Kelp locks up millions of tonnes of carbon globally, provides a nursery for fish and is a buffer against coastal flooding. But climate change, weather and fishing are taking their toll. Now, Mika Peck and his team at the University of Sussex are monitoring kelp off the south coast of the UK, to see if it can recover from the damage done to it by trawling and help improve biodiversity in the area.
The makers of the Bafta-winning documentary My Octopus Teacher want to preserve the underwater ecosystem it features. The documentary focuses on a film-maker who befriends an octopus – but the unsung star of the show is the kelp forest off the coast of Cape Town. It is one of the richest ecosystems in the world. The makers of the film are part of a campaign to preserve the aquatic forest.
Vertical Farming might have some implications but there is an unknown farming method that could revolutionize the industry and help us fight climate change.
Atlantic Sea Farms is the largest commercial seaweed farm in the U.S. They line-grow their seaweed in clear, icy cold Maine waters. The seaweed — which is sold frozen in pureed cubes and in ready to eat cut strands and fermented products — is never dyed or dehydrated.
Beyond sushi restaurants and roasted snacks, seaweed is increasingly accepted, appreciated, even adored, in American kitchens — and for good reason.
Seaweed is really good for you. It’s loaded with potassium, magnesium, Vitamin B12, iodine, omega-3 fatty acids, antioxidants, and tons of calcium. And then there’s the umami bomb of taste: briny, sweet, meaty, and vegetal are just some of the ways cooks describe the flavor of various seaweeds.