Rising standards of living in large parts of the world have led to explosive growth in demand for animal products, especially meat. And that is creating a strain on the planet.

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A mere 16 percent of agricultural land is used to raise crops for human consumption, while 80 percent is used to raise livestock and produce animal feed. The modern food supply chain is also attributable for over a quarter (26 percent) of global greenhouse gas emissions as expressed in CO2-equivalents. What is clear, therefore, is that our food production needs to change.

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‍Read: Our food system is reaching its limit: it’s time for a revolution in how we produce proteins 

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To this end, we have launched the Food Transition Fellowship, a seven-month program designed to transform your career alongside a group of talented, ambitious peers. The program consists of one month of intensive training on your theme, and six months of working in the field with an expert organization. 

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After that, we hope our fellows go on to pursue successful careers in the field they were trained in independently. And because many of you might wonder what those careers might look like, we have provided three examples of people already working in sustainable protein development. 

Mathilde Do Chi

Law and Regulatory Consultant in Alternative Proteins

Excerpt below is from Mathilde's profile on Tälist

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Mathilde Do Chi is a food law and regulatory consultant who has shifted her career to Alternative Proteins due to ethical alignment and a desire for meaningful work. Her diverse background, spanning the UN, law firms, and NGOs, provided a unique perspective in navigating regulations. 

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With Mathilde’s interest in Alternative Proteins stemming from wanting to contribute to sector growth and align her dietary choices with her work, networking helped her secure the position and establish her consultancy, Vegan Food Law.

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“Working outside the Alternative Protein industry beforehand gave me a 360-degree vision when it comes to people's understanding and how the topic should be introduced to be supported by the majority of people.”

Ella Wong

Head of Projects and Operations in Alternative Proteins

Excerpt below is from Ella’s profile on Tälist

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Ella Wong is Head of Projects and Operations at Good Growth. She is a project manager, currently helping plant-based food and farmed animal welfare organizations expand their reach in Asia through consumer and stakeholder research.

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“I am able to combine my love of food, animals, and sustainability into one role, and (...) devote my working life to such an important and hugely neglected issue, especially in Asia.”

Bruce Friedrich

President and Founder at the Good Food Institute (GFI)

Read or listen to Bruce’s interview with 80,000 Hours

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Bruce Friedrich serves as GFI’s chief thought leader and relationship-builder, working in close partnership with GFI’s global teams and food system stakeholders around the world.

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“You can do an almost unbelievable amount of good in the world and also do very well for yourself, and you’ll be in something that is insanely stimulating intellectually. So self-actualization, stimulating intellectually, lots of money to be made. Hard to imagine a better career path, in my opinion.”

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