Sutardja Center for Entrepreneurship and Technology

Plant-based Creations from the Newest Crop of Food Entrepreneurs

At the Alt: Meat Lab, housed in the Sutardja Center for Entrepreneurship and Technology, Berkeley students are developing plant-based alternatives to common animal products, including meat, dairy, eggs, and seafood. Under the tutelage of the Lab’s director and cofounder Dr. Ricardo San Martin, students study the basic principles of food science and collaborate on their own plant-based products.

From the Spring 2021 issue of California.

Students Sink Their Teeth Into the Search for a Meat Alternative

That Wagyu porterhouse makes any carnivore salivate, but tasty as many people find it, there’s no doubt that meat exacts a price both on human health and the environment.  A number of studies confirm links between red meat consumption and disease, including extensive research in Britain and Germany concluding that vegetarians are 40 percent less likely to develop cancer than carnivores.

How Bears Breed Unicorns: Inside Cal’s Vast Startup Ecosystem

How’s this for a modern take on the venerable office vending machine? You swipe your credit or debit card, open a fridge-like glass door, and choose from an array of fresh entrees and snacks. If you want a receipt, the machine will email it to you, and it keeps track of your preferences: next time there’s a sale on your favorite yogurt, Byte Food’s cloud-based servers will give you a heads up.  

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