© University of Leeds


University of Leeds Offers Studentship on Social & Environmental Impact of Alt Proteins

The UK’s University of Leeds is collaborating with GFI Europe to offer a studentship addressing the question, “How will alternative proteins affect people and the environment in the UK and Europe over the coming decades?” The interdisciplinary PhD project is said to be suitable for an academically excellent, impact-focused candidate. Applicants must have an excellent, relevant undergraduate degree, along with a passion for sustainable food systems and proven quantitative and communication skills. The project will seek to address three queries within the main overarching question: How are different alternative proteins likely to be accepted in different European contexts? How could European demand for different proteins change up to 2050? What would the social, economic, and environmental impacts of meeting this demand be? The aim is …


Alex Mayers, MD of GFI Europe

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GFI Europe: “Cultivated Meat Was Born in Europe, and We Are Home to Some of the World’s Leading Scientists & Startups”

Alex Mayers is the newly appointed managing director of the Good Food Institute Europe, having stepped up into the role last month after three years as head of operations.   Alex’s career includes experience working with communities in different parts of the world that are highly impacted by climate change, for example, in the Philippines, addressing conflicts related to land and watershed management. Having witnessed how changing climate affects even secure communities, Alex gained an understanding of how these impacts, often overlooked in Europe, will worsen over time.   What was your personal motivation to get involved in sustainable proteins? Before joining the Good Food Institute Europe, I’d spent my career working with communities facing increasingly precarious existences due to climate change – from the southern …