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. ALT: BLOG | FAQs | CONTACT US | PEOPLE | CLASSES | PARTNERS | OLD SITE Welcome to the future of Food.