UlvaLaunch: Sustainable Seaweed Cultivation – Optimization of Cultivation and Leverage Points for Market Development

Seaweed cultivation holds great potential in Europe and in Flanders, particularly within the protein transition, as a healthy and protein-rich component of our diet. At present, the sector is still small, but the momentum has arrived to translate existing fundamental knowledge into applicable protocols for commercial seaweed farmers.

Land-based cultivation of high-value seaweed species such as sea lettuce (Ulva sp.) makes it possible to produce seaweed year-round in a controlled and sustainable way. This seaweed is a rich source of proteins, omega-3 fatty acids, vitamins, and minerals. To ensure economically viable cultivation, production systems need to be optimized and production costs reduced.

Within the UlvaLaunch project, we identify Ulva strains that show good growth in seawater with reduced salinity. We are developing a drip-irrigation cultivation system, in which these Ulva strains are irrigated with water, and testing whether this system positively influences seaweed growth, protein content, and nutrient uptake. In this way, we produce Ulva using less water, sea salt, and nutrients, thereby making cultivation techniques more sustainable and lowering production costs.

In addition, we investigate what Flemish consumers and producers need in order to adopt and produce seaweed-based products. We identify which psycho-social factors related to sustainability and health influence consumer choices regarding seaweed-containing foods. Furthermore, we examine the barriers that stakeholders across the seaweed value chain face when it comes to incorporating (more) seaweed into food products. Based on the insights from this exploratory study, we aim to formulate several leverage points to help unlock the Flemish seaweed value chain.