Food for all
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This is fascinating:
https://www.cbsnews.com/chicago/news/butter-carbon-bill-gates-batavia-illinois/Being able to synthesise animal fats is incredible.
Now, the energy use mut be eye watering, but the land and emissions trade off is considerable.
See also:
https://investors.solarfoods.com/en/about_us/in_briefIf these technologies scale, we could produce healthy nutritious food for all on a fraction of the land, and with a massive reduction in CO2 emissions.
https://www.bbc.co.uk/news/articles/c98jjgqyd6po
This is also relevant:
“The process starts with yeast that has been genetically modified to produce casein, the key protein in milk, instead of alcohol. Jevan says this is the same technique used to produce insulin without having to harvest it from pigs.
Other companies also use bacteria or fungi to produce casein.
Once the casein is made through this precision fermentation, it is mixed with plant-based fat and the other components of milk needed for cheese, and then the traditional cheese-making process ensues.”
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