What Is Tempe(h)?
Tempeh is a traditional fermented soybean from Indonesia that is healthy, sustainable, and affordable.
Tempeh has been a staple protein source in Indonesia since at least the 1700s in Central Java. Tempeh can be eaten as baby food, snacks, main course, and lately dessert. Tempeh can also be made from other beans, legumes, and ingredients.
Tempeh has high protein content, digestibility, Vitamin B12, and is beneficial to gut microbiota.
Compared to beef, tempeh has similar amount and quality of protein, while is produced with 10x less of energy use, and sold 3x cheaper.
What We Have Done:
Traction of Collaboration
HBS Global Health Student Interest Group