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Get Up to Speed On the State of Eco-Fashion
The race is on to bioengineer carbon-neutral, recyclable, biodegradable, and affordable materials.
By
Alden Wicker
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Trouble in the High-Rise Hothouse
Big indoor farms are attracting big investments. But transforming agriculture might depend on putting nanofarms everywhere — maybe even in your home.
By
Corby Kummer
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The “Clean Meat” Industry Has a Dirty Little Secret
Manufactured meat may be safer and better — but first, producers need to get rid of the icky ingredients.
By
Kat McGowan
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Meat Doesn’t Grow on Trees—But Maybe It Could
What if your steak came from the greenhouse instead of the slaughterhouse?
By
Anna Nowogrodzki
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The Bugs that Give Wine Its Flavor
Can sequencing a vineyard’s microbiome make it possible to reverse engineer a fine wine?
By
Marcus Woo
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A Peek Inside the Fridge of the Future
Four big ideas about where food is heading.
By
Elizabeth Preston
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Will You Eat CRISPR Produce?
Gene editing will make plants hardier and healthier. Hopefully people won’t freak out.
By
Shelby Pope
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BOOK REVIEW
Are You a Wizard or a Prophet?
A new book argues that technology and environmentalism clash. But that’s not a useful way to think about the future.
By
Diana Crow
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Biotech Breakthroughs and Big Ideas in 2018
Scientists and entrepreneurs tell us what they’re looking for.
By
proto.life
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6 Amazing Things to Watch in Synthetic Biology
Teleported molecules, custom genomes, and other innovations that will deliver on the technology’s biggest promises.
By
Diana Crow
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