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Alt: Blog

Uncracked profile: a values-led startup takes on seafood sustainability

June 7, 2023

ABC News interviews Dr. Ricardo San Martin on the rise of cultivated meat, bringing it closer to American dinner tables.

April 29, 2023

Ricardo San Martin speaks at City-Tech.Tokyo 2023 on food tech revolutions that shake up the world of food

March 27, 2023

Alt: Meat Alumni Startup Impact Tuna: A Plant-Based Alternative Making Waves in the Bay

March 10, 2023

Berkeley Alt: Meat Lab Offers Free Course to Demystify Plant-Based Foods

October 17, 2022

Q&A with Alt: Meat Co-Director, Dr. Celia Homyak

August 1, 2022

Berkeley Alternative Meats X-Lab Partners with Thimus to Explore How Food Neuroscience can Transform Food Systems

June 8, 2021

Impact Food Wins the Esteemed Hult Prize

December 14, 2020

Amid COVID-19, the Alt: Meat Lab continues its research

August 10, 2020

“Favorite Class at Berkeley”: Alumni Reflect On Their Pathway to Plant-Based Meat

January 31, 2020

notable media mentions

"... we don’t see how [cell-based meat] can scale up and deliver products soon at a competitive price."

VOX NEWS, FEBRUARY 2020

"... in the food space, students need to find a place to produce their product, find a backer and meet both state and federal regulations."

NEW YORK TIMES, AUGUST 2019

"Berkeley's Challenge Lab is the world's first course focusing on plant-based meats."

VICE NEWS, JANUARY 2017

see all mentions →

The Alt: Meat Lab is housed at SCET on UC Berkeley's campus.

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