A Review on Reducing the Carbon Footprint by Cultivating and Consuming Spirulina

Abstract

Increased carbon emissions have accelerated global warming, which has profoundly altered the climate factor. Drought, cyclones, floods, tsunamis, unpredictable rainfall patterns, and other climate-related disasters have threatened clean water and food security. To mitigate the harmful effects of global warming on humanity and the biosphere, global nations have agreed to reduce carbon emissions and strive for a low carbon footprint in all industrial and commercial activities. Arthospira platensis commonly called as Spirulina is a GRAS level microalgae tremendously used in nutraceuticals, food additive, animal feed, poultry, aquaculture, biofertilizer, dyes& pigments industry, cosmetics, natural colorant in food and textile industry, raw material for biomolecules and biofuel production. Increased production and utilization of this microalgae sequesters equivalent amount of CO₂ same as that of the quantity of microalgae consumed. This study examines spirulina (Arthospira platensis) cultivation and consumption as a win-win scenario for sustainable development in terms of GDP and carbon capture and storage (CCS).