Alt Meat

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

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

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Future of Cultured Meat Businesses

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

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

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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…

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How Design Thinking Can Help Create Affordable Meat Alternatives

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

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Impact Food Wins the Esteemed Hult Prize

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

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

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Picture of alumni speaking at challenge lab on plant based meat

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

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

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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.

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Paid Research Opportunity with Berkeley Alt. Meat Lab and Millipore Sigma: Clean Meat/Lab Grown Meat

Interested in researching alternative meat? The Berkeley Alt. Meat Lab…

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