The role of algae in a sustainable food system - environment and nutri

Publications from the project:

Report: Environmental and nutritional perspectives of algae >>

Jacobsen M, et al. 2023. Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review >>

Trigo, PJ. 2023. Effects of whole seaweed consumption on humans: current evidence from randomized-controlled intervention trials, knowledge gaps, and limitations >>

Excel tool to estimate greenhouse gas emission of longline farming of sugar kelp (Saccarina latissima). The tool can be obtained from Yannic Wocken. 

The overall purpose of the project was to compile and evaluate current knowledge about algae, regarding environmental, nutritional and health effects. The project focused on species of algae of the highest relevance to European production and consumption. More specifically, the project aimed to:

• Generate a unique overview of environmental, nutritional and toxicological differences between different algae and production methods
• Identify potential synergies and/or conflicts between these three sustainability perspectives
• Identify key issues to consider when developing algae as healthy foods with low environmental impact
• Identify knowledge gaps and needs for future research, which are of central importance for the future development of healthy and sustainable algae-based foods.

Previous research led by RISE showed great variation in climate impact and nutrient quality between different seafoods. This research has received a great deal of attention. A common follow-up question has been how algae would perform in comparison with other seafood and terrestrial animals. The knowledge compilations from this project aimed to bring greater clarity to this, as well as to the question of how to optimize the production and processing of algae-based foods, from an environmental and health perspective.