GREEN ECONOMY AND MICROALGAE WITH THE CONTRIBUTION OF FUNCTIONAL FOODS TO SUSTAINABLE DEVELOPMENT

This paper describes the contribution of health foods to sustainable development. This contribution is rendered possible by the economic model of the green economy, or, in other words, by a kind of ‘circular’ economy which involves the intelligent use and then reuse of resources. The scientific, industrial and institutional world has, for years, engaged in searching for innovative solutions capable of solving the problems triggered by existing economic models, such as the scarcity of arable land, the inefficient use of resources, increases in pollution, carbon dioxide emissions, finite resources, and price increases. Microalgae have, over time, shown a great capacity for adaptation to severe environmental conditions, a rapid rate of reproduction, high nutritional content, energy-releasing properties, and the ability to absorb heavy metals and carbon dioxide. In other words, they possess the ability to respond to problems such as scarcity of resources, environmental pollution, resource efficiency, health and social inclusivity. GreenTech SrL, winner of the SME Instrument – Phase 1 of Horizon 2020, proposes an innovative process involving the use of waste products originating from agri-food companies, such as olive oil mills and dairy companies, with the aim of cultivating microalgae, especially Arthrospira Platensis (Spirulina), destined for dietary use. Its nutritional content renders this cyanobacterium particularly suitable for use as an ingredient in health foods. The paper allows us to gain a better understanding of the notion of microalgae, production systems, hitherto known applications, the relatively new market for large-scale production and commercialisation, the GreenTech SrL company and the ReSpirA project. The paper closes with an in-depth analysis of European regulations regarding nutrition.