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To address the environmental challenges posed by the current food system, innovations to food manufacturing processes, including the fermentation of microbes, extrusion of plant-based proteins, and tissue engineering for cultivated products, have been developed to replace traditionally animal-derived ingredients. The Public Health Perspectives on Alternative Proteins course aims at exploring the environmental impacts throughout the supply chain of alternative proteins compared to conventional agricultural methods. The direct and indirect health impacts of the supply chain process and consumption of both alternative proteins and traditionally animal-derived ingredients will also be explored. Students will also have the opportunity to examine relevant policies linked to manufacturing processes that will contribute to environmental, sustainability, and governance (ESG) goals.