In a recent LinkedIn post, Dan Sherrard-Smith highlights the remarkable evolution of spirulina, tracing its path from an ancient African superfood to a modern marvel of sustainable food technology.
Sherrard-Smith begins by recounting the discovery of spirulina in 1964, when a Belgian botanist was surprised by the high protein content of green cakes found in an African market. He contrasts spirulina’s impressive protein levels with those of more common sources like chicken, tuna, and eggs.
“For comparison, Chicken has just 32.1%, Tuna – 29.9%, Eggs – 12.6%”
He further elaborates that women near Lake Chad have utilized this algae-based superfood for over a millennium, underscoring its deep historical roots.
Revolutionizing Food Production in Arid Environments
The core of Sherrard-Smith’s post focuses on the innovative approach taken by the food tech startup SimpliiGood. The company’s bold initiative was to cultivate algae in the challenging conditions of a desert, a concept Sherrard-Smith presents as a significant leap forward in food production.
According to Sherrard-Smith, SimpliiGood achieved this by growing algae in controlled greenhouses and ingeniously feeding it with carbon dioxide sourced from nearby factories. This method, as he points out, addresses multiple sustainability concerns.
“SimpliiGood reports that its process is… 100% pesticide and herbicide free. Zero-waste. 98% of water recycled. 14x higher yield per acre and 10x more water-efficient per pound of protein than peas.”
Sherrard-Smith emphasizes the environmental benefits of this process, noting its pesticide-free nature, zero-waste output, and highly efficient water recycling. He also highlights the superior yield and water efficiency compared to traditional protein sources like peas.
Commercial Success and Future Potential
The viability and potential of SimpliiGood’s innovation are further underscored by its financial backing. Sherrard-Smith reports that the company secured a $4 million innovation grant and has raised between $23 million and $36 million in total funding, signaling strong investor confidence in their model.
As Sherrard-Smith concludes, the journey of spirulina, culminating in its desert cultivation, represents a 60-year-long revolution in sustainable food production. He views this as a pivotal moment for entrepreneurship.
“This is the ultimate era to be a founder! And we are right at the start. An era where you can: Make money, create the job of your dreams, and do immense good for the planet.”
He posits that founders today have an unprecedented opportunity to build businesses that are not only profitable but also contribute positively to the planet. Sherrard-Smith concludes by engaging his audience, asking them to share examples of businesses that successfully combine positive impact with profit.
📝 About This Content
This article is based on insights shared by Dan Sherrard-Smith on LinkedIn.
📅 Originally posted on March 14, 2026 | View original post on LinkedIn →