The future of (sustainable & nutritious) food

Eating healthy without feeling guilty about the environment? This seems to be quite difficult sometimes. 

The food industry is extremely polluting and full of deception. This sector is responsible for approximately 34% of all CO2 emissions worldwide (1). In addition, researchers claim that if we continue fishing at this pace, the oceans will be practically empty for commercial fishing by 2048. In that same year, there are approximately 10 billion people on the earth (2) and we need 56% more food (3) to feed all these mouths. And we haven't even mentioned the problems concerning the use of single-use packaging material. 

It becomes harder and harder to determine whether something is responsible, healthy and/or sustainable from your regular diet. Even when you think you're doing good by replacing your steak with a meat substitute, you hear how many forests are being cut for the soy fields (4). Or when you eat a piece of 'sustainably caught' tuna, some people claim that sustainable fish doesn't exist at all (5). Even eating fruits and vegetables demands a lot from our water supplies and farmland, which are gradually becoming depleted (6). 

How nice would it be if there was a natural source of food (supplement) that does not require agricultural land, uses water economically, absorbs CO2 and leaves the oceans alone. Good news: get the know the algae Marine Phytoplankton. A natural product with 75+ nutrients from 1 pure ingredient, which easily grows on almost only (recycled) water, CO2 and sunlight. It is packed with essential nutrients, such as: strong antioxidants, amino acids, omega-3, vitamins and minerals. 

We believe that algae are perhaps the world's most complete and sustainable source of nutrition. Our customers experience that Marine Phytoplankton can help for various purposes: 

✓ Support the immune system 
✓ Improve digestion (intestinal flora)
✓ Improve skin, hair and nails 
 More energy and focus


(1): Crippa et al. (2021). Food systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 2(3), 198-209.