WEBVTT

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Lisa, welcome.

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Thank you.

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Given the work you do in food
sustainability, from your

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perspective, what's the future
of food look like?

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Well, we have 8 billion people
on the planet today, and it's

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only going to get bigger than
that, you know, 9 billion, 10

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billion people by 2050.

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So the important thing is how do
we make food for all those

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people in a way that's
sustainable?

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How do we make food for all
those people in a way that

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doesn't increase the greenhouse
gas emissions?

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Because right now the food
sector emits more greenhouse

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gases than the entire
transportation sector, and an

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amount of land the size of South
America and Africa combined has

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been cleared for the food
system.

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So the future of food has to
include new solutions where you

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can grow food using less land,
that does not emit massive

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amounts of greenhouse gases and
that ultimately is able to feed

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the nation's nutritiously.

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So it has to be different.

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I think that's the the summary
talking about new, different

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solutions.

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Tell me more about air protein,
if you would, and the role that

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it has to play in this future.

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Yeah, well, air protein attacks
the problem head on because it's

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a process that actually is
better than carbon neutral, is

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carbon negative, and it doesn't
use any arable land so that we

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don't have to clear more
rainforests or other things in

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order to make room for more
agriculture.

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So we're able to make food using
elements of the water.

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I'm sorry, elements of the air,
water and energy as our inputs

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and that's those are the main
inputs and we're able to make a

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really nutritious protein rich
ingredient that can be used as

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an ingredient for, you know if
you go to the supermarket today

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and on the edges you have the
produce and the meat, but

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everything in the middle are all
about ingredients.

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You know, whether it's your
cereals, your breads, your

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pastas, you need ingredients for
that.

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And so we're able to make those
food ingredients using air,

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water and energy.

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Is there a way, in layman's
terms, you can describe how?

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Well, what I can say is this is,
you know, we definitely stand on

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the shoulders of giants.

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So this was based on work done
by NASA during the Apollo space

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program where they were thinking
about how to go to Mars and you

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have to figure out how to feed
people without lots of land

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essentially.

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So the idea that they came up
with is to use a process.

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It's like fermentation, like
making yogurt or cheese or your

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probiotics or making beer or
wine.

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But the difference is you use
elements of the air, water and

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energy as your input in order to
make your food.

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What else is exciting you in
this space?

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Well, that is very much
exciting.

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I think what's exciting me is
are the amount of innovators

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that have jumped in and they've
asked the question, you know,

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how can we leverage your natural
processes to just speed them up?

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How can we make food, you know,
regenerative agriculture as an

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example.

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How can we make food in a way
that protects the land, that is

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sustainable and is something
that really can last as more and

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more people are on the planet?

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Lisa, thank you so much.

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Thank you.