Seaweed on the plate
From sea to plate – the project that wants to make Swedish seaweeds the food of the future
About the project
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 film about the project
Follow along as Frida Hejdedal and Anna Hennix, the people behind the leader project ”Seaweeds on the Plate,” gather seaweed and algae, prepare the ingredients from the sea, and serve a communal meal. The film was shot on a windy day at the end of April 2026 at Vårhallen, just outside Simrishamn.
The recording sparked curiosity among the other visitors at the location, and the meal impressed with its flavors, textures, and beautiful presentations. The film depicts the journey from sea to plate – and the meeting between nature, cooking, curiosity, and community.
Behind the film are Mayar Qaddoori, Josefine Rosenqvist and Milad Miri, students at Glokala Folkhögskolan in Malmö.
Project summary
The film describes the project's purpose, activities, and expected results and goals.
Project facts
Journal number
2023-1868
Project name in the application
Seaweed on the plate
Project owner
Farm Bigarrå Snårestad AB
Project period
2024 – 2026
Project type
Project support for companies
Area of operation
Green transformation
Collaboration partners
Marine Center Simrishamn
Kivik Tongs
Souto Ocean Culture AB
Contact & information
Project Manager
Frida Hejdedal
Web and social media
Website
Facebook
Instagram
The project in the media
2025-01-10 Ystad's Allehanda
2025-02-13 Österlenmagasinet
2026-03-23 Rural Network
2026-03-27 Ystad's Allehanda
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Financing
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.