Did you know that in just Singapore alone, an average person can eat nearly 390 eggs in a year?

Every stage of egg production contributes to greenhouse gases and other harmful emissions. Scientists from the University of Oviedo in Spain found that the carbon footprint of eggs is similar to that of other basic foods of animal origin, like milk.

So, is there a way to be more environmentally friendly with our eggs?

On this episode of Climate Connections, Vinita Choolani, Founder and CEO of Float Foods lets us in on why she embarked on that journey to create a plant-based egg that can hopefully substitute our love affair with chicken eggs, and where the business is at right now. 

Feature produced and edited by: Yeo Kai Ting ([email protected])

Voiced by: Audrey Siek

Photo credits: Float Foods

Music credits: pixabay & its talented community of contributors

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