丽贝卡·摩西表示，“不可能的食物”正在“寻找利用科技来创造一个更可持续的食物系统的方法。”When the company first started in 2011, it asked these questions: what makes meat taste so good? what makes it cook and smell the way that it does? It answered those questions and eventually developed the Impossible Burger, which Moses says uses 96 percent less land, 87 percent less water, and 89 percent low GHG emissions than an actual beef burger.
