California's famed UC Berkeley is offering a veganism and sustainability focused lab at its Sutardja Center for Entrepreneurship and Technology.
The Sustainable Foods Lab program focuses on animal product alternatives, food tech, and the relationship between diet and environment, health, and animal welfare.
The website says the lab aims to help 'entrepreneurs and researchers investigate the next generation of foods'.
The curriculum emphasises both the knowledge, and practical skills required to develop new plant-based products for a more sustainable future.
Students from a variety of dietary and academic backgrounds are participating in the program.
Vegetarian business major Etisha Lewis said: "I'm really interested in how to make a plant-based diet accessible to working-class people and people from underserved communities."
On the other hand, meat-eating nutrition major Hailey Zhou is focused on changing the plant-based market.
She said: "Ideally, I'd like to develop a product line that will make a bigger impact than Impossible Burger, which only displaces a segment of the public demand."
Emily Court is a passionate ethical vegan from Eastern Canada. She is a Challenge 22 Mentor, Digital Writer, and experienced animal advocate driven by issues of animal liberation and social justice. She studied at Dalhousie University, where her thesis highlighted intercultural and gender relations. She is an established public speaker, writer, and world traveller with a drive to provide a voice to those who might not otherwise have one. You can follow her on Instagram @emily.j.court or on Twitter @_EmilyJCourt_.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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