Each day around forty thousand children die because of severe malnutrition and related diseases across the world. Malnutrition disempowers and affects the lives of around 852 million people globally in a drastic way. According to the United Nations World Health Organization (WHO: 1996), more than starvation the real challenge today is malnutrition-the deficiency of micronutrients (vitamins, minerals and essential amino acids) that no longer allows the body to ensure growth and maintain its vital functions. Malnutrition severely diminishes the human capital of a country and its multifarious impacts hinder the universal achievement of the United Nations Millennium Development Goals. Developing countries are especially vulnerable to this easily avoidable 
catastrophe.
Spirulina offers remarkable health benefits to an undernourished person. It is rich in beta carotene that can overcome eye problems caused by Vitamin A deficiency. The protein and B-vitamin complex makes a major nutritional improvement in an infant’s diet. It is the only food source, except for mother’s milk, containing substantial amounts of an essential fatty acid GLA that helps regulate the entire hormone system.
One tablespoon a day can eliminate iron anemia, the most common mineral deficiency. Spirulina is the most digestible protein food, especially important for malnourished people whose intestines can no longer absorb nutrients effectively. Clinical studies have shown it helps rebuild healthy intestinal flora. These health benefits have made it an excellent food for rapid recovery of children from malnutrition related diseases in Mexico, Togo, Romania, China, Rwanda, Zaire, India, Ukraine, and Belarus.
Spirulina is being produced in more than 22 countries and used in over 77 countries. During present time, undoubtedly one of the most vibrant sustainability movements is the movement toward more sustainable food systems. An unsustainable food system would give us food that, was grown using lots of resources water, fertilizer, pesticides. Was grown in faraway places, is often not very healthy for our bodies, and contains a variety of chemical residuals.
An unsustainable food system would give us food that leads us to crave more of it because it is full of calories rather than nutrients, is often highly processed or frozen for, long periods of time, and creates lots of profit for processors and retailers and little for growers/farmers. In contrast, a sustainable food system would give us food that uses as few resources to grow as possible is grown close to home ,is eaten close to the season in which it was grown ,contains little to no chemical residuals ,its growth sustains or even improves the quality of the local environment, uses natural biological cycles and controls ,enhances the economic welfare of farmers and other growers “Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer, and supports and enhances rural communities.”
Spirulina is a niche health food product in many developing countries, but it can also be used to fight malnutrition and empower the farmers. Spirulina is also referred as superfood. The Spirulina is also used for animal consumption as a cost-effective feed supplement in the aquaculture, livestock and poultry industries. More surprisingly, NASA and The European Space Agency have undertaken research to quantify the benefits of incorporating it into astronauts’ diets both in spaceships and on Mars. A key benefit of Spirulina is its high protein content. In other words, it offers the potential to improve food security while also benefitting the environment by requiring less land to produce the same amount of protein and energy as livestock. Spirulina has a long history of safe usage. The Aztecs consumed spirulina in Mexico over five centuries ago. Indigenous people consume Spirulina today. For the past 20 years, millions of people around the world have used spirulina as a food supplement to their diets. The United Nations and the World Health Organization recommend Spirulina as safe and nutritious for children.
Spirulina offers remarkable health benefits to an undernourished person. It is rich in beta carotene that can overcome eye problems caused by Vitamin A deficiency. The protein and B-vitamin complex makes a major nutritional improvement in an infant’s diet. It is the only food source, except for mother’s milk, containing substantial amounts of an essential fatty acid GLA that helps regulate the entire hormone system.
One tablespoon a day can eliminate iron anemia, the most common mineral deficiency. Spirulina is the most digestible protein food, especially important for malnourished people whose intestines can no longer absorb nutrients effectively. Clinical studies have shown it helps rebuild healthy intestinal flora. These health benefits have made it an excellent food for rapid recovery of children from malnutrition related diseases in Mexico, Togo, Romania, China, Rwanda, Zaire, India, Ukraine, and Belarus.Spirulina is being produced in more than 22 countries and used in over 77 countries. During present time, undoubtedly one of the most vibrant sustainability movements is the movement toward more sustainable food systems. An unsustainable food system would give us food that, was grown using lots of resources water, fertilizer, pesticides. Was grown in faraway places, is often not very healthy for our bodies, and contains a variety of chemical residuals.
An unsustainable food system would give us food that leads us to crave more of it because it is full of calories rather than nutrients, is often highly processed or frozen for, long periods of time, and creates lots of profit for processors and retailers and little for growers/farmers. In contrast, a sustainable food system would give us food that uses as few resources to grow as possible is grown close to home ,is eaten close to the season in which it was grown ,contains little to no chemical residuals ,its growth sustains or even improves the quality of the local environment, uses natural biological cycles and controls ,enhances the economic welfare of farmers and other growers “Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer, and supports and enhances rural communities.”
Spirulina is a niche health food product in many developing countries, but it can also be used to fight malnutrition and empower the farmers. Spirulina is also referred as superfood. The Spirulina is also used for animal consumption as a cost-effective feed supplement in the aquaculture, livestock and poultry industries. More surprisingly, NASA and The European Space Agency have undertaken research to quantify the benefits of incorporating it into astronauts’ diets both in spaceships and on Mars. A key benefit of Spirulina is its high protein content. In other words, it offers the potential to improve food security while also benefitting the environment by requiring less land to produce the same amount of protein and energy as livestock. Spirulina has a long history of safe usage. The Aztecs consumed spirulina in Mexico over five centuries ago. Indigenous people consume Spirulina today. For the past 20 years, millions of people around the world have used spirulina as a food supplement to their diets. The United Nations and the World Health Organization recommend Spirulina as safe and nutritious for children. 
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