Alt Meat

SCET is the home of the Alt: Meat X-Lab at UC Berkeley. Students create innovative ventures in our AltMeat: Product Design of Plant-Based Foods Challenge Lab course.

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

Limousin cows in Farmer John’s pasture. Mosa Meat will cultivate their cells in a lab to grow into hamburger that is genetically identical, no slaughter required

Ricardo San Martin Featured in TIME: The Cow That Could Feed the Planet

TIME Magazine

At Berkeley’s Alt: Meat Lab, some students learn to be CEOs

Alt: Meat Lab Director Comments on the Future of Lab-Grown Meat

In an article by The Counter, a newsroom that investigates…

Berkeley Alternative Meats X-Lab Partners with Thimus to Explore How Food Neuroscience can Transform Food Systems

The partnership will allow UC Berkeley faculty and students to…

How Design Thinking Can Help Create Affordable Meat Alternatives

SCET Alt:Meat Lab Director Co-Authors Chapter in ‘Design Thinking for…

Impact Food Wins the Esteemed Hult Prize

Impact Food has just won the Hult Prize! The UC…

Amid COVID-19, the Alt: Meat Lab continues its research

“Favorite Class at Berkeley”: Alumni Reflect On Their Pathway to Plant-Based Meat

Halle Nicole Readfearn doesn’t have to worry about stray eggshell…

Needfinding, Design Thinking, and Alternative Meat: A Conversation With Anne Fletcher

An edited transcription of some of the questions that came up during Alyssa Plese’s conversation with Anne Fletcher, where they spoke about need-finding, design thinking, and the role they will play in Fletcher’s upcoming challenge lab.