One of the biggest triggers of global warming is something all of us do every day: eating. Growing and processing food uses enormous amounts of energy, water, and chemicals and has created an overwhelming burden on our planet's resources. Fortunately, intrepid scientists and innovators around the world are responding to the crisis and reimagining entirely new ways of producing food.

Food From the Air tells the story of Lisa Dyson, the founder of Air Protein, a company driven by ambitions almost as vast as space itself. The 4th African American woman ever to earn a doctorate in physics, Lisa has taken on an extraordinary mission: to create food from pure elements of the air. Inspired by NASA research from the 1960s, Air Protein doesn't require any arable land, is carbon negative, and produces tasty, healthy food in just hours—it seems like magic. We watch her team of young scientists expanding the Air Protein menu, from meat to pasta, to bread and ice cream, showcasing the tremendous potential of human ingenuity. It is a story of tackling the impossible, of the power of scientific creativity—and ultimately, of hope.