Seaweed on the plate

From sea to plate – the project that wants to make Swedish algae the food of the future.

Swedish seaweed is a nutritious and sustainable raw material – but still quite uncommon in our kitchens. The project ”Seaweed on the Plate” is now developing knowledge and inspiration so that more people can start using seaweed in their cooking.

With support from Leader, a digital knowledge platform is being developed with recipes, facts and educational material on how Swedish algae can be used in everything from salads and main courses to pastries. The idea is to lower the threshold for both beginners and professional kitchens to start cooking with marine crops.

An important target group is public kitchens. Millions of meals are served every day in schools, kindergartens, hospitals and retirement homes, and there is great potential here to introduce new sustainable ingredients.

The project is carried out in collaboration with stakeholders in the research, cultivation and development of marine foods. Through study visits, training and workshops, knowledge is built that can be disseminated via the platform.

The goal is to increase demand for Swedish algae while contributing to a more sustainable food system. New opportunities are now being created to utilize the ocean's resources - and give the food of the future a more distinct blue character.

The board's assessment

Decision date: 2023-12-18

Total selection criteria: 425 points

The board's justification: The project aims to broaden knowledge about the use of seaweed in food. Something that could meet both the innovation and environmental as well as the sustainability aspects of Leader Eastern Skåne's strategy. The knowledge will be spread widely and benefit the entire Leader area and also interested parties outside the area. A project that is just right for the time.