ApuliaKundi pursues sustainable innovation objectives of the production system in order to obtain a high quality food with a sustainable process from the environmental point of view and efficient in terms of energy. Today, sustainability is the key to innovation understood as the enhancement of ancient knowledge, experience and results of scientific research. It is through this process that was born the first production of Spirulina “Made in Puglia”. ApuliaKundi through the choice of the production of Spirulina aims to combine the preservation of biological and environmental resources with sustainable economic development, to the future, also for the benefit of future generations; for these reasons, ApuliaKundi team is in constant search for balance between the choices of natural resources use.
The algae culture today can be a sustainable response to nutritional needs; it is a strategic activity for its low environmental impact. This sector is a candidate, therefore, to meet the increasing nutritional needs of the planet, and for that reason is a strategic activity for any country.
ApuliaKundi activities include ongoing basic research for the innovation of knowledge, development and technology transfer and enhancement of industrial research, methodologies, services and system approaches to support enterprise innovation processes in defined contexts.
ApuliaKundi efforts are constantly focused on the implementation of a production model through a more responsible management of environmental resources; Is an attempt to deliver a world as complete as possible to future generations. The production process of ApuliaKundi is closed loop; Combining technology and progress in a natural way, is in in balance with nature, it does not release emissions that nature can not absorb in its life cycle.
Spirulina cultivation has a low environmental impact and offers more nutrition for ground farming than any other food; does not cause pollution or soil erosion, contamination of water or forest destruction, grows without toxic pesticides and herbicides. It requires much less water and energy per kg of protein than any other food, including solar energy and the energy generated; Use 1/3 of the soybean water, 1/6 of that of wheat, 1/50 of the water needed for beef proteins.
Sustainability is linked to our tables and each of us has great responsibility for the choices it makes as a consumer. What we put into our dishes is the result of a production chain with huge impact on our health, the economy and the environment itself. For these reasons, there is a need for a change in the world’s diet food culture that provides healthier and more sustainable diets for the planet.