Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores material lifecycle, properties, sustainability, and design, emphasizing the importance of auditing products for sustainability and discussing the evaluation of consumer products like LEGO.
Explores the Solagro project and the challenges of ecological transition in Grand Genève, emphasizing the importance of defining collective goals and sustainable agriculture.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
