5@5: Impossible Foods to create seafood alternative | Employees protest Amazon Prime Day

The fish is boneless. (Fishless, too.)

Impossible Foods is developing an alternative to traditional seafood using plant-based recipes or lab-grown fish cells, but so far the brand has focused its efforts on reproducing the biochemistry of fish flavor using heme. While there are many plant-based fish brands emerging in the market, scaling up cell-cultured fish has proven itself to be a costly and scientifically challenging endeavor. Read more at The New York Times …

Amazon Prime Day protests by workers demonstrate continued tension inside the e-commerce goliath

Warehouse workers in Shakopee, Minnesota will be on a strike for six hours during the first day of this year’s Prime Day events. Organizers of the upcoming protest describe the company’s work environment as being “better fit for a robot” and that “those who are sick or require extra breaks for religious reasons” are more likely to be terminated. Read more at Forbes …

Your hummus habit could be good for the earth

Americans spent four times as much money on grocery store hummus last year as they did 10 years ago, and consumers’ increased interest in the product is helping solve both hunger and soil depreciation. Chickpeas are a part of a subcategory of legumes called pulses, which are ancient crops that could help restore soils depleted of nutrients by decades of conventional farming. Read more at NPR …

Would you eat a burger made out of CO2 captured from the air?

Startup Solar Foods is transforming CO2 into a source of protein that they want to bring into grocery stores within the next few years. The healthy ingredient will look similar to wheat flour and market itself as “the most environmentally friendly food." Read more at Fast Company …

A Maryland grain grower takes regenerative agriculture to the next step

D.C.-based farm Next Step is certified organic—but it’s also emblematic of various agricultural and spiritual philosophies (such as biodynamic farming) that many argue are the future of farming in the face of climate change. Here, owner Heinz Thomet argues that in order for farms such as his to survive, there needs to be active participation from consumers and a much stronger effort to educate them about carbon sequestration and regenerative practices. Read more at Civil Eats …