Bioprospecting Spirulina for Sustainable Food, Energy, Water and Health: a Blue-Green Economy

In a world facing challenges related to food security, renewable energy, and environmental conservation, Spirulina, a type of blue-green algae, emerges as a valuable natural resource. Its rich nutritional profile and versatile applications hold promise across diverse domains. Spirulina production holds immense potential in many African countries due to abundant sunlight, natural alkaline lakes, and suitable agroecological conditions. However, several challenges need addressing, including infrastructure gaps, ensuring quality control, managing climate variability, investing in research and training, and building technical capacity for successful Spirulina production and consumption. Strengthening expertise in cultivation techniques and sustainable practices will maximize its benefits. Therefore, innovative approaches are necessary to promote sustainable Spirulina production and consumption. In this context, the proposed research program by the FEWTURE consortium aims to demonstrate and pilot-test an integrated approach to bring a significant positive impact on the food-energy-water-health nexus. From sustainable food production to wastewater treatment, from bioenergy to health-enhancing supplements, Spirulina offers a holistic approach to building a resilient future—a true embodiment of the blue-green economy. Spirulina is a highly nutritious food source rich in protein, vitamins, minerals, and antioxidants that can be produced sustainably, reduce water pollution, enhance health and well-being, and even contribute to biofuel production. Moreover, it creates local employment opportunities and contributes to socio-economic development. Collaborating with a transdisciplinary team of experts from biotechnology, food engineering, environmental engineering, chemical engineering, sociology, economics, and societal participants from NGOs, governmental regulatory bodies, policymakers, and industry, the FEWTURE project seeks to create sustainable solutions aligned with the BELMONT challenges.