Indonesian startup Sambung Asa believes that their novel farming system – which includes Gracilaria, milkfish and black tiger prawns – can help to breath new life into ponds abandoned by shortsighted shrimp farmers.
Land-based seaweed cultivation is widely regarded as being too expensive in Europe, but by reducing costs and capitalising on growing demand from food companies Seaweedland’s founder is determined to prove it can be done at scale in The Netherlands.
A new study provides an outline of the key barriers hindering the growth of Vietnam’s seaweed industry and a look at the policy strategies needed to unlock its true potential.
Pure Ocean Algae’s CEO, Michael O’Neill, explains why identifying the right market fit for red seaweed makes a key difference when moving from startup to scale-up.
Tristan Macquet believes that bringing new techniques into France’s oyster farming industry will bring new blood into the sector – helping to ensure it’s alive, well and supporting coastal communities for at least another generation.
Kelp is one of the fastest growing organisms on the planet; some species can grow up to two feet per day. The business of farming it in North America has the potential to grow at an equivalently staggering rate. In fact, in Maine it already has.
Anthony Bellafiore, investment manager at Katapult Ocean, one of Europe’s leading aquaculture and bluetech VCs, believes that it’s too soon to write off the West's fledgling seaweed sector.
Briana Warner, who recently surprised the seaweed world by resigning as CEO of Atlantic Sea Farms, tells The Fish Site what’s next for the company, where she’s heading next and what the future is for investments into blue foods.
Seaweed farming is increasingly recognised as a promising avenue for sustainable economic development, environmental stewardship and social engagement. However, the success of the sector depends on establishing robust policy frameworks tailored to the unique n…
Former WNBA basketball player Sue Wicks now grows kelp, as well as oysters, in Great South Bay, Long Island, using a novel technique for shallow water cultivation.
Mitchell Lench, founder of Ocean’s Balance, believes that working closely with corporate food and pet food companies, rather than creating novel consumer-focused products from scratch, could be a ticket to success for the West’s seaweed sector.
The seaweed sector is hugely diverse, yet many newcomers are unaware of its complexities. As a result we propose a useful framework for dividing it up into four key groupings, while also helping people to understand the key issues facing each of these groups.
