The local branch of the Danish Association of Engineers took part in a seaweed safari/day-at-the-seaside organised by Karrebæksminde Havhave in collaboration with AlgaeFood. It was an educational day of sharing knowledge about seaweed, its ingredients and uses. The event proved the value of an interdisciplinary approach to the world of seaweed. At the end, samples were [...]
Karrebæksminde Havhave organised a Day-at-the-seaside. The 20 participants were given an introduction to the seaweed species that grow around the Great Belt and learnt how they can be used in the kitchen. They were also introduced to a number of tasty salt-tolerant beach plants.
On 16-17 September, all partners of the AlgaeFood project came together for the annual meeting at the ALTE MU in Kiel. Here, the results and experiences of the past year were presented and the participants jointly developed ideas and plans for the final project phase. Among the participants were Coastal Research Management (CRM) and oceanBASIS, who acted as hosts, as well as [...]
The participants of the EU Presidency Conference „Mission Ocean and Waters“ visited AlgaeFood in Kerteminde, where they received a seaweed snack and discussed the possibilities of seaweed as a new food.
AlgaeFood took part in the festival „Sønderjyske mesterskaber i Fællesskaber” (South Jutland Championships in the Municipalities) on Kalvø. Samples of seaweed were served and information was provided about the positive properties and effects of seaweed on the marine environment. The tastings were well received and many went to the beach to collect the local seaweed themselves.
AlgaeFood was represented at the climate conference in Middelfart from 28 to 30 September 2025. Together with Lillebælt Nature Park and Bælthaven Middelfart, we provided information about seaweed and its benefits as a food, as well as the role of seaweed in marine ecosystems. AlgaeFood handed out samples and talked about the nutritional and flavour possibilities of seaweed.
On 8 and 9 October, the 14th Nordic Seaweed Conference took place - organised by Aarhus University. Two days full of exciting presentations, inspiring talks and lots of new knowledge about the enormous potential of seaweed! The topics ranged from algae as food and consumer acceptance to sustainable production and the role of algae in our [...]
The annual Gottorf Country Market will take place on May 18, 2025. The Gottorf Country Market is Schleswig-Holstein’s largest regional market, featuring (culinary) offerings from regional producers and manufacturers and attracts around 5,000 visitors every year. We will be presenting AlgaeFood with delicious samples of algae-based dishes.
30 people from Karrebæksminde Havhave and several environmental organisations in the municipality of Næstved took part in a cooking course at Vesterhave Vingård. They cooked seaweed salad with vegetables, French onion soup with seaweed and ice cream with seaweed/dulse.
We presented algae as food and our cosmetics made from algae at the Wellcome Center in Kiel. The Wellcome Center is a one-stop-shop for tourists as well as locals who want to learn about, among other things, events and regional products.
As part of the Nutrition Weeks, we presented algae as food at the professional day of nutrition. Here we were able to reach many consumers and especially younger people.
As part of the Nutrition Weeks, we presented algae as food at the professional day of nutrition. Here we were able to reach many consumers and especially younger people.
AlgaeFood took part in the annual Christmas market at the historic Andresens Købmandsgård in Kerteminde. We handed out samples. The four different types of pickled bladderwrack were particularly popular. The event showed once again that the public enjoys eating seaweed and demands seaweed products.
A key part of the AlgaeFood project is to develop and test educational materials about algae and seaweed. Throughout 2025, biologists from Fjord&Bælt have developed a range of exciting and educational activities that can be adapted to different school levels and subjects. On January 28th, some of these activities were tested by students from Dalumskolen in Odense – […]
The students of the Gastronomy Line at @korinthefterskole had the opportunity to experiment with algae in cooking class on 18th February when a team from AlgaeFood was visiting. The day began with a brief theoretical introduction to the biology of algae and their use in food. Subsequently, there was a playful activity in which the students performed various […]
On February 20th and 21st, we will be presenting algae as a food source at the Denn's Bioladen in Saarbrückenstrasse in Kiel. Come by (Friday from 15:00 to 18:00; Saturday 11:00 to 16:00) and learn about algae and try delicious samples.
On 26 February, we reached one of the year's major milestones in the AlgaeFood project, bringing together players from the algae and food industries at the Kolding Library's Bæredygtighedshuset. The day featured inspiring talks and exciting perspectives on the potential of algae in future sustainable food systems. In workshops, participants worked together on ideas, challenges, and opportunities along [...]
Can fishmongers develop a taste for seaweed? We believe: YES! On 2 and 3 March, we had the pleasure of visiting the Fishery School in Thyborøn (North Sea College), where we met the future masters of fish – the students who will one day stand behind the counters of the country's fishmongers. We introduced them to the diverse and [...]
AlgaeFood is co-organising the Baltic Blue print Expo on 10 March 2026 in Kiel. The Baltic Sea is under extreme pressure due to pollution, overfishing and climate change. For this reason, AlgaeFood has teamed up with the Baltic MUPPETS and COOL BLUE projects to showcase practical examples that support marine life and the jobs of those who [...]
On March 12, a cross-border educational workshop took place for a Danish and a German school. 🧑🏻🏫 During this event, experiments were conducted with algae, cooking and tasting were also part of the program. Despite linguistic differences, the engagement was high, and the students approached the tasks with curiosity and enthusiasm. 🍲🧑🏻🍳🌱
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