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Air Protein

Using microbes to convert elements of air into a sustainable protein product

Photo of Lisa Dyson, PhD

Lisa Dyson, PhD

CEO at Air Protein and CEO at Kiverdi

Learn more about Lisa »
Employees
Headquarters Berkeley, California, United States

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 over 37% of the planet’s land mass – the amount of land equivalent to the size of both Africa and South America! We developed Air Protein as a way to make meat without requiring the taxing inputs and added arable land necessary to feed more people.

Currently Operating in One Country

Recent Press

January 7, 2021

Air Protein raises $32M to develop a meat alternative out of thin air

March 8, 2021

80+ Female FoodTech Founders, Leaders And Investors You Need To Know | FoodHack

October 23, 2020

Carbon-Negative Food Made From Thin Air? This Science Fiction Idea May Be A Reality Sooner Than You Think

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