This article, by Alyssa Seitz, is part of a series highlighting members of the Office of Sustainability’s Experts Database. In a collaboration with instructor Madeline Fisher’s course, LSC 561: Writing Science for the Public, students interviewed campus sustainability experts and produced short feature stories. Plant-based meat products have recently seen a surge in popularity, as …
Read the full article at: https://sustainability.wisc.edu/a-taste-of-the-future-audrey-girards-research-aspires-to-improve-the-palpability-of-plant-based-food/