Cooking with Carbon Dioxide: Spora joins a global food revolution

Rasmus Munk, the celebrated founder of Copenhagen's Alchemist, is once again pushing the boundaries of gastronomy: His food innovation centre, Spora, has joined a global consortium of researchers, foundations and industry leaders working to create nutritious protein from an unlikely source: Carbon dioxide. The project, called Acetate to Food, is backed by two of the world’s largest philanthropic foundations — the Novo Nordisk Foundation and the Bill & Melinda Gates Foundation — with a combined investment of €21.7 million over the next two years.