Lecture
Lowimpact Food: From Idea to Sustainable Business
Description
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.
Official source
About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.
Ontological neighbourhood
Related lectures (45)
Cultivate: Architectural Articulation of Food Production and Storage
Focuses on architectural articulation of food production and storage using innovative natural and reclaimed materials.
Agricultural Service Optimization
Delves into the potential of agricultural services to achieve self-sufficiency in food production.
Agricultural Landscapes: Netherlands vs Spain
Compares agricultural landscapes in the Netherlands and Spain, analyzing the ecological and social impacts of modern food production practices.
Domesticated Foodscapes: Cultivate
Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
Food waste: Impact and Solutions
Explores the global issue of food waste, its impacts, and management strategies.