We were once up-and-coming molecular gastronomy chefs in a Michelin-starred restaurant in Chicago. Experiencing gratitude while pursuing our childhood dream of bringing joy to people through valuable eats was fulfilling.
However, encountering plant-based steak made us reconsider the standards of valuable eats we had faith in. The innovative idea of deriving meat from plants gave us a new perspective on steak.
For instance, to produce 1kg of beef steak, a cow consumes 25kg of grains and 15,000L of water throughout its life. Meat accounts for 60% of the food production emission throughout the cycle of the food production system. Furthermore, while increasing meat consumption, the number of people suffering from starvation is paradoxically rising steeply, now exceeding 7 billion.
A single dish of beef steak was once taken for granted as a representation of Earth's value.
We realized that by simply shifting our diets to plant-based ingredients, there is an inherent power in preserving the Earth's value.
I decided to become the one, devoted to enabling more people to experience plant-based gastronomy.
The journey wasn't without its challenges, but despite the obstacles, we remained steadfast in our belief that we could create tastier plant-based meats. Leveraging our expertise in molecular gastronomy, our plant-based meats boast a mouthwatering smooth texture and rich flavor that we're certain people will love.
After an extensive journey, we're eager to share our discoveries in valuable eats with you.
We will gift you you diverse plant-based culinary experiences, contributing to creating a better world.
— DVOTION
