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July 12th, 2017 at 8:24 am

Disrupting the cow: This plant-based burger smells, tastes and bleeds like the real thing

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Pat Brown wants every piece of meat consumed in the world to be made entirely from plants. He’s going after the carnivores — and the meat industry that serves them red, bloody, marbled meat. Continue Reading »

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March 10th, 2017 at 12:26 pm

Ikea just launched a DIY flat-pack indoor garden that can feed a whole lot of people at once

Swedish architects Mads-Ulrik Husum and Sine Lindholm collaborated with Space10, Ikea’s innovation lab, to design a piece of living furniture that can feed quite a few people, from the looks of it.

Called the Growroom, it’s a flat-pack spherical garden that grows plants, veggies, and herbs.

“Standing tall as a spherical garden, it empowers people to grow their own food much more locally in a beautiful and sustainable way,” its designers write on Medium.

Though Space10 launched the Growroom in late 2016, the designers just made the plans open-source. You can download the instruction manual on Space10′s site.

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October 20th, 2015 at 8:44 pm

The future of the burger

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A burger made with cultured meat.

By 2030, the average person is expected to consume around 45 pounds of meat annually, according to a study from the Food and Agriculture Organization of the United Nations.  That’s a number that rises substantially in the United States. The strain that will put on the planet is extreme, to say the least. But according to developing lab science, soon you can have your burger and eat it too.

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August 28th, 2015 at 6:55 pm

DouxMatok develops new technology that makes sugar twice as sweet, so you eat half as much

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A new technology in the food industry makes ordinary sugar twice as sweet—so food tastes exactly the same with half the calories, and without the controversy of artificial sweeteners.

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July 27th, 2015 at 10:28 am

A 3-D printed cap that can tell you when your milk has gone bad

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A smart, 3-D printed cap that can determine when milk has gone bad has been created by engineers from UC Berkeley and Taiwan’s National Chiao Tung University. The results were published in the journal Microsystems & Nanoengineering.

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