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Alt: Blog

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

By Anika Ramachandran | August 10, 2020

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

By Anika Ramachandran | January 31, 2020

Needfinding, Design Thinking, and Alternative Meat: A Conversation With Anne Fletcher

By Alyssa Plese | August 27, 2019

Berkeley Food Institute and Alt.Meat Lab Join Forces to Research Legumes

By Alyssa Plese | June 18, 2019

Alt.Meat Lab receives funding to help startups develop alternatives to animal products

By Revati Thatte | February 14, 2019

Plant-based food space shows promise at 2018 Good Food Conference

By Revati Thatte | September 14, 2018

SCET-born startup Terramino Foods receives $4.25 million in seed funding

By Revati Thatte | July 24, 2018

UC Berkeley students use CRISPR to edit the flavor of this common food

By Jessica Lynn | May 9, 2018

Why do we need alternatives to meat?: an interview with Alison Berke

By Jessica Lynn | May 7, 2018

UC Berkeley alumni use fungi to make realistic salmon alternative

By Jessica Lynn | May 7, 2018

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

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

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