Alt Meat

Co-Founder Kelly Pan smiles while enjoying a bowl of delicious Impact Tuna.

Impact Food Launches in Cal Dining: a Q&A with Founder Kelly Pan

Impact Food, a startup bridging food innovation and sustainability, specializes…

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Kate Sullivan holds out a plate of plant-based sushi across a table, which judge Jay Onda reaches towards. Jay is seated at the table.

SCET’s Alt:Meat Lab Receives $800K Grant from Open Philanthropy

The UC Berkeley Sutardja Center for Entrepreneurship & Technology (SCET)…

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onigilly bowl; Plant-based tuna alternative

Alt: Meat Alumni Startup, Impact Tuna: A Plant-Based Alternative Making Waves in the Bay

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Berkeley Alt: Meat Lab Offers Free Course to Demystify Plant-Based Foods Flyer

Berkeley Alt: Meat Lab Offers Free Course to Demystify Plant-Based Foods

More meat and dairy alternatives are showing up in restaurants…

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Photo of Celia Homyak

Q&A with Alt: Meat Co-Director, Dr. Celia Homyak

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SCET Alt Meat Lab Featured in East Bay Times

Much like cracking digital codes on security locks or busting…

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Team Red Box - Team: Riya Kumar, CEO; Jiwon Shin, UI/UX; Jeremy Smith, Operations

SCET Announces Collider Cup X Winners and Celebrates Outstanding Faculty, Students, and Staff

Contributions by Michelle Lee, photography by Daniel Rozenblit & video…

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The Future of Meat

Illustrations by Adam Lau At the start of each semester,…

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Alt: Meat Lab

SCET’S Alt: Meat Lab Receives $1.15M Grant from Open Philanthropy

Recently, the UC Berkeley Sutardja Center for Entrepreneurship & Technology…

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Chicken and waffles served at Larissa Zimberoff's futuristic dinner at 18 Reasons in San Francisco. The chicken comes from Sundial Foods, while the waffle is made with upcycled flour from Renewal Mill.

Alt Meat Alum Team’s Chicken Drumstick Featured in “Future Food” Dinner

San Francisco Chronicle

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