurthy – August 20, 2019 In the early days of 2017, Abhay Rangan’s mom Veena spent her nights making plant-based milk by hand at home, ensuring the products were perfectly fresh in the morning. Abhay, then an engineering student at the CMR Institute of Technology in Bengaluru, India, would begin his round of deliveries around the […]

Watch Bruce Friedrich’s TED Talk on Plant-Based and Cell-Based Meat

by Mary Allen – May 21, 2019 How can we fight climate change, mitigate the rise of antibiotic-resistant infections, and produce more food with fewer resources?  GFI Executive Director and 2019 TED Fellow Bruce Friedrich explores how plant-based and cell-based meat can solve some of our most pressing global challenges. Check it out. This talk is also featured in the […]

Ep. 10: No Food to Good Food

In the season finale of our 10 part series Feeding 10 Billion, we focus on one word that has come to dominate our discourse and perfectly captures our theory of change – leapfrog. The themes in our podcast this season have given you an inkling of the range of work happening in the new protein […]