Aleph Farms

Renowned for his mastery of Middle Eastern cuisine and as the visionary behind a global culinary empire, Chef Eyal Shani has become a part of the Aleph Farms family as both a culinary partner and investor. Our shared commitment to crafting extraordinary food, driving innovation, and fostering sustainability sets the stage for an exciting collaboration. Together, we will bring Aleph Cuts to Israel through exclusive, intimate dining experiences. Stay tuned for more updates! Learn more about our partnership in Field Notes (link in the first comment below).

What do chefs say after trying Aleph Cuts? Our recent workshops with Strauss Group and New Sense Research brought together top chefs in Israel to experience Aleph Cuts first hand, and their feedback says it all. Their insights reflect the craftmanship and culinary potential of Aleph Cuts, as we continue transforming the future of food. Nicky Quinn 🎗️ Yoav Reisler🎗️Janiw Palacci Galia Reicher Amir Ilan Didier Toubia Neta Lavon Tami Dvash Maytal Foox Keren Corley Yotam Shabo Shani Katan Barak Weinstein

After leading the first substantial deal between Israel and the United Arab Emirates following the Abraham Accords, I am convinced of the immense potential that regional partnerships hold in addressing food security as a key to rebuilding a more stable Middle East, both in the mid and long term. Amid the ongoing tragic conflict in our region, we must stay true to our values and embrace our shared commitment to healing—not just for our world, but for the vital relationships that will shape our children’s future. Food, a fundamental need that transcends politics and borders, can serve as common ground to foster trust and cooperation in a divided region. I warmly invite you to explore my thoughts on how Israel and our allies in the Middle East can turn challenges into opportunities, and how the global community can help support this vision for a better future.

While Aleph Cuts will likely appear on restaurant menus before reaching supermarket shelves once we receive regulatory approval from the UK’s Food Standards Agency, this new funding brings us one step closer to that reality. Read more on Daily Express (link to the article in the first comment below). Yifat Gavriel Noam Y. Haba Hanita Levran Liron Vardiel

Yesterday, we had the honor of hosting Matan Dil, the Mayor of Municipality of Rehovot - עיריית רחובות at our headquarters, pilot, and R&D labs. Aleph Farms takes pride in partnering with a municipality that is establishing itself as a leading hub in the bioeconomy. Through effective collaboration on policy, infrastructure, and education, we cultivate an environment where businesses like ours can thrive. Together, we are shaping a future in which our city serves not only as a center of scientific discovery but also as a global leader in the scale-up of groundbreaking technologies. This collaboration drives innovation and sustainability, propelling economic growth and generating new job opportunities for the community. Didier Toubia Neta Lavon Yifat Gavriel Zach Teplitzki Yaacov Michlin Na'ama Meller Shir Lezerovich Maytal Foox Ilona Koren

Well done to Dr. Keren Tazat Fireberg from our R&D team, focused on collagen, for successfully completing the first-ever leadership program for women in food-tech, led by Modern Agriculture Foundation & Israel Innovation Authority רשות החדשנות.

Today is the International Day of Awareness of Food Loss and Waste. By growing only the edible part of beef—rather than the bones, skin, or other body parts—cellular agriculture eliminates the ‘loss’ of needing to feed 100 calories of grain to produce just 2 calories of conventional beef. Read more about the impact of cellular agriculture on Food Tank via the link in the comments below! 🍽🌎

The World Economic Forum's 'Enabling Policies for the Bioeconomy' report, in partnership with Aleph Farms, examines the crucial role suppliers play in driving low-carbon #technologies to achieve global #decarbonization goals. In line with the First Movers Coalition, the report outlines strategies to decarbonize key sectors responsible for significant global #emissions. #SDIM24 Read the report: https://lnkd.in/eRPCfXd5

We are proud to share that our investor and culinary partner, Marcus Samuelsson, has been recognized on The Independent's Climate100 List!🌎 "Award-winning chef Marcus Samuelsson owns several restaurants across the U.S. and was the youngest chef to receive a three-star rating from The New York Times at just 24. Born in Ethiopia, his mother tragically passed away from tuberculosis during the early years of the country's civil war. He was adopted in Gothenburg, Sweden, and later moved to the U.S. His 2006 cookbook, The Soul of a New Cuisine, based on Ethiopian food, won The James Beard Foundation’s Best International Cookbook award and helped reshape American cuisine. Recognizing that the climate crisis and conflict have led to a rise in world hunger, Samuelsson and his wife, Maya Gate Haile, founded the Three Goats Organization, which supports Ethiopian families by providing access to food and water during floods, heatwaves, and other climate-induced disasters. Samuelsson has since become an investor and advisor for Aleph Farms, a company pioneering cultivated meat. In his own restaurants, he avoids using palm oil, champions urban farms, sources local produce, and reduces food waste." https://lnkd.in/eC4Rwwbw

In a thorough story in The New York Times this weekend, global climate reporter Somini Sengupta explores a future where supermarket meat counters offer cultivated beef alongside grass-fed options. In this future, Somini writes 'we would have to confront some new meaty questions. Will we still sacrifice a goat to praise our gods? Is a Sunday roast still special if there’s no skin and bone? Who will get to bite into what kind of meat? How will we make sense of the flesh on our plates?' https://lnkd.in/dvN6x7uB