Impossible Foods Launches Sustainability Report

DETROIT, May 25, 2017 /PRNewswire/ -- Impossible Foods has launched its first sustainability report, a comprehensive analysis of the food technology company's environmental mission, flagship product and growing team.

Impossible Foods makes delicious, nutritious meat directly from plants. The company's flagship product, the Impossible Burger, is the world's only burger that looks, handles, smells, cooks and tastes like ground beef from cows -- but is made entirely from plants, with a much smaller environmental footprint than meat from animals.

Impossible Foods' sustainability report can be viewed and downloaded here and on our press page (https://www.impossiblefoods.com/press/). The company launched the report today to coincide with the annual Sustainable Brands conference in Detroit and will update the document to reflect rapidly increasing economies of scale and a growing team.

"We are integrating sustainability into day-to-day operations wherever possible, into every aspect of our long-term strategy, and, of course, our products," said Impossible Foods Founder and CEO Patrick O. Brown, M.D., Ph.D. "Our goal is to set a new standard for transparency in the food industry, from our ingredients and methods to our environmental impact -- and we welcome your feedback."

Big taste, small footprint

The Impossible Burger uses about 75% less water, generates about 87% fewer greenhouse gases and requires around 95% less land than conventional ground beef from cows. It's produced without hormones, antibiotics, cholesterol or artificial flavors.

The Impossible Burger is served at about 20 restaurants in the United States and is expected to be in more than 1,000 restaurants within a year. Just last week, the Impossible Burger debuted at nine Umami Burger locations in the greater Los Angeles area. For the growing list of restaurants that serve the Impossible Burger, click here.

The Impossible Burger is debuting at more and more fine-dining restaurants and multi-unit chains throughout the United States. The company is ramping up production at its first large-scale manufacturing site, in Oakland, Calif. When fully ramped up, we expect that the Oakland facility will be able to supply over 4 million Impossible Burgers each month.

After Oakland is at full scale, Impossible Foods plans to introduce its plant-based burgers in more US restaurants, as well as in retail outlets and international markets. The company is also developing additional plant-based meat and dairy products.

About Impossible Foods:
Based in Redwood City, California, Impossible Foods makes delicious, nutritious meat and dairy products directly from plants -- with a much smaller environmental footprint than those produced from animals. The privately held company was founded in 2011 by Patrick O. Brown, M.D., Ph.D., formerly a biochemistry professor and Howard Hughes Medical Institute investigator at Stanford University. Investors include Khosla Ventures, Bill Gates, Google Ventures, Horizons Ventures, UBS and Viking Global Investors.

More information:
impossiblefoods.com
www.twitter.com/impossiblefoods 
www.facebook.com/impossiblefoods

Sustainability Report:
https://impossiblefoods.app.box.com/v/presskit

SOURCE Impossible Foods