Meati: Sustainably Creating the Protein of the Future

Apr 22, 2020

Meati: Sustainably Creating the Protein of the Future

We’re expected to make room for almost 3.4 billion more people by 2050, bringing the world’s population to about 10 billion. And while we love the idea of having more friends, we’re a bit concerned about what we’ll feed them when they come over for dinner. 

That’s because global food demand could increase between 59-98 percent by 2050. Yikes! Growing enough food to meet that demand could be tough given how polluted our environment has become, especially when we are running out of farmable land.

The most concerning part of it all? Meat, the most resource-intensive food, is projected to double in demand by 2050. So in order to feed all of our friends, it’s time to think smarter about how we can produce more tasty and nutritious protein while taking less from the planet. That is exactly what we at Meati are doing! 


Years ago, our founders dreamed of a company that could craft a sustainable yet delectable plant-based meat that would be so deceptively delicious that even the most loyal carnivores would choose it over meat. They imagined a world in which no compromises needed to be made; everyone could consume the foods they loved without hurting the environment. And then they made it happen. 

Meati was born! We’re bringing you the best meat alternatives we know how. Not only do Meati products provide a ton of key nutrients, they are created in a way that is sustainable and efficient – keeping our impact low and your taste bud’s satisfaction high.


On average, we could produce the meat equivalent of 4,200 cows per day.Not unlike plants grown in an urban farm, Meati’s main ingredient, mycelium, is grown in an urban farming facility in Boulder, CO. This means that we share a lot of the perks of urban farming including using less natural resources like less space, water, nutrients, and energy to create more food in a shorter period of time.

Meati’s urban farm is so efficient, at scale it could produce the meat equivalent of 4,200 cows-worth of protein per day, in a fraction of the space. But that’s because it’s not just how we’re growing food. It’s what we’re growing.


Underground, growing fungi branch out in different directions to seek out nutrients (think of it like a root network!), forming mycelia (the plural of mycelium). Some mycelium then produce mushrooms aboveground, but that is not what we are working with. We work with pure mycelium!

Since our mycelium only need a little sugar, nutrients and water to grow, we don’t rely on grain or soy to grow our protein. Livestock, by comparison, consume one-third of the world’s global cereal grain and approximately 70 percent of soy, requiring many more precious resources.

And since our mycelium isn’t a ruminant animal that produces manure, we don’t contribute methane (a potent greenhouse gas) to the atmosphere. In contrast, livestock and their manure emissions combined are the largest source of methane emissions in the United States! Talk about a stinky situation.

Meati produces 20 times more protein per acre than soyBut the benefits of growing mycelium for protein don’t end there; our mycelium is extremely efficient! It doubles in size overnight, so at scale, Meati products could produce 20x more protein per acre than soy crops.

If Meati’s urban farm were the size of the famous Coors Brewery here in Colorado, one year’s worth of Meati production would give us enough protein to satisfy the Denver/Boulder area’s protein demands for an entire year!

Finally, our mycelium makes the culinary team’s job easy. Mycelium naturally mimics animal muscle tissue, so all we have to do is gently form it into steaks and chicken breasts, marinate, and cook it up. Think of all the resources we save from keeping our process and ingredient list so short!

We’re proud to be crafting tasty, eco-loving meat alternatives to help provide nutritious protein to everyone – forever. And that’s the Meati mission.  

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