Growing meat directly from plants, microbes, and animal cells will allow us to build a food system that is better for human, animal, and planetary health. However, catalyzing this paradigm shift is a vast, multidisciplinary effort that requires scientists and engineers from disciplines ranging from tissue engineering and synthetic biology to computational science and chemical engineering. This workshop explored the state of plant-based, cultivated, and fermentation-derived meat research with a focus on illuminating the white spaces in alternative protein science that need to be filled if we're to feasibly feed the world with these novel food technologies and power a transition away from industrial animal agriculture.
Amy helps lead GFI’s efforts to transform universities into engines for alternative protein research and education. She supports students and researchers in developing research clusters, addressing key technological bottlenecks, and building the academic ecosystems needed to power the future of food. Amy has a background in global health, education, effective altruism, and design thinking. She holds a bachelor’s degree in economics from Harvard University and is thrilled to be devoting her career to accelerating alternative proteins in the service of human, animal, and planetary health.