The benefit of insects is that they give off fewer greenhouse gases and less ammonia than pigs or cattle, and need “significantly less” water and land than required for cattle rearing.
We’ve been working with our chef-in-residence to come up with dishes that look good, taste good, and are good for people and planet.
We specialize in setting people up with the system they need, but more importantly we provide the correct plants, nutrients, and light recipes to go with it.
How we produce protein is the most important environmental question facing our society today.
Dutch physiologist Mark Post sees lab-grown products as the ultimate solution to feeding the world’s appetite for healthier, sustainable “real” meat.
Stratos – the Canadian sustainability consultancy - has embarked on research to help Canadian companies understand what sustainable food is and how leading companies are improving the environmental and social impacts of their food.