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Alt: Blog

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

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

August 27, 2019

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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