Impossible Foods, Redwood City, Calif., launched production at its first large-scale plant in Oakland, Calif.
The 68,000-square-foot plant will eventually be capable of producing 1 million pounds of plant-based meat per month, or about 1 million quarter-pound burgers a week.
“Our mission to transform the global food system is urgent, and the opportunity is huge, so we are embarking on one of the most ambitious scale-ups of any startup in the food industry,” says Patrick Brown, founder and CEO. “Our goal is to make delicious, sustainable, nutritious and affordable meat for everyone, as soon as possible.”
The Impossible Burger is served at more than 40 restaurants throughout the United States and establishments in New York, San Francisco, Houston and Las Vegas.