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Air Protein

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

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Lisa Dyson, PhD

CEO at Kiverdi at Air Protein and CEO at Kiverdi

More about Lisa »
Employees
Headquarters Pleasanton, 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.

Notable Achievements

  • Raised $32M from Google Ventures, ADM and Barclays
  • Made the world's first air-based meat
  • Commercializing the most sustainable protein production process using carbon negative fermentation

Currently Operating in One Region

Press Mentions

January 7, 2021

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

June 21, 2022

Pulling Steaks From Thin Air

May 19, 2022

E152 - Daniel Epstein on Repurposing Capitalism, Intuition and Meaningful Entrepreneurship // Alchemists Of The Future - all that we are (fka the future is beautiful)

April 21, 2022

Unreasonable exceeds tough diversity goal, annual report reveals — Just Entrepreneurs

March 2, 2022

How Air Protein is making the journey from concept to product

November 24, 2021

Purpose At Work: How Unreasonable Collaborates With Barclay’s To Give Businesses An “Unreasonable” Advantage

Work at Air Protein

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