It may sound like a silly magic trick, but in today’s rapidly evolving food industry, few things seem impossible. Startups, such as Air Protein in Berkeley, California and Solar Foods based in Finland, are demonstrating that it may be possible to reduce greenhouse gases and drastically lower the environmental footprint of protein production by generating food simply from atmospheric carbon dioxide, renewable electricity, and water.
- How is This Possible?
- Benefits and Challenges of “Air-based” Protein
- Where Does This Fit into the Food Supply?