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Be A Weed Eater: Seaweed is a Sustainable Food that Offers a Boatload of Nutrition

Dr. Colette Feehan, Associate Professor of Biology, provides insight to seaweed as a food source

Posted in: Biology, CSAM Research, In The Media

seaweed under the sea

Seaweed farming could reduce the pressure on natural seaweed forests by replacing wild harvesting. Yet, most of the seaweed consumed by humans is already farmed (97 percent of the 30 million tons of seaweed used by humans in 2018 was farmed, according to an article published in 2020 by the Food and Agricultural Organization of the United Nations). Given that the decline of habitat-forming seaweed is a worldwide concern (due primarily to climate change), further reducing wild harvest should be beneficial to ocean conservation.

Dr. Feehan regarding the sustainability of seaweed farming

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