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A meat free burger revolution


A new production plant has been launched in California that will churn out at least one million pounds of meat per month – made directly from plants.

Impossible Foods, a company which makes meat and dairy foods directly from plants, will use the East Oakland site to serve four million people monthly by the end of 2017.

“Our mission to transform the global food system is urgent, and the opportunity is huge, so we are embarking on one of the most ambitious scale-ups of any startup in the food industry,” Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D., said today at the inauguration ceremony. “Our goal is to make delicious, sustainable, nutritious and affordable meat for everyone, as soon as possible.”

And it is good news for the environment.

“The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases and requires around 95% less land than conventional ground beef from cows. It’s produced without hormones, antibiotics, cholesterol or artificial flavors,” the company said.

The new site will enable Impossible Foods to go from supplying its meat free burgers to eight restaurants today to a whopping 1,000 by the second half of 2017. It will also facilitate the company’s expansion into retail and international markets.

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