Is it possible to create next-generation foodstuffs that are healthy, sustainable, delicious, accessible and affordable for the world’s growing population?
The Bezos Earth Fund awarded NC State $30 million over five years to create a center for sustainable proteins to do just that. In total, the fund has committed $100 million to establish several research centers around the nation.
“As a land-grant university in a state with significant animal agriculture, NC State is uniquely positioned to help shape the future of sustainable food production,” NC State Chancellor Randy Woodson told the NC State News Service. “We’re thankful for the support from the Bezos Earth Fund that will help drive economic and workforce development in this critical area of sustainable protein production in order to feed a growing world population in an economically and environmentally sustainable way.”
“Feeding a growing world requires producing tasty proteins that won’t further degrade nature,” said Andy Jarvis, the Earth Fund’s Director of Future Food. “These centers will advance open-source, sustainable protein R&D [research and development] to benefit consumer choice while protecting our planet.”
A protein is a complex molecule made of amino acids that is essential for life. And whether those proteins come from animal or plant sources, without the amino acids found in proteins, our cells, tissues and organs can’t function because they are essential to the structure, function and regulation of every system in the body.
Getting the right amount of protein in your diet is crucial to healthy living because proteins are found in every cell.
However, as our global population grows, the health of both people and the planet will depend on producing food, and thus proteins, in a way that tastes good but also protects nature.
“Food production is the second largest source of greenhouse gas emissions, so it’s critical we find ways to feed a growing population without degrading the planet,” said Andrew Steer, president and CEO of the Earth Fund. “Sustainable protein has tremendous potential, but more research is needed to reduce the price and boost the flavor and texture to ensure nutritious, affordable products are available. It’s about choice.”
The center’s work will focus on three types of sustainable proteins:
The NC State center will collaborate with researchers at other universities, including North Carolina A&T, UNC Pembroke, Duke University and Forsyth Tech Community College, as well as more than 20 industry partners.
Believer Meats, which operates the world’s largest cultivated meat production facility in Wilson, is one of these partners. Their $123 million facility produces roughly 10,000 metric tons of cultivated meat to help meet growing demand.
“Our facility propels Believer forward as a leader in the cultivated meat industry,” said Nicole Johnson-Hoffman, Believer Meats CEO, in a press release. “Our brand has continually proven our commitment to scale production technology and capacity. Believer is setting the standard globally to make it possible for future generations to eat and enjoy meat.”
“This is a significant opportunity for North Carolina to not only be a state with a thriving animal-sourced food sector, but also one where it is a powerhouse in complementary proteins, building new industry and driving economic growth for the state,” said Bill Amautis, a codirector of the center, in NC State’s press release. “With the center we are looking to develop solutions that will provide greater diversity of choices for consumers that are both tasty and sustainable.”
With the help of the United Nations, the US Census Bureau estimated that the world population reached 8 billion people in 2023. The World Food Programmer estimates the need to develop ways to feed 10 billion people as soon as 2050.