Meet Dr Lisa Dyson, Pioneering making Food from Air

Imagine a future where food production doesn’t depend on fertile land, fresh water, or even sunlight. Dr. Lisa Dyson, a visionary in biotechnology, is making that future a reality by pioneering a way to produce nutrient-dense protein using nothing more than carbon emissions, microbes, and cutting-edge science. 

At the helm of Air Protein, a company she co-founded, Dyson is tackling both food insecurity and climate change head-on. Her approach taps into a revolutionary idea: creating food out of thin air.

This concept, called “carbon transformation,” captures carbon emissions and converts them into essential nutrients using special microbes in a fermentation process. It’s a sustainable alternative to traditional agriculture, offering a way to produce food with minimal environmental impact. 

Dyson’s technology is inspired by NASA’s work in the 1960s, when scientists researched ways to recycle carbon for long-duration space missions. She adapted this idea to address Earth’s most pressing issues, reimagining how we can sustainably feed a growing population without depleting resources.

Her work with Air Protein has the potential to redefine sustainable nutrition, creating foods that are both nutritious and environmentally friendly.

The possibilities are transformative. As Dyson sees it, this innovation doesn’t just address the challenges of today but also builds a blueprint for the future—one where food production is resilient, regenerative, and decoupled from the constraints of traditional farming. With Air Protein, Dyson is showing the world that a sustainable, science-backed future is not only achievable but also deliciously within reach.