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Cultivated poke bowl produced by Ivy Farm. Photo courtesy of Ivy Farm

Reimagining meat: The Good Food Institute’s bid to redesign the global food system

Rhett Ayers Butler 24 Oct 2025

Cultivated meat taco produced by Ivy Farm. Photo courtesy of Ivy Farm

Protein for a crowded planet: An interview with the Good Food Institute’s Nigel Sizer

Rhett Ayers Butler 2 Oct 2025

Cattle in Switzerland.

Will we still eat beef in 50 years?

John Cannon 15 Aug 2025

Three small steps for mankind, one giant leap for the climate

Juliette Portala 2 Mar 2023

Millet harvest in the Nyando climate-smart villages.

Breaking free from photosynthesis: Will high-tech foods save nature?

Sue Branford 11 Nov 2022

Juvenile sakondry on a branch. Their dusty coating is washed off before they’re cooked. Image by Brian Fisher.

Bug bites: Edible insect production ramps up quickly in Madagascar

Emilie Filou 19 Nov 2020

Move over, fishmeal: Insects and bacteria emerge as alternative animal feeds

Emilie Filou 24 Apr 2020

From scorpion skewers to cricket flour, bug protein is becoming big business

Michael Tatarski 3 Jan 2020

Replacing lemur meat with insect protein in Madagascar

Mongabay.com 12 Dec 2012

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