麻豆传媒

Bruce (he/him) is the founder and president of , an international network of organizations working to advance alternative proteins to help meet global climate, public health, food security, and biodiversity goals. Bruce is one of the leading global experts on alternative proteins, and currently oversees GFI’s global strategy, working with teams across Asia Pacific, Brazil, Europe, India, Israel, and the U.S. Bruce is an expert on food innovation, especially when it comes to feeding a growing population (with a growing demand for protein), in ways that are sustainble and equitable. Bruce is a TED Fellow, Y Combinator alum, 2021 “American Food Hero” (), and has penned op-eds for the Wall Street Journal, Foreign Policy, CNN, Nature Food, Los Angeles Times, Wired. He has also represented GFI on the TED Radio Hour, New Yorker Radio Hour, Ezra Klein Show, and Making Sense (Sam Harris). Bruce’s  has been viewed 2.4 million times and translated into 30 languages. He graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics. 

Jessica heads up the Washington D.C. office for , where our team of lawyers, analysts and policy experts leverage federal and state legislation, regulation, litigation, and multilateral engagement to secure public investments and ensure a level playing field for alternative proteins. Jessica has expertise in the U.S. regulatory landscape for alternative proteins (including cultivated/lab grown meat and plant based foods), and can also speak to how governments around the world are choosing to invest in alternative proteins. Prior to GFI, she advanced the public interest through policy and litigation at the Center for Science in the Public Interest and the D.C.-based law firm Meyer Glitzenstein & Crystal. Jessica holds a J.D. from New York University School of Law and an M.S. in Animals and Public Policy from Tufts University.

Matt leads operations for the Good Food Institute’s Science and Technology Department, guiding U.S. and global strategies to accelerate alternative protein innovation. With 20 years of experience in research, academic publishing, and science leadership, he specializes in the environmental impacts of the food system, nanotechnology, and water treatment. He holds a bachelor’s degree in chemistry from the University of Notre Dame, a master’s in environmental engineering from Rice University, and a doctorate in environmental engineering from Duke University. Matt is passionate about advancing science to improve the taste, nutrition, and affordability of alternative proteins while building a more sustainable food system.

Abby Sewell is the Corporate Engagement Manager at the Good Food Institute, where she supports food manufacturers and upstream companies in accelerating their shift toward alternative proteins. With a background in data-driven marketing for leading food, beverage, and CPG brands, she brings deep expertise in consumer insights, brand strategy, and strategic partnerships to help companies navigate the evolving food landscape. Abby holds a BS in Integrated Marketing Communications from Ithaca College and specialized training in Food Sustainability from NYU, equipping her with both the strategic and scientific insights to drive impact. Passionate about the intersection of food, health, and sustainability, Abby works to translate complex industry trends into actionable strategies that support a more sustainable, secure food system.