Macroalgae (or seaweed) as food

This solution was shared by Maria Giovanna Delfine , 07 April 2022

Print date: 14 April 2024 10:33

Description of the innovative solution

Alternative protein Animal feed Aquaculture Waste Consumer choice

Over 820 million people in the world do not have enough food to eat, and the number of undernourished people continues to rise. One potential alternative food source that could meet the dietary demands for both for humans and animals is algae. Algae is not a new invention, it has been used as food for thousands of years. The most commonly consumed macroalgae includes the red algae Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu), Gracilaria, Chondrus crispus (Irish moss) and Palmaria palmata (dulse), the kelps Laminaria (kombu), Undaria (wakame) and Macrocystis, and the green algae Caulerpa racemosa, Codium and Ulva. These algae are usually harvested from wild populations or they can be farmed and consumed fresh, dried or pickled. Several macroalgae are also sources of hydrocolloids, such as agar-agar and carrageenan, which are widely used in the food industry as stabilizers, thickeners and gelling agents. Algae is not only considered a high-value source of protein for humans and livestock but it also plays a crucial role in the ocean’s ability to absorb greenhouse gases. In addition, this solution could improve water quality by extracting harmful nutrients, such as nitrogen from the sea. Thus macroalgae can play a key role in combating both food insecurity and climate change.

Primary users

Small & medium commercial farmers
Foodtech companies
Agtech companies
Food service industry - restaurants, caterers, etc.
Low/Middle income households
Livestock farmers
Subsistence farmers
Large & industrial farmers
Local populations
Peri-urban consumers
Rural consumers
Urban consumers

Dietary impact

Seaweed (or algae) is low in fat and high in proteins, carbohydrates, minerals, vitamins (A, C, E), essential micronutrients (iodine, zinc, iron). Its rich source of health-promoting compounds are capable of acting on a wide spectrum of disorders and diseases. Seaweed holds an untapped potential to contribute to the food system by being a nutritional source of food for humans, feed for aquaculture and land animals, and fertilizers for crops.

Planetary impact

Seaweed could be described as the fastest growing component of global food production. To-date, seaweed aquaculture offers opportunities to counter the current climate crisis. On the one hand, the cultivation of algae does not compete with other arable land -- in other words, other essential resources do not have to give way. On the other hand, pesticides can largely be dispensed with during cultivation. Thus, seaweed production, both from wild stocks and aquaculture, represents an important conduit for CO2 removal from the atmosphere.

Equity impact

Seaweed is an increasingly important source of employment and revenue in coastal communities. In low-income countries, the majority of seaweed farmers are women, who are able to gain a degree of financial autonomy through the sector. Seaweed’s contributions to gender equality in aquaculture must be protected and expanded upon in future interventions.

Main concerns

Lack of knowledge about food allergens or other toxins present in edible seaweeds could limit the use of this marine resource for the development of new health products. The effort to promote widespread acceptance of eating seaweeds may prove to be challenging because many countries that are not prone to consuming algae may stay attached to traditional foods (such as animal protein). Thus, promotional and behavioral change strategies would need to be planned alongside farm trials. Finally, the seaweed farming industry is centuries behind agriculture, in the scale of farming operations and infrastructure. This decreases the efficiency of production and makes producing edible algae much less efficient than it may be.

Supply chain segment

Agricultural inputs and primary production practices

Maturity level

Moving to scale

Criteria

Food quality Food availability Climate mitigation Water use Reducing biodiversity loss Increasing agrobiodiversity Reducing pollution

SDG target

SDG 2: Zero Hunger SDG 12: Responsible Consumption and Production SDG 13: Climate Action SDG 15: Life on Land

Context

Marine/Coastal

Examples and additional resources

Real-world examples

See this solution in action in different contexts and settings around the world

Additional resources

Learn more about this solution through studies, articles, business cases, and other information

SEAWEEDS AND MICROALGAE

Report

SEAWEEDS AND MICROALGAE: AN OVERVIEW FOR UNLOCKING THEIR POTENTIAL IN GLOBAL AQUACULTURE DEVELOPMENT

fao.org/3/cb5670en...b5670en.pdf

Shared by Maria Giovanna Delfine

Seaweed and Cardiovascular Disease

Scientific paper

Seaweeds as Preventive Agents for Cardiovascular Diseases:From Nutrients to Functional Foods

marinedrugs-13-06838.pdf (298.26 KB)