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Rebekah Moses of Impossible Foods says its products are a climate mitigation tool

Rebekah Moses says Impossible Foods is "finding ways to leverage tech to create a more sustainable food system." When the company first started in 2011, it asked these questions: what makes meat taste so good? what makes it cook and smell the way that it does? It answered those questions and eventually developed the Impossible Burger, which Moses says uses 96 percent less land, 87 percent less water, and 89 percent low GHG emissions than an actual beef burger.

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