At the Chapel Hill Alt. Protein Project, we strive to build a healthy, sustainable, and just food system by creating a vibrant and robust community for alternative protein research and innovation at UNC-Chapel Hill. The Chapel Hill Alt. Protein Project is a student initiative supported by The Good Food Institute, a global nonprofit working to accelerate the development of plant-based, cultivated, and fermentation-derived alternatives to conventional meat, eggs, and dairy. We provide members with a welcoming, inclusive space in which to discover how their interests and skills intersect with the needs of the alternative protein industry and to provide members with a better sense of what skills they should develop in order to become more involved in building a better future food system. Our community focuses on three categories of food technology: plant-based protein, recreating the component parts of meat using plants; fermentation, growing microorganisms to produce food ingredients and biomass; and cultivated meat, cultivating genuine animal meat directly from animal stem cells. At its best, the Chapel Hill Alt. Protein Project group acts as a miniature think tank for a burgeoning field, catapulting our members to the forefront of the alternative protein movement.