Gourmet Fair

Sensational Seaweed

A biodegradable takeaway box made from seaweed by Notpla. Photo ©Notpla courtesy Monaco Ocean Week. Handout via The Gourmet Gazette

Tomorrow, March 24th, is Seaweed Day being held within the context of the Monaco Ocean Week. Seaweed Day puts the spotlight on one of the most promising of oceanic industries: seaweed. A series of presentations are slated to be held by seaweed experts who will talk about the potential of seaweed in the food and packaging industries as well as its importance to the eco-systems of the world’s oceans. Companies will be on hand to present their innovative products like environmentally-friendly packaging, seafood made from plants and food for animals. There is a showroom dedicated to seaweed-based products including cosmetics, cuisine, agri-foods and more. And at 3:05pm Alexandra Cousteau and Carlos Duarte will present the preliminary results of the Oceans 2050 Study on Seaweed and the Sequestration of Carbon. And from 4pm until 4:40pm Vincent Doumeizel will be dedicating his book, The Seaweed Revolution. The program is being conducted in English with a simultaneous translation into French. You can follow the event live at https://www.oceano.org/live-seaweed-day/

Farming Alaria esculenta, an edible seaweed. Also known as winged kelp, it is a traditional food along the coasts of the far north of the Atlantic Ocean. Photo ©Notpla courtesy Monaco Ocean Week. Handout via The Gourmet Gazette

Seaweed is the commonly used name for myriad species of marine plants and algae that grow in the ocean as well as other bodies of water. Many varieties are edible and are packed with proteins vitamins and minerals. They also contain a host of antioxydants. It is most commonly eaten in Asian countries like Korea and Japan as well as Iceland, Norway and the northern reaches of Scotland and Ireland.
©The Gourmet Gazette
https://www.oceano.org/live-seaweed-day/

A biodegradable takeaway box made from seaweed by Notpla. Photo ©Notpla courtesy Monaco Ocean Week. Handout via The Gourmet Gazette

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