Spiru focuses on the development, protection and launch of a novel consumer biotechnology system, capable of growing daily servings of fresh spirulina, a blue-green algae nutraceutical that is recognised as one of the world's most nutrient-dense foods, containing high concentrations of antioxidants, beta-Carotene, iron, protein, and an array of vitamins and minerals. A second, more severe COVID-19 outbreak is expected to claim as many as 120,000 lives in the UK by next year. The public health sector would consequently be under immense pressure and, therefore, the active management of health and our subsequent immune function could play a major role in addressing this challenge. While it is estimated that a COVID-19 vaccine could be ready by mid-2021, there are ongoing concerns with the safety of such a rushed development process, as well as the mutability of the virus and subsequent efficacy of the vaccine. The global nutraceutical market is reported to have seen a demand increase of 20% since the pandemic began, and in addition to this demand shift, COVID-19 has weakened the UK's food supply chains that heavily rely on importing nutritional foods. This not only highlights an opportunity for a UK-derived nutraceutical product, but more evidently signifies the _need_ for such a product. Spirulina has been shown to have anti-viral, anti-inflammatory properties which are thought to boost immune function. Daily spirulina consumption could therefore serve as an effective barrier against future COVID-19 outbreaks, reducing lung tissue inflammation and lowering the risk of pneumonia, the most common cause of COVID-19-related deaths. Spirulina is a popular nutraceutical, most commonly purchased as a powder and added to juices and smoothies, but the process of drying and shipping to the UK from China (where most of the supply originates) reduces its nutritional value by up to 50%. Spiru responds to the sharp increase in demand for nutraceuticals following COVID-19, offering a UK-based solution which retains 100% of available nutrients and does not depend on vulnerable food supply chains. It will be highly relevant in the expanding grow-at-home market, and will address the food industry's production, transport, cooking and waste disposal emissions throughout its lifetime. Spiru will be designed within the circular economy, using bioplastic components and non-polluting processes where possible, and will have a net positive environmental impact. Launching a sustainable, user-friendly product, which can be manufactured at a fraction of the cost of lab-scale spirulina cultivation systems, will be a key challenge of this project, requiring intensive research, product development and testing.