Meat substitutes offer a plethora of benefits to the environmentas a food source without deforestation, factory farming or carbon emissions. According to their website, Air Protein is an alternative that “eliminates compromise between taste, nutrition and climate threat.”

For starters, the innovative approach began with the space program in the 1970s. That’s when scientists began the study of turning elements in the airinto protein solutions for astronauts on long flights. Dr. Lisa Dyson and Dr. John Reed picked up the initial research and perfected the technique alongside the Air Protein team.

Although innovative, the process isn’t exactly new. We’ve known components in the air can be converted into food for a long time. Think about the fermentation process with beer, yeast in bread or the process of making yogurt. Using the method developed by the Air Protein team means “meat” can be produced much faster than that through standard meatproduction. It’s a possible solution for food insecurity and an alternative for those looking to lower or eliminate meat consumption….”