Danish researchers plan to utilize residual nutrients and CO2 from land-based shrimp and fish farming to produce sea lettuce – a green protein and valuable high-fibre seaweed species – for human consumption.
Over the next four years, researchers from the University of Copenhagen – together with Aarhus University and a range of companies – will work on a project called SeaFree to further develop a closed, sustainable cycle on land that utilises residual nutrients and CO2 from shrimp and fish farming to grow seaweed for the food and healthcare industries.
As Professor Marianne Thomsen from the Department of Food Science at the University of Copenhagen explained in a press release: "The project aims to use seaweed production to absorb and convert emissions from land-based aquaculture into a high-value product. Among other things, the seaweed will be used for dietary supplements that can prevent diabetes and sustainable foodstuffs innovations. In addition to capturing emissions that would have otherwise been emitted into the atmosphere and aquatic environment, the seaweed produced is both healthy and rich in umami flavor,"...