Dr. Lisa Dyson 54 Rebooting Capitalism

Ep #54: Air Protein: Creating Meat from Thin Air with Dr. Lisa Dyson of Kiverdi

Dr. Lisa Dyson is a scientist, physicist, and entrepreneur. She is the founder of Kiverdi, a biotechnology company that uses carbon transformation technology to develop sustainable products for commercial applications in agriculture, plastics, and biodegradable materials. She joins me this week to talk more about her new product, Air Protein, and how it is changing the future of the food and agricultural industries.

Show Notes

To make a steak, it takes approximately two years. You have to grow a cow, feed it, and generally keep it alive before the meat can even reach you. But what would you say if I told you that you could have nutrient-dense protein in just a matter of days? Well, it’s possible. This week’s guest is literally creating meat from thin air.

Dr. Lisa Dyson is a scientist, physicist, and entrepreneur. She is the founder of Kiverdi, a biotechnology company that uses carbon transformation technology to develop sustainable products for commercial applications in agriculture, plastics, and biodegradable materials. She joins me this week to talk more about her new product, Air Protein, and how it is changing the future of the food and agricultural industries.

In this episode, hear how Air Protein is reinventing how food is produced in order to sustainably feed 10 billion people by 2050. She shares how she got into this industry, more about what carbon transformation technologies are and how they work, and what she sees for the future of meat, protein, and our food system in general.

    What You'll Learn

  • What makes Air Protein an innovative way of making food.
  • Some of the different types of Air Protein already in existence.
  • What Lisa is most excited about for the future of this industry.
  • How Air Protein is made and where the idea for it came from.
  • Lisa’s background and how she came to embark on this journey.

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