Market Overview

Impossible Foods Launches Food Bank Program to Help Fill the Protein Gap

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  • Alameda County Community Food Bank and Second Harvest Food Bank
    will serve the Impossible Burger at meal centers in the San Francisco
    Bay Area, starting today
  • Impossible Foods makes ongoing commitment to nourish and support
    community members struggling with food insecurity

Today, Impossible Foods launched a program to help nourish communities
where it does business by partnering with food banks that serve those
affected by food insecurity.

This press release features multimedia. View the full release here:
http://www.businesswire.com/news/home/20180206005505/en/

The food technology startup is partnering with Alameda County Community
Food Bank and Second Harvest Food Bank of Santa Clara and San Mateo
Counties to serve plant-based meat to San Francisco Bay Area residents
who receive assistance from food bank meal programs. Starting this week,
the Impossible Burger will be served at meal centers in Alameda, Santa
Clara and San Mateo counties.

Impossible Foods has committed to provide regular deliveries of
plant-based meat to these regional food banks. The meat comes from
Impossible Foods' first large-scale manufacturing plant, a
67,000-square-foot former bakery on the east side of Oakland.

"We are still ramping up and enjoy strong demand for our product from
chefs and restaurateurs -- but at the same time, we know that people in
our hometown regions are struggling to afford food that's delicious and
nutritious," said Jessica Appelgren, Vice President of Communication at
Impossible Foods. "We wanted to launch partnerships very early in our
growth curve to address food insecurity and give back to the communities
where we live and work."

Nourishing at-risk residents in our communities

One in seven Americans gets food from food banks, according to the
Hunger in America study published by Feeding America, the nation's
network of food banks. The rate of food insecurity is even higher in the
high-cost San Francisco Bay Area, where—for instance—in Alameda County,
a family of four needs to earn about $90,000 just to meet basic expenses.

Alameda County Community Food Bank, which has been at the forefront of
hunger relief efforts in the Bay Area since 1985, serves 1 in 5 Alameda
County residents by distributing food through a network of 200 food
pantries, soup kitchens, and other community organizations, as well as
direct-distribution programs including Children's Backpack and Mobile
Pantry. This year, the Food Bank will distribute the equivalent of 28
million meals.

"High-quality sources of protein are not only the most desired food
items by our clients and the agencies serving them – they're also the
least frequently donated, and increasingly some of the most expensive
for us to acquire," said Wilken Louie, associate director of food
resourcing. "The food bank depends on partnerships with local food
businesses to meet the needs of our community. On behalf of the agencies
we work with as well, we're extremely grateful to be receiving regular
donations from Impossible Foods to help fill this critical nutrition gap
for many of our clients."

The Impossible Burger has more protein than a conventional burger from
cows, but it has a fraction of the environmental footprint and has zero
cholesterol.

With an emphasis on nutritious food, Second Harvest distributes more
fresh produce than almost any other food bank in the country. The Food
Bank works with network of 300 nonprofit partners at 905 sites and is
one of the largest food banks in the nation. Second Harvest feeds more
than a quarter million people in California's Santa Clara and San Mateo
counties every month.

"We have known for a long time that nutritious food—fruits, vegetables,
whole grains and proteins-- is the foundation for a healthy, productive
life," said Barbara Gehlen, director of food sourcing and inventory at
Second Harvest. "Without it, kids can't learn at school and adults
struggle to focus at work, making it harder to get ahead."

Making the Impossible possible

The Impossible Burger smells, cooks and tastes like ground beef from
cows -- but it's made entirely from plants, with a much smaller
environmental footprint than meat from animals. It has no hormones,
antibiotics, cholesterol or artificial flavors, and it uses 75% less
water, generates 87% fewer greenhouse gases and requires 95% less land
than conventional ground beef from cows.

To teach the food bank's partners how to serve the Impossible Burger,
award-winning San Francisco Bay Area chefs Chris Kronner (of
KronnerBurger in Oakland) and Rocco Scordella (of Vina Enoteca in Palo
Alto) conducted a fun training session in preparation for the program
launch. Personnel experimented with the Impossible Burger, creating
recipes ranging from meatballs to tacos.

Impossible Foods employee volunteers are encouraged to join the food
bank chefs to cook and serve the burger at participating food banks
throughout the year. To learn more about the Impossible Foods' ongoing
partnership with the local food banks, please watch this
video
(password: impossible).

About Impossible Foods:

Based in Redwood City, California, Impossible Foods makes delicious,
nutritious meat and dairy products directly from plants -- with a much
smaller environmental footprint than meat from animals. Impossible Foods
is a private company with financial backing from Khosla Ventures, Bill
Gates, Google Ventures, Horizons Ventures, UBS, Viking Global Investors
and others. The company was founded in 2011 by Patrick O. Brown, M.D.,
Ph.D., formerly a biochemistry professor and Howard Hughes Medical
Institute investigator at Stanford University.

More information:

impossiblefoods.com www.twitter.com/impossiblefoods
www.facebook.com/impossiblefoods

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