European Seaweed is Having a “Blue Revolution”

Seagriculture USA 2024

Nordic Seafarm, on the Western coast of Sweden, began as a university spinoff backed by the European Union to farm sea lettuce, also called Ulva. Part of what is being described as a “blue revolution,” Ulva and other macroalgae are beginning to be recognized by the European food industry as possessing many health benefits. They are being seen increasingly as eco-friendly to produce, nutritious, tasty, and good for the planet.

Although seaweed is a staple in Asian cuisine, it has been relatively unfamiliar to European consumers. But many believe that is about to change. More restaurants are embracing locally grown algae, and healthy and sustainable eating remains a steady trend. With an apparent breakthrough in farming technologies, the sector anticipates shifting more of their food production from land to the sea.

“Right now, it’s quite decentralized, and everyone is doing their own thing and the regulations are different in different countries. We actually have an idea to make a network of the certified farms where we can maximize the positive impact that we can have and make it easier for the customer to choose the right product for their purposes,” says Jonatan Gerrbo, business developer for Nordic Seafarm.

Credit: by Denis Loctier for EuroNews

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Seagriculture USA 2024
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