Christie is a mechanical engineer with 15 years of engineering experience and holder of five patents in manufacturing technology. She spent much of her career in the aerospace industry working on commercial airplanes and spacecraft in testing, design, and manufacturing. Until January 2018, Ms. Lagally served as a Senior Scientist for the Good Food Institute uncovering the technical barriers in the development of plant-based meat and clean meat (i.e. cultured meat). Ms. Lagally holds Bachelor’s degrees in Organizational Psychology and Mechanical Engineering and a Master’s of Science in Mechanical Engineering.
Combating childhood obesity and other chronic health conditions is often at odds with the need to provide ready-to-serve meats in our school cafeterias, and yet “better for you” foods rarely meet the needs of school districts struggling to feed children with limited financial resources. Furthermore, in 2015, the World Health Organization declared processed meat, such as chicken nuggets, to be a known carcinogen, and therefore should not be served to children, despite the convenience and low cost. Seattle Food Tech is aiming to solve these issues by providing ready-to-eat plant-based “chicken” nuggets containing no cholesterol or nitrates (common in processed meat) and no milk or eggs (common allergens). Through our innovative, modern production facilities, Seattle Food Tech is making it possible for schools to serve plant-based, ready-to-serve nuggets at the same price as chicken-based nuggets, and thereby allowing schools to address health, convenience, and affordability concerns of their school lunch programs.