The Bezos Earth Fund announced the Center for Sustainable Protein opening at North Carolina State University, funded by a $30 million grant over five years.
The center will create a biomanufacturing hub for “eco-friendly, healthy, tasty and affordable dietary proteins.” Research will focus on plant-based products, precision fermentation and cultivated meat from animal cells.
“Food production is the second largest source of greenhouse gas emissions, so it’s critical we find ways to feed a growing population without degrading the planet,” said Andrew Steer, president and CEO of the Earth Fund. “Sustainable protein has tremendous potential but more research is needed to reduce the price and boost the flavor and texture to ensure nutritious, affordable products are available. It’s about choice.”
The center aims to collaborate with academia and industry to develop and commercialize new technologies, train the emerging workforce and understand consumer preferences.
