Month: March 2019

Alternative proteins could become a food staple for more US consumers

With 9.6 billion people forecast to inhabit the planet in 2050, scientists have warned that population growth could lead to an unsustainable increase in food production if consumption patterns persist. After years of hearing the cautionary tale, American consumers are now noticeably reducing consumption of food that is taxing on the environment. This behavioral change, coupled with the

Read More »

Ratty begins offering plant-based milks

Wednesday afternoon, the Sharpe Refectory will begin offering a line of locally produced plant-based milks. The new milk dispenser will feature oat, coconut, almond and chocolate pea milk from Uproot: Plant-Based Milk, a company founded by Kevin Eve ’18 and Philip Mathieu ’17. Brown’s Office of Sustainability announced the new line of milks in a Facebook

Read More »

Cultured Meat and Future Food Podcast

Cultured Meat and Future Food is a short-form podcast series discussing the role of plant based food, clean meat, cultivated meat and food technology. The show is focused on asking industry leaders questions for an audience with a non-scientific background. Cultured Meat and Future Food is targeted towards entrepreneurs interested in the food technology space.

Read More »

Lorem ipsum | Vietnam |

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident,

Share on facebook
Share on twitter
Share on linkedin