Lowimpact Food: From Idea to Sustainable Business

This lecture follows the journey of Simon Meister and Camille Wolf, co-founders of Lowimpact Food, from brainstorming ideas to creating a sustainable business model focused on reusing byproducts of food and beverage production. They discuss their transition from academia to entrepreneurship, the challenges of building a production chain, the importance of local sourcing, and the process of transforming mealworms into protein powder for various food products. They also highlight the significance of collaborations, market analysis, and understanding consumer preferences in developing their innovative food products.