Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
