The role of spirulina in food security: Nutritional and ecological implications in the context of climate change

Abstract

In the context of a changing climate and the goal of achieving carbon neutrality by 2050, microalgae, particularly spirulina, are emerging as a versatile and sustainable solution to ensure food security, serving as an alternative protein source for human consumption. Spirulina can absorb carbon dioxide during photosynthesis, grows rapidly, does not require arable land, is cultivated year-round, and is rich in protein as well as other macro- and micronutrients. Spirulina stands out not only for its resilience and adaptability to a range of environmental conditions – including variations in light, temperature, pH, and salinity – but also for its low water requirements, making it a promising option for regions with limited water resources. It can address food security challenges by providing nutritional benefits as a dietary supplement and enhancing animal feed quality. Additionally, it supports sustainable agriculture as a biostimulant, improving crop productivity and soil health while reducing reliance on chemical inputs. Its potential as a raw material across various industries and the exploration of new applications make spirulina an attractive candidate for future research, which should focus on enhanced profitability and large-scale accessibility.