Spirulina as a way to address food insecurity and mitigate the effects of climate change.

The University of Arizona Health Sciences and University of Arizona College of Agriculture, Life and Environmental Sciences are collaborating to create sustainable ways to grow spirulia while capitalizing on its nutritional profile to develop a ready-to-eat food product, giving people in impoverished regions an easily accessible source of protein. Their goal is to reduce food insecurity and nutritional deficiencies for people in developing countries around the world.