As the world moves towards a sustainable future, innovative solutions will be needed to ensure that people across the world can be fed adequately and nutritiously with minimal impact on biodiversity, the climate and the wider natural environment.
Imperial’s Bezos Centre for Sustainable Protein convenes biotech and sustainability experts to share groundbreaking research in the fight against food insecurity and climate change.
Over 350 leading voices from across research and the food industry came together at a special scientific kick-off event to share insights and look ahead to the future of food.
Imperial’s Bezos Centre for Sustainable Protein brings together world-class research and cutting-edge industry expertise to innovate across disciplines and shape the future of food.
Professor Hugh Brady, President of Imperial College London
Panels discussed the technologies needed for foods of the future, the role of fermentation, cultivated meat and plant-based protein.
The Centre, spanning across seven Imperial academic departments, will advance research into precision fermentation, cultivated meat, bioprocessing and automation, nutrition, and AI and machine learning.
The Bezos Earth Fund provided the funding as part of a $100 million commitment to developing sustainable protein alternatives and expanding consumer choice, and an overall $1 billion commitment to food transformation. It is one of multiple Earth Fund Centres working with other institutions and industry partners to develop and commercialise new alternative protein products to give consumers more choice for meat and dairy products.
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