Could plants look and taste like meat—and help the planet? Our film follows Impossible Foods, founded by Stanford biochemist Patrick O. Brown, on a mission to cut the footprint of what’s on our plates. The meat system drives deforestation, water pollution, and methane; Impossible’s plant-based meats recreate flavor with heme, the molecule that makes meat taste like meat. The company reports ~91% fewer greenhouse gases, ~92% less water, and ~96% less land than U.S. beef. Try an Impossible burger, meatballs, or nuggets. Small swap. Big flavor. Smaller impact for everyone.

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