Spirulina nutritional properties and it’s conversion in the human body gave us the motivation to have a better look into it
The excellent community and humanitarian values shared by the small farm producers in Europe made us want to participate in the food change movement for healthier and more sustainable food choices.
Beyond nutrition, spirulina offers multiple advantages to the environment:
Producing Spirulina requires 10 times less water than any other vegetable.
Also, harvesting can occur year-round.
Spirulina has the lowest land use per unit of protein and unit of human digestible energy. Basically, it offers the potential to improve food security in countries where malnutrition is a common occurrence.
Spirulina doesn’t need fertile land for cultivation and requires less energy input per kilo than soy, corn or bovine protein.
Spirulina is a big oxygen producer and is even more efficient than trees and forests to absorb carbon dioxide and release oxygen.
Now that’s what we call an environmentally sound and healthy food!