Climate and agriculture scientists set the record straight – emissions from the livestock sector must decline by 50% this decade, and some countries should do more than others.

Our latest report by Helen Harwatt Matthew Hayek Paul Behrens Dr. William J. Ripple

animal.law.harvard.edu/news-article/p…

A look into the future of food: plant-based salmon. All the benefits you’d expect, but none of the BS.
From New School Foods

I recently had the pleasure of joining Jim Wilson on the NGBIdeas 🇨🇦 podcast to talk about New School Foods. You can check it out below. podbean.com/media/share/pb…

It’s a great day to cast a wider net 🐟Today Natural Products CA named New School Foods a recipient of its Access to Talent Management Program as we expand our team and R&D efforts to add more tools to the plant-based toolkit. Visit newschoolfoods.co to learn more about joining

Our CEO Chris Bryson Ⓥ is taking the Startup Stage at Hack Summit to show off what we've been cooking up in our lab for the plant-based industry 🎉🐟 See you tomorrow at 2pm CEST!

Excited to place on Forward Fooding's FoodTech 500 as an innovative startup for food, technology, and sustainability! Check out the full list: buff.ly/40OfMRN

We have the next frontier of plant-based alternatives, hook, line, and sinker. Learn more about the how and why driving our mission in this convo between @SustGrowthVoice and CEO @chris_bryson: buff.ly/3lHblcl

Want to learn more about what we've been cooking up at @newschoolfoods? I'll be at Hack Summit in May to show and tell how we're bringing plant-based into the next frontier. Thanks FoodHack and Hack Capital for bringing me on!

'Futuristic food science technology could finally bring plant-based salmon filets and tuna steaks to the table' scientificamerican.com/article/why-is…

.New School Foods has landed $12 million in seed funding to scale production of its whole-muscle plant-based salmon. CEO Chris Bryson Ⓥ hopes to win over omnivores with a product that looks & cooks like just conventional salmon. Read more from Megan Poinski: fooddive.com/news/new-schoo…

Wall Street Silver honesty, if it tastes the same and is healthy i’m down, i don’t care

This Plant-Based Salmon Looks, Tastes, Cooks, and Flakes Like the Real Thing dlvr.it/Sj6rqp

Plant-based salmon startup capitalizes on rising interest in fake seafood cnb.cx/3JLogU8

I’m honestly in disbelief that this salmon is made from plants.

You’re raising the bar for alt proteins New School Foods

This fish is made 100% from plants. Would you eat it? 🌱

Plant-based salmon maker New School Foods is emerging from stealth with a $12 million seed round it will use to come to restaurants in 2024.
fooddive.com/news/new-schoo…

New School Foods’ filet looks and tastes like salmon, but it's actually plants tcrn.ch/3DWWlNt by @christinemhall

Congratulations @chris_bryson + New School Foods on the $13M raise to create realistic, whole cut seafood — with plants! Here’s why I’m excited about the future of seafood. 🧵👇🏼

techcrunch-com.cdn.ampproject.org/c/s/techcrunch…

#Newswire : New School Foods announces its proprietary, scalable tech for producing whole-cut #fish alternatives, and $12m in seed funding from Lever VC, Blue Horizon, Hatch Blue, Good Startup, Alwyn Capital, Joyance Partners, and Protein Industries Canada.

proteinreport.org/newswire/new-s…

Hello, world. techcrunch.com/2023/02/02/new…