In 2012 we started the exciting journey of microalgae. Eager to innovate and conceive a new way of producing more efficient and sustainable food. Amazed by the nutritional properties of spirulina, but at the same time also by the great impact it can have on the economy to stop eating so much protein of animal origin and start obtaining it in a more sustainable way for people and for the planet.
During this time we have been researching and collaborating with different research centers (UPF, IAAC, Elisava, UDL) as well as with the Spirulina Network, an association that promotes the cultivation of spirulina for self-consumption. All with the conviction that a new way of producing food without externalizing costs towards the environment and with a positive impact on health is possible.
