| July 6th, 2023 | Highlights

Arendalsuka 2023 event

Seaweed, Kelp and Sustainable Food Production: Opportunities and barriers for the industry

Wednesday, August 8th from 19:00 – 20:30 at the GRID-Arendal back garden Event will be streamed (in Norwegian) For an overview of this topic, see our latest publication, ‘The kelp industry: Opportunities, barriers, and the path forward’ (in Norwegian)

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event overview

Population growth and the need for more sustainable food production have led to an increased focus on the sea for food. For Norway, it is predicted that by 2050 we can produce as much as 20 million tonnes of macroalgae a year. But in 2023, almost 10 years after the first permission to grow kelp was granted, only a harvested volume of 400-500 tonnes is expected. Behind this modest figure lies a number of processes, projects, and trends that can contribute to accelerated progress. Efforts are being made, for example, to improve cultivation and processing methods. Regulations have also been changed to define seaweed and kelp as seafood. At the same time, there is increased interest in seaweed and kelp products, renewed interest in the multiple use of marine areas, and investment in, among other things, sustainable animal and fish feed. Is this enough to get the industry off the ground? We bring together politicians and the business world for debate. The 45-minute event will be followed by 45 minutes of mingling with informal discussion and tastings. Chef Patrik Christopher Hemstrøm serves two dishes: 1) New potatoes, creamy shellfish sauce and truffle seaweed and 2) Sea lettuce cracker with nut cream, dried sea lettuce and pumpkin flower (vegan).

Event programme

19:00-19:05     Welcome Marie Hauge – Communications Director, Institute of Marine Research 19:05-19:10     Introduction Cecilie Wathne – Project Leader, Norwegian Blue Forests Network Gunhild Borgersen – Researcher, NIVA 19:10-19:45     Panel Discussion Kristina Sigurdsdottir Hansen – State Secretary (Labour Party), Norwegian Ministry of Trade, Industry and Fisheries Harald Sveier – Head of Research and Innovation, Lerøy Christian Chramer – Administrative Director, Norwegian Seafood Council 19:45-19:50      Break 19:50-20:30     Networking and Small Plates Chef Patrik Christopher Hemstrøm

MORE INFORMATION
KELP INDUSTRY PUBLICATION

Photo: Arne Duinker, Institute of Marine Research