Making Food from Air

One of the cool things about living in San Francisco is the unique experiences you run into.

Recently, I experienced a Food and Climate Week tech-themed event.

It’s nice being first!

I was the first in the world (so I was told) to experience a croissant using butter made by capturing carbon from air, hydrogen from water and oxygen from both in a public debut.

Using this process, fat molecules were created without generating greenhouse gas emissions, animal suffering, or dangerous chemicals.

In contrast to recently popular plant-based “meat” solutions, this food innovation skips the entire agriculture process by converting energy to bioavailable energy directly.

Human beings are by weight 90% carbon, hydrogen and oxygen!

Savor + Jane the Bakery

Savor is a food startup backed by Bill Gates.

ht tps://www.savor.it

The company paired up with the extremely popular “Jane the Bakery” located just a few blocks from where I live, to create a special croissant.

https://www.itsjane.com/location/jane-the-bakery

Should the vision come to full fruition, it could have as much impact on feeding the world as scientifically produced fertilizer did when it was discovered at the beginning of the 20th century.