Co-founders : Camille Wolf et Simon Meister
How will we feed the planet in 2050? Lowimpact food’s answer is to focus on insects, which are an excellent source of protein and whose production generates much less environmental impact than traditional meat. Based on the AgriCo campus in St-Aubin, Lowimpact food offers an insect-based protein source, raising mealworms fed on spent grains from breweries and fruit juice producers. The insects are transformed into a high-protein powder that can easily be incorporated into a variety of foods, such as pasta or cereal bars.