Jen Lamy

sustainability at @EmersonCollege
formerly @GoodFoodInst and @CeresNews
views are my own

[The Good Food Institute @GoodFoodInst]

125-year-old seafood processor Handy Seafood just debuted its first plant-based option 🦀🌱🙌

It's awesome to see another legacy seafood company recognizing the importance of diversifying its offerings to appeal to a wider consumer base! https://t.co/sqXvrCATaE

[Ezra Klein @ezraklein]

“The thought experiment that helped me is if I could die, or have a member of my family die, by being euthanized by gas, or have what I just described happen to them, what would I give to get the gas? And the answer is everything.” https://t.co/PLfnRSMOV3

[Nature Biotechnology @NatureBiotech]

No bones, no scales, no eyeballs: appetite grows for cell-based seafood - @EmWaltz https://t.co/5p4yDG4bEs

[Good Food Science 🔬 @GoodFoodScience]

Join us Wednesday to hear @VTFoodScience Assistant Professor in Cellular Agriculture, @RezaOvissipour, speak about his GFI-funded research and his role in the newly formed National Institute for Cellular Agriculture.

Register here: https://t.co/1Rg3QHVnzF

[The Good Food Institute @GoodFoodInst]

📣 BREAKING: @USDA is awarding @TuftsUniversity $10M to establish the National Institute for Cellular Agriculture: a flagship American cultivated protein research center of excellence 🇺🇸🧫

Representatives @rosadelauro & @RepKClark joined us in celebrating this milestone:

[Bruce Friedrich 🔸 @BruceGFriedrich]

Govt climate policy must include alt proteins or the Paris agreement will be impossible, argue @anandrg, @EnergyInnovLLC and me for @cnn, @CNNOpinion - we need the climate NGO community to make alt proteins a priority. https://t.co/j6sYZMABa1

[The Good Food Institute @GoodFoodInst]

🚨@LizSpecht just broke the news LIVE @ the GFC:
Our Competitive Research Grant program is back! Today, we're awarding $5M to 22 scientists from 8 countries whose research will address the key scientific bottlenecks facing whole cut alt protein production. https://t.co/cvWofSbGaX

[Jen Lamy @jenlamy]

Great panel happening right now on this topic with experts across the industry! Check out our schedule and speaker line-up here: https://t.co/fB82EpJVLi

[The Good Food Institute @GoodFoodInst]

GFI's @jenlamy tees up today's #goodfoodconference session on growing the talent pipeline for our future food system:

[Jen Lamy @jenlamy]

Can't wait for this conversation!

[Finless Foods @FinlessFoods]

I’m excited to be speaking at the @GoodFoodInst's 2021 #GoodFoodConference, Sept. 22-24. I've been talking to GFI about the importance of seafood in policy for so long and I am thrilled to have this panel to talk about just that.

[Bruce Friedrich 🔸 @BruceGFriedrich]

“It’s simply a smarter way to make seafood,” said Mirte Gosker of @GoodFoodInst APAC, "Full stop." @nytimes story by @mikeives about cultivated seafood, in today's paper (online here: https://t.co/w4tijvghCj).

[Bruce Friedrich 🔸 @BruceGFriedrich]

“It’s simply a smarter way to make seafood,” said Mirte Gosker, [from] @GoodFoodInst APAC... “Full stop.” - great @nytimes story by @mikeives re: cultivated seafood, check it: https://t.co/o5RGCghIMm

[The Good Food Institute @GoodFoodInst]

By the year 2100, without significant changes, more than half of the world’s marine species may be on the brink of extinction. While the challenges of scaling cellular aquaculture are significant, "the rewards for overcoming them are too." via @NewFoodMag: https://t.co/iwoxJ0N90P

[Emma Ignaszewski @emmaiggie]

NEW! Want to help develop data-driven insights to accelerate the #altprotein industry? @GoodFoodInst is hiring a Research & Analysis Manager on our corporate engagement team. This role has the potential to drive high impact. Join us: https://t.co/dmTOHvBFJr #hiring #jobsearch

[Elliot Swartz @elliotswartz]

-Capacity of 50-200k lbs/year
-Transparent walls b/w production/tasting rooms
-Replicate in other cities
-Clean energy top priority for larger, future facilities

For those keeping score at home, there will be ~10-12 companies at pilot-scale (their own or co-manufacturer) by EOY

[The Good Food Institute @GoodFoodInst]

GFI's @jenlamy did a deep dive into the alt seafood landscape including promising products, existing challenges, and how policy interventions can both grow the industry & prevent livelihood loss in conventional seafood. via @thefishsite:
https://t.co/NwO0BiuYHu

[Liz Specht @LizSpecht]

I'm excited to moderate a discussion at this virtual demo event with @wildtypefoods organized by the Stanford Alt Protein Project group and MIT's Food & Ag Club. If you want to see cultivated salmon being prepared and served live, sign up at https://t.co/9qWe6rGPZm !

[Good Food Science 🔬 @GoodFoodScience]

Join us for our next seafood webinar and informal mixer on June 10th! 🐟🧑‍🔬 @RezaOvissipour and @cjsemper will be sharing their research on species-specific growth factors and optimized media formulations for #cultivatedseafood. Sign up here: https://t.co/x1gSv9DEXl

[Good Food Science 🔬 @GoodFoodScience]

Join us for our next seafood webinar and informal mixer on June 10th! 🐟🧑‍🔬 @RezaOvissipour and Cameron Semper will be sharing their research on species-specific growth factors and optimized media formulations for #cultivatedseafood. Sign up here:
https://t.co/5jyDgPrtwW

[The Good Food Institute @GoodFoodInst]

HOT off the press 🔥 GFI's new State of the Industry reports show 2020 was a transformative year for alt protein sales, investments, & company launches across the plant-based, cultivated, & fermentation sectors! Here are the 9 top insights you should know: https://t.co/y0tz51KXpB