Solving for Climate Kathleen Alexander: Can you make edible oils without land?
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Mar 25, 2025 Kathleen Alexander, CEO of Savor and a pioneer in sustainable food technology, discusses groundbreaking synthetic alternatives to traditional dairy and vegetable oils. She shares the journey of creating a fat perfect for pastries and explores innovative methods that minimize land use and environmental impact. The conversation delves into the chemistry behind these oils, the significance of branding for market entry, and the surprising notion of using fossil fuels as a food source. A blend of culinary innovation and sustainability challenges awaits!
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Inspiration for Savor
- Savor's co-founder, Ian McKay, wondered if we could simply eat fossil fuels.
- This question arose from frustration with fossil fuel use in food production and land use.
Synthetic Fat Production
- Fats are made of carbon, hydrogen, and oxygen atoms, built up by plants through photosynthesis.
- Savor synthesizes these atoms directly, bypassing plants and using sources like fossil fuels or CO2.
Environmental Benefits
- Savor's process uses thousands of times less land and water than traditional agriculture.
- The process's carbon footprint varies depending on the energy source, ranging from 0% to 70% less than agriculture.