Innovative Culinary Trends and Environmental Impact

We use an enormous amount of land for animal agriculture and crops like palm oil. But there’s a new fat on the market which is offering an alternative to dairy and vegetable oils. CEO of Savor, Kathleen Alexander, discusses the company’s synthetic alternative and explains how they designed it to make the perfect pastry. Find out how this was born from a surprising question: Can we not just eat fossil fuels?

Season two of Solving for Climate is sponsored by Xlinks xlinks.co

Kathleen Alexander, CEO of Savor 

Co-hosts 

Hannah Ritchie, Deputy Editor and Lead Researcher, Our World in Data @_HannahRitchie 

Rob Stewart, Co-founder and Director of Sustainability, Koba

Subscribe to Hannah's Substack 'Sustainability by numbers'

Want to get in touch? Email solvingforclimate@gmail.com

Maddie Drury, Series Producer

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