The local branch of the Danish Association of Engineers took part in an algae safari/day-at-the-seaside organised by Karrebæksminde Havhave in collaboration with AlgaeFood. It was an educational day where knowledge [...]
Karrebæksminde Havhave organised a day by the sea. The 20 participants were given an introduction to the seaweed species that grow around the Great Belt and learnt how they [...]
On 16-17 September, all partners of the AlgaeFood project came together for the annual meeting at the ALTE MU in Kiel. The results and experiences of the past year were presented and the [...]
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. There, samples of seaweed were served and the positive properties and effects of seaweed were [...]
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 [...]
The 14th Nordic Seaweed Conference took place on 8 and 9 October - organised by Aarhus University. Two days full of exciting presentations, inspiring talks and lots of new knowledge about [...]
On May 18, 2025, the annual Gottorf Country Market will take place. The Gottorf Country Market is the largest regional market in Schleswig-Holstein with (culinary) offerings from regional producers and manufactories and attracts well over 5,000 visitors every year […]
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 [...]
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, among other things, […]
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, and the four different types of pickled bladderwrack were particularly popular. The event once again showed [...]
A key part of the AlgaeFood project involves developing and testing educational materials about algae and seaweed. Throughout 2025, biologists from Fjord&Bælt have developed a number of exciting and educational […]
The students in the Gastronomy class at @korinthefterskole had the opportunity to experiment with algae in cooking class on February 18th when a team from AlgaeFood was visiting. The day began with […]
On February 20th and 21st, we will be presenting algae as a food source at the Denn's Bioladen in Saarbrückenstrasse in Kiel. Come and visit us (Friday from 3:00 PM to 6:00 PM; Saturday from 11:00 AM to […]
On 26.02, we reached one of the year's major milestones in the AlgaeFood project, bringing together stakeholders from the algae and food industries at the Bæredygtighedshuset in Kolding Library. The day offered inspiring […]
Can fish merchants develop a taste for seaweed? We believe: YES! On March 2nd and 3rd, we had the pleasure of visiting the Fishery School in Thyborøn (North Sea College), where we [...]
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, [...]
On March 12, a cross-border educational workshop took place for a Danish and a German school. 🧑🏻🏫 During the workshop, experiments were conducted with algae, cooking and tasting were performed. Despite linguistic differences, […]
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