Carbon-based steak: From CO2 to BBQ

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  Quantumrun Foresight
• May 2, 2024

Insight summary

Exploring alternative protein sources has led to carbon-based steak, utilizing old space research to turn carbon dioxide into edible food. This approach not only offers a sustainable alternative to traditional meat but also reduces the environmental impact by using fewer resources and emitting less carbon. The challenge lies in making this technology cost-effective and widely accepted, paving the way for a significant shift in dietary habits and food production methods.

Carbon-based steak context

The quest for alternative protein sources has led to remarkable innovations, such as a carbon-based steak, a concept that startups like Air Protein and Solar Foods have pioneered. These companies have leveraged forgotten National Aeronautics and Space Administration (NASA) research from the 1960s, which explored converting carbon dioxide exhaled by astronauts into edible food through microbial fermentation. This process, similar to how yogurt or cheese is made, involves feeding a mixture of carbon dioxide, oxygen, and minerals to hydrogenotrophic microbes, resulting in a protein-rich flour with an amino acid profile similar to that of meat.

By utilizing carbon dioxide, a significant greenhouse gas contributor to global warming, this method is inherently carbon-negative. It promises a dual benefit: addressing the urgent need for sustainable, low-impact food production while contributing to carbon sequestration efforts. Companies like Air Protein aim to create products that not only mimic the taste and texture of traditional meats, such as chicken, beef, and even seafood, but do so by using significantly fewer resources. For instance, Air Protein's method uses 1.5 million times less land and reduces water usage by 15,000 times than traditional beef production.

However, the journey toward mainstream adoption of carbon-based steak faces several challenges, primarily around cost competitiveness and consumer acceptance. Air Protein, Solar Foods, and other players like Deep Branch Biotech are making strides in overcoming these hurdles through continuous innovation and significant funding rounds. Solar Foods, for example, raised USD $16 million to advance their production capabilities, demonstrating the growing investor confidence in the potential of microbial-based proteins.

Disruptive impact

As carbon-based food becomes more accessible and cost-effective, individuals might increasingly opt for these sustainable alternatives over traditional meats, decreasing meat consumption from livestock. This shift could have profound health implications, offering options free from hormones and antibiotics often found in animal farming. Moreover, individuals concerned about ethical and environmental issues related to animal farming might find these alternatives more aligned with their values, influencing a broader acceptance and adoption of sustainable diets.

For companies, especially those in the food production and retail sectors, the rise of carbon-based protein sources presents an opportunity to diversify product offerings and tap into a growing market of environmentally conscious consumers. Businesses might need to adapt their supply chains, invest in new technologies, and forge partnerships with biotech firms specializing in carbon recycling technologies. However, companies heavily invested in traditional livestock agriculture might encounter challenges, requiring a reevaluation of their business models to stay relevant and competitive. 

Meanwhile, adopting carbon-based steaks could lead to new regulatory frameworks and policies to support sustainable food technologies. Governments may need to establish standards for these novel foods' safety, labeling, and production to ensure public health and consumer trust. Internationally, this trend could influence trade policies, especially in countries heavily reliant on meat exports, prompting a shift towards more sustainable practices. Additionally, governments could leverage this technology to address food security challenges, particularly in regions with scarce arable land.

Implications of carbon-based steak

Wider implications of carbon-based steak may include: 

• A shift in agricultural priorities, moving away from livestock farming to more sustainable, carbon recycling-based food production methods.


• Changes in land use, with less need for grazing and feed production, leading to potential reforestation and biodiversity restoration efforts.


• New job opportunities in biotechnology and sustainable food production, requiring a workforce skilled in these areas.


• An increase in research funding and investments in synthetic biology and fermentation technologies to enhance food production efficiency.


• The introduction of food safety and labeling regulations specific to synthetic meat products, ensuring consumer protection and informed choices.


• A decrease in water usage and pollution associated with traditional meat production, positively impacting water conservation efforts.


• Alterations in global trade dynamics, with countries traditionally reliant on meat exports needing to diversify their economies.


• Political debates and policies focusing on the ethical implications and societal acceptance of lab-grown meats versus traditional animal farming.

Questions to consider

• How could carbon-based steak change your dietary habits and health?


• What impact might the widespread adoption of carbon-based meats have on local farming communities?