Lisa Dyson combined her discovery of microbes that convert CO2 into nutrients with space-age technology developed by NASA during the 1960’s. The result is Air Protein, which mimics nature’s conversion of carbon dioxide into food sources. If you’re thinking gooey, unappetizing compounds served in foil packets, think again.
Lisa’s technology might be based on feeding astronauts but forget about Tang. Air Protein produces Instagram-worthy meatless protein delicacies that can be combined with veggies and carbs to create nutritious, balanced meals. While it uses beverage-grade CO2 today, it can in the future create its healthy meat alternative by pulling climate change greenhouse gas from the atmosphere. Win. Win. Win.
Dr. Lisa Dyson
Courtesy Air Protein
Imagine Simultaneously Reducing World Hunger And Climate Change
John Greathouse: Hello Lisa. How did Air Protein come together? What initially drew you to the science and prompted you to make the leap and become an Eco-entrepreneur? (Note: Lisa’s remarks have been lightly edited for brevity and readability.)
Lisa Dyson: Thanks for the chance to connect, John. In 2008, my co-founder (Dr. John Reed) and I had the idea to fight climate change by recycling carbon. We wanted to leverage science for the betterment of the planet, and we were inspired by this idea of, “remaking how things are made” through carbon transformation.
More recently, we started exploring how we could make food production more sustainable. It’s an area where we can make some of the greatest strides in slowing climate change and also align with the rising demand from consumers and industry for more sustainable food. From there, Air Protein was born.
Our mission is to create the most sustainable type of meat in order to feed the growing population with minimal resources. By 2050 we are expected to reach 10 billion people, resulting in a 70% increase in the demand for food production. Current food production accounts for over 20% of greenhouse gases, more than all of transportation combined, and uses a land mass equivalent to the size of Africa and South America combined. Air Protein makes meat without requiring the taxing inputs and added arable land necessary to feed more people.
Greathouse: That’s an incredible mission – reducing hunger and reversing climate change. Wow.
In layman’s terms, what is the science behind creating food from air and water?
Dyson: Most people don’t realize this, but it takes about two years – and incredible farming and land inputs – to make a steak. With the soybeans, it still takes several months to produce meat. With Air Protein, it’s several hours.
The process of making meat from air is a little like making yogurt. First, we start with elements from the air we breathe – carbon dioxide, oxygen and nitrogen – and combine these elements with water and mineral nutrients. Next, we use renewable energy and a probiotic production process where cultures convert the elements into nutrients.
The output is a nutritious source of protein with the sam
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