Lisa Dyson

She’s creating meat… from thin air.

With a PhD in physics from MIT, Lisa Dyson spent years researching string theory and quantum gravity before turning her attention to one of humanity’s biggest challenges: sustainable food production.

Inspired by a NASA experiment from the 1960s (where microbes were used to convert CO₂ into nutrients) she co-founded Air Protein, a company that produces protein-rich food without using land, animals, or massive water resources.

How does it work?

Air Protein’s system ferments CO₂ (just like brewing beer) to create a protein that mimics the amino acid profile of meat.

The result?

A highly nutritious, carbon-negative food source that could help feed 10 billion people by 2050.

But Lisa’s impact doesn’t stop at food.

She also co-founded Kiverdi, a company with over 40 patents that transforms carbon waste into biodegradable plastics, alternative fuels, and even materials for space exploration.

With backing from the Department of Energy and top investors, her innovations are tackling climate change at the molecular level.