This week, Impossible Foods commences production at its East Oakland site, in preparation to supply restaurants nationwide.

The Impossible Burger grew in popularity owing to its impossibly meat-like texture, appealing to many who miss the taste of meat having given it up for reasons other than ‘I don’t like the way it tastes.’

The project is set to be huge, with the this first large-scale plant expected to produce enough plant-based meat for 1 million Impossible Burgers every week – that’s a lot of burgers.

The company explained its “mission to transform the global food system”, commenting on the urgency to do so. Impossible Foods acknowledged the size of the project, saying, “the opportunity is huge – so we are embarking on one of the most ambitious scale-ups of any startup in the food industry.”

The Oakland plant is also boosting production, and soon enough will be able to make 1 million pounds of the vegan meat each month – enough to serve 1 million quarter-pound Impossible Burgers a week!

And the impact of production is not even a worry to the environment with The Impossible Burger using about 75% less water, generating approximately 87% fewer greenhouse gases and requiring around 95% less land than conventional ground beef from cows. Furthermore, the patty is produced without hormones, antibiotics, cholesterol or artificial flavors.

Impossible Foods CEO and Founder Patrick O. Brown, M.D., Ph.D said, i”[o]ur goal is to make delicious, sustainable, nutritious and affordable meat for everyone, as soon as possible.” Now that’s a goal we can all get behind.