Skip to main content
Search
Menu
Plate with algae

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

The future supply and consumption of algae is expected to increase both in Sweden and globally, with great commercial potential. The project aimed to meet the need for increased knowledge about algae's environmental impact, nutritional quality and health effects. The results are useful as a guide to sustainable production and consumption of algae.

Publications from the project:

Report: Environmental and nutritional perspectives of algae >>

Jacobsen M, et al. 2023. Nutritional and toxicological characteristics of Saccharina latissimaUlva fenestrataUlva 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.

Summary

Project name

Algae in a sustainable food system

Status

Active

RISE role in project

Koordinator

Project start

Duration

1 år

Total budget

1 500 000 SEK

Partner

Chalmers tekniska högskola, KTH

Funders

Forskningsrådet Formas

Project members

External press

Supports the UN sustainability goals

3. Good health and well-being
12. Responsible consumption and production
14. Life below water
Marta Angela Bianchi

Contact person

Marta Angela Bianchi

Forskare

+46 10 516 67 42

Read more about Marta Angela

Contact Marta Angela
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

* Mandatory By submitting the form, RISE will process your personal data.

Susanne Bryngelsson

Contact person

Susanne Bryngelsson

Projektledare

+46 10 516 67 88

Read more about Susanne

Contact Susanne
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

* Mandatory By submitting the form, RISE will process your personal data.