Spirulina: green food 4 health

DESIGNED TOGETHER WITH Tomar Natural
Better life & Wellbeing
#cross-discipline#innovative recipes#new food#healthy food#awareness#spirulina

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Schedule
Application period ended

21 October 2021

Start

25 October 2021

Finish

17 December 2021

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Contact person

Contact us if you have any questions about the challenge.

Fátima Serralha
facilitator

maria.serralha@estbarreiro.ips.pt

Helena Caria
facilitator

helena.caria@ess.ips.pt

Spirulina: green food 4 health

DESIGNED TOGETHER WITH Tomar Natural

The Food nutrition of 7 billion people is challenging the world. How can the microalgae Spirulina becomes a global food for more people?

Better life & Wellbeing
#cross-discipline#innovative recipes#new food#healthy food#awareness#spirulina

Background

To be healthy we all need to include proteins in our diet. Most of the proteins come from meat and other animal products which contribute to the non-sustainable food system worldwide. This system is a major driver of environmental change, emitting a quarter of all greenhouse gas emissions. The traditional agriculture system uses half of all ice-free land and is responsible for three-quarters of the global use of water in the world!
Yet, it still fails to meet global nutrition needs, with 820 million people lacking sufficient food, leading to huge future difficulties for feeding more than 7 billion people all over the world.
New and innovative foods are becoming a good solution with fungi and algae (Macroalgae and microalgae) becoming promising solutions to accomplish human dietary protein needs.
The artesanal production of Spirulina, a cyanobacterium considered by the World Health Organization as one of the best foods for humanity, follows an ecological process, not using herbicides neither pesticides and recycling all the water to obtain an innovative and sustainable food preserving its good taste

Challenge

Spirulina is a green new food and its industrial production originates an affordable product due to it low price, but also a green non-tastable food. The artesanal production is a biological process for the production of Spirulin that contributes to the sustainability of the production and preserves the good taste of these green microalgae.
How might we increase the consumption of artesanal Portuguese Spirulina as a Conscious food – healthy, quality, sustainable, Local/regional food through:
Creating communication channels for Easy and innovative recipes
Reaching the Gourmet/healthy and natural cuisine lovers and Chefs

Interested but the schedule is not a good fit for you?

Please leave an open application to be an applicant for other similar innovation challenges!

Leave an open application  

Contact person

Contact us if you have any questions about the challenge.

Fátima Serralha
facilitator

maria.serralha@estbarreiro.ips.pt

Helena Caria
facilitator

helena.caria@ess.ips.pt

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