Air to Table: The Future of Sustainable Protein, Part 2 of 2

Air Protein focuses on creating protein through carbon-negative fermentation, which significantly reduces the environmental footprint compared to traditional meat production. Dr. Lisa Dyson, Co-Founder and CEO of Air Protein, has elaborated on the origins of this groundbreaking approach to sustainable protein production. “One of the biggest problems of course is that the food industry produces more greenhouse gases than the entire transportation sector and it is a huge contributor to deforestation.” “It’s actually a very neutral flavor and that’s actually good because it allows you to create many different product formulations. It actually has twice the protein content than you’d find in soy beans and it’s got all the essential amino acids. So, it’s really a complete protein.

In addition to that, it has vitamins and minerals, including B vitamins which are really important for a healthy diet.” In addition to creating protein using this fermentation system, Air Protein has found that other industrial and consumer products such as detergents, soaps, and lotions can also be created. In 2020, Air Protein was recognized as a Technology Pioneer by the World Economic Forum, a testament to their innovative approach and impact in the field of food technology. The potential benefits of this innovative technology are substantial, particularly in reducing the environmental impact of the animal-people livestock industry.

For decades, Supreme Master Ching Hai (vegan) has been a tireless advocate for adopting a vegan diet and embracing a noble lifestyle. “From individual standpoint, just stay away from animal products, plant trees, use sustainable energy. Then, we don’t have to worry about the aftermath. The climate will change for the better, we will live on, we will still have the planet, and they’ll become wiser and better, more virtuous and more blessed, and peace will reign on Earth for a long, long time.”