By now, we’ve all heard that eating meat is not good for the planet. The industry produces a lot of emissions and uses up a lot of environmental resources. But realistically, the only way most people will reduce their consumption anytime soon is if they have palatable alternatives that replicate the “mouthfeel” of meat. Such alternatives do exist — but they’re not perfect. And, perhaps more importantly, they’re also hard to produce at scale, which means we need more alternatives. But what if we have an unexpected ally in this struggle: cyanobacteria? Milking cyanobacteriaCyanobacteria is also …