“Right now the process is so inefficient to make a steak. It takes two years to make a steak and the greenhouse gases from a cow is equivalent to a car. So it’s hugely more inefficient than it needs to be. It’s way past time to be redone, for us to figure out new ways to do it. We’re focused at Air Protein on making meat in a matter of hours and not days. Making it using the most sustainable processes on the planet. Making it highly nutritious and of course still delivering the flavors that my husband, a meat eater, wants to experience when biting into a juicy steak. ” -Lisa Dyson, Founder and CEO, Air Protein
Lisa Dyson is Founder and CEO of Air Protein (@AirProtein). Air Protein is a Bay Area based company that is working to reverse climate change and address food scarcity by making meat from elements of the air. Using a technology inspired by NASA, Air Protein makes the world's first air-based meat - using less land, water and other natural resources for the most sustainable meat on the planet. Lisa has a PhD in Physics from MIT, and was a Fulbright Scholar at the University of London, where she received an MS in Physics with an emphasis in Quantum Fields and Fundamental Forces, and has degrees in Mathematics and Physics from Brandeis University.
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