Lowimpact Food has embarked on the production of alternative proteins through the breeding of insects.
Posted today at 07:57
They are small, but strong. The worms that flourish in the room occupied by Lowimpact Food in the Impact Hub in Lausanne are able to transform calories into protein more efficiently than cattle.
“Out of 10 calories consumed, an ox will convert one to two in the form of protein, against five for a worm,” explains Simon Meister, biologist and young doctor in environmental science and engineering at EPFL.
If it takes a nice bundle of insects to reach the weight of a cow, the advantages of this breeding are numerous: “The equivalent in CO release2 is up to 100 times lower. They require less water and much less surface ”, specifies Camille Wolf, chemist and PhD in environmental science and engineering at EPFL. Their life cycle is shorter: it only takes twenty-three to twenty-four weeks for the individuals to reach maturity, compared to one to two years for an ox.