sustainability
Student Innovation Fellows Present Solutions for Climate Challenge
SCET Student Innovation Fellows gave their final presentations for the Climate Challenge in partnership with Berkeley Changemaker® on Nov 30, 2022 at the SCET offices. Students pitched innovative solutions including an app to aid with natural disasters, solutions to takeout waste and incentives for recycling and managing our carbon footprint. Congrats to the winners who…
Announcing the Climate Challenge
Want to have an impact? The SCET is proud to announce The Climate Change Challenge working with Berkeley Changemaker® launching on the 17th of October 2022. Registration is now open for all Berkeley students. Everyone can make a difference! You don’t need any skills or qualifications to join this year’s Climate Challenge. If you have…
Impact Food Wins the Esteemed Hult Prize
Impact Food has just won the Hult Prize! The UC Berkley plant-based seafood startup team, who got their start at the Alt Meat Lab out of the SCET, managed to come out on top at the esteemed Hult Prize competition, an annual, year-long competition that crowd-sources ideas from MBA and college students after challenging them…
UC Berkeley students use CRISPR to edit the flavor of this common food
Don’t like the aftertaste of a certain type of food? A group of students at UC Berkeley’s Sutardja Center for Entrepreneurship and Technology might be able to help you edit it out using CRISPR technology. As a part of SCET’s Alternative Meats Lab, Paramjyot Panesar, Juliet Hemmati and Fardeen Nekmard have been working this semester…
The true cost of meat: an interview with Jason Ryder
Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek, a leading…
Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?
In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jeff Spencer, a research fellow for Givaudan flavors. He speaks about how researchers are able to break down the composition of plants to find out which ones will best replicate the flavor and fragrance of meat.