JOIN OUR COMMUNITY
A UNIQUE PARTNERSHIP YOU WON'T FIND ANYWHERE ELSE.
Leaders from around the world and all along the value chain come together online in the Plant-Based Foods & Proteins Industry EcoSystem to improve the quality of plant-based foods and accelerate the transition to sustainable, healthy food systems.
Join the Bridge2Food EcoSystem: A global community driving sustainable food innovation
The Bridge2Food EcoSystem connects 300+ professionals from over 80 organisations across the entire plant-based value chain. From food brands and ingredient suppliers to universities and agri-tech leaders, our members are united by one mission: to accelerate the protein transition and shape a more sustainable future.
Why join?
- Powerful connections – Monthly meetings across two time zones bring together R&D, innovation, and strategy leaders across Europe, the Americas, and Asia Pacific.
- Expert insights, always on – Access our ECO platform 24/7, with recorded meetings, exclusive articles, and discussions on key industry topics.
- Real collaboration – Work on open, pre-competitive challenges in taste, texture, nutrition, and sustainability – and hear from industry experts with immediate solutions for your applications.
- Build strategy with confidence – Validate your company’s direction through peer input, exclusive trends analysis, and shared innovation journeys.
- A community like no other – Our members have said in their own words about our community: “It’s just amazing how much information’s out there you don’t get exposed to – and a forum like this is… invaluable.”
Grow the field of food sustainability, together
Since 2019, the EcoSystem has created new business opportunities, collaborative projects, and lifelong networks — all while helping members create better, more nutritious, and more sustainable food.
Explore Our 2025 Agenda
| Quarter | Date | Meeting |
|---|---|---|
| Q1 | 21st Jan | 2025 Economic Outlook for the Sustainable Protein Category |
| Q1 | 4th Feb | Traditional Fermentation for Animal-Free Foods |
| Q1 | 25th Feb | Sensory Science for Sustainable Protein |
| Q2 | 11th Mar | Transforming Food Ingredients with Biochemistry |
| Q2 | 1st Apr | Providing Solutions for Taste & Texture Limitations |
| Q2 | 22nd Apr | Traditional Fermentation for Animal-Free Foods |
| Q2 | 13th May | The Importance of Start-ups in the Sustainable Protein Industry (MANE sponsored event) |
| Q3 | 17th Jun | Workgroup Session: Innovate & Collaborate—Research Partners and Projects of Interest |
| Q3 | 8th Jul | Revisiting the Ultra-Processed Position |
| Q3 | 9th Sep | Overlapping Industries: Incorporating Existing Technology into the Sustainable Protein Category |
| Q3 | 30th Sep | Traditional Fermentation for Animal-Free Foods |
| Q4 | 4th Nov | Workgroup Session - Actualizing Solutions: Tackling the 3 Biggest Barriers - Taste/Texture, Price, and Nutrition |
| Q4 | 25th Nov | Traditional Fermentation for Animal-Free Foods |
| Q4 | 9th Dec | Public Opinion & Regulation: Communicating Science to Decision Makers |
