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Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
Explores the Solagro project and the challenges of ecological transition in Grand Genève, emphasizing the importance of defining collective goals and sustainable agriculture.
Emphasizes the role of individual and collective actions in achieving sustainability through the Sustainable Development Goals and the successes of the Millennium Development Goals.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
