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World’s First Class on Plant-Based Meat
“Most UC Berkeley students will tell you that they’re shooting for an A. But the 45 young men and women packing a Barrows Hall classroom this Monday were pursuing more ambitious goals: saving the world, and perhaps winning $5,000 in the process.”
–Jonathan Kauffman, SF Chronicle

The Bay Area has established itself as the hub of plant-based innovation with the success of groundbreaking companies like Hampton Creek and Impossible Foods. 

Now, The Good Food Institute and UC Berkeley are leading the charge toward food innovation in the university system.

In collaboration with Berkeley’s Sutardja Center for Entrepreneurship and Technology, GFI has launched the world’s first course dedicated to plant-based meat research and development. In this semester-long Challenge Lab, students will have the opportunity to pitch their food tech solutions to win a $5,000 prize in addition to mentoring and introductions to top VC firms.   

Class designer and GFI’s senior scientist Christie Lagally speaking to students about the challenges in our food system. Photo by Scott Strazzante, The Chronicle
In other words, students won't just be sitting there taking notes on the impact of animal agriculture. They will be creating scaleable solutions with the help of industry experts like Impossible Foods advisor Michael Eisen and Chef David Anderson. 

“The Plant-Based Meat Challenge Lab puts the mission of The Good Food Institute into action by creating new and sustainable solutions to improve the food system,” Lagally says.

Sophomore Nicole Madrazo. Photo by Scott Strazzante, The Chronicle.


Be on the lookout for some novel, plant-based solutions coming your way this semester—we'll keep you in the loop on the students' progress! 

To learn more about GFI's work to create a healthy, humane, and sustainable food system, visit our website

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