With a desire to actively tackle the global problem of malnutrition by bringing a new nutrient into the French cuisine, Xavier Delannoy, a 2020 graduate of ITEEM, and Vincent LATIMIER, an EDHEC graduate, have committed themselves to new forms of organic agriculture, by founding Etika Spirulina, an urban farm of fresh and ethical spirulina, in the metropolis in 2019.
Spirulina is a microalga that provides many nutritional benefits to strengthen natural defences, to reactivate metabolisms and to fight against deficiencies, fatigue, and muscle pain. Spirulina is naturally rich in protein, minerals (iron, magnesium, calcium), vitamins (A, B1, B12, E, K) and 18 amino acids.
Generally available in powder form or tablet, as a dietary supplement for athletes or vegetarians, spirulina is now fresh in our daily lives thanks to Etika Spirulina which markets it in various forms and products (cheeses, beers, teas, …).
It was during his 8-month international internship that Xavier worked for an NGO and discovered spirulina. The chronic malnutrition of children in the Philippines shocked him, so he wanted to carry out a project with a social and solidarity dimension when he returned to France and he decided to fully engage in social entrepreneurship by cultivating, harvesting, and marketing spirulina.
In France, Etika Spirulina is working on two areas of development: to offer new formats of this food to proven consumers, and to create a range of derivatives to attract new consumers. In the Philippines, Etika Spirulina is co-developing a programme against child malnutrition through low-tech spirulina micro-farms, in collaboration with local artisans.
“There’s a lot to do in today’s society,” says Xavier, “and for that you have to work with the best people and know how to convince.” The production of spirulina will resume in spring 2021 and their products, local and sustainable, will soon be online on their website: fresh spirulina to cook, peanut-spirulina nougatines, blue beer…