12/02/2020 - Croissants, Eiffel tower and algae? Yes! This week we were in Paris for discussing future European standards on algae and algae products. Researchers, entrepreneurs and other stakeholders gathered to discuss the content of several Technical Reports and future European standards on algae (products). We considered it meaningful to come to Paris and represent the (Dutch) seaweed sector.
11/02/2020 - Packaging material made from cow dung, pancakes for kids filled with vegetables, food products based on the bible and … of course a lot of seaweed! Last week our colleague Mila visited the HAS Food experience in Den Bosch. There, graduating students from the study Food Design present their graduation project.
07/02/2020 - Ready? Set. Go! The first North Sea Mussel Module is now treading water! Water that is, from now on, being measured by our brand new NSIL Data Buoy. Yesterday, around noon, we headed off to the North Innovation Lab to install the NSIL Data Buoy and a mussel module. By placing the latter directly next to the already operational seaweed module, SMAC3.0, we are taking an important first step towards testing integrated aquaculture at our offshore lab.
30/01/2020 - First of all, we would like to thank everyone who filled in the Seaweed Platform satisfaction survey! We want to say: we heard you. That is why we updated the frequency and timing of our Seaweed Platform gatherings, like the Work Groups and workshops. Below, you'll find a new experiment to better meet your needs (we hope at least).
29/01/2020 - In order to distinguish ourselves from other countries, we aim for this community to be a frontrunner in seaweed starting materials and get to commercially viable seaweed farms. That’s why we facilitate seaweed farmers in the Seaweed Platform to establish high-quality seaweed starting materials and year-round resilient cultivation systems. To achieve that, we formed the Work Group Cultivation in which members of the Seaweed Platform join forces in addressing this challenge.
27/01/2020 - In trying to reduce the eco- footprint of society, companies, governments and consumers are increasingly shifting towards more plant-based diets. To contribute to this shift, our foundation is involved in a new project to quantify the environmental impact of seaweed for food products. Seaweed is a sustainable, high-protein crop with a salty taste. It’s characteristics can play an interesting (and tasty) role in shift towards more plant-based. But what is the footprint of seaweed? What can we say about the environmental impact of seaweed in food products?
22/01/2020 - The first offshore ROV-test at our North Sea Innovation Lab is a fact! Together with Sea Ranger Service and the ROV-team from Vriezoo BV, we went to visit our offshore lab by sailing ship Fantastiko. Thanks to the ROV, we were able to look at our seaweeds swaying in the currents, while staying high and dry on board. This may seem luxurious, but holds amazing potential for future farmers. These Remote Operated Vehicles - you may remember one from the intro of Titanic, the movie - can be a great tool for monitoring a sea farm from a distance. It can relief seafarmers from visiting the farm every day; with just one look at the ROV-footage the farmer can see how the crop is doing.
20/01/2020 - Europe is working on legislation for novel foods, one of which are algae as both raw material and as processed algae products. The process of developing European legislation includes different national working groups, like the Dutch working group. This legislation will determine how we handle algae products in the future and therefore we, as a sector, must determine now how we want to handle them and stay ahead of legislation.
31/12/2019 - What a year it was! The experiences we had together; highs and lows. Progress and setbacks. The biggest setback was losing one of the first pioneers. But the dream remains the same: build a sector that has real climate impact. And we'll make it happen. Without a doubt.
04/12/2019 - On the 3rd of December, there was small seaweed party in Scheveningen. Stichting Noordzeeboerderij was invited by Business Connected to inspire their Immensa network group, consisting of approximately 45 young and talented (food) professionals.