Events

The AlgaeFood partners took part in the Fredericia Street Food Festival on 7 September.

The Tag am Kai is a maritime festival that takes place every year at Tiessenkai in Kiel-Holtenau. It presents a colourful programme of cultural, leisure, business and scientific events relating to maritime topics. This year, the day at the quay was all about the protection and sustainable use of the oceans. The AlgaeFood project partners from oceanBASIS [...]

In September, we held our annual project meeting in Denmark, in Nykøbing Sjælland. In addition to planning for the next project year, we also visited 3 companies that all work with seaweed: Dansk Tang (https://www.dansktang.dk/) sells fresh seaweed. They grow it themselves, harvest it wild and take interested people like us on a seaweed safari. CONTEMPEHRARY (https://contempehrary.com/) produces certified organic [...]

AlgaeFood project partner oceanBASIS was at the Provinzial Versicherung health days in Kiel. We were able to familiarise the employees with the topic of algae and presented various algae products.

In October 2024, AlgaeFood organised a day by the sea in Kerteminde in collaboration with Waterdrops. Waterdrops is an organisation with 400 members that is interested in and committed to marine life. During the day at sea, several types of seaweed were collected, which were later used in a joint cooking session: a Thai clam soup with bladder wrack. [...]

The AlgaeFood project partners took part in the Nordic Seaweed Conference from 9-10 October 2024 and presented the project together.

The Slow Food Youth Academy is an interactive educational programme for young trainees, professionals and students from the fields of gastronomy and food production. AlgaeFood project partner oceanBASIS took part and presented algae as a foodstuff and then organised an algae cooking workshop for the academy participants together with Landhaus Schulze-Hamann. Picture by: Daria Yakina

Algae cookery workshop with us at the Cocina in Kiel. First, we learnt some interesting facts about algae: why are they so tasty, healthy and sustainable? And then it was time to get hands-on. For example, we cooked a vegetable algae curry.

Algae cookery workshop with us and the Cocina team at Hotel Birke in Kiel. This time, the participants were members of the Association of the Hotel Management School in Heidelberg e. V. We started with some interesting facts about algae: why are they so tasty, healthy and sustainable? And then it was time to get hands-on. For example, a pointed cabbage salad with seaweed was prepared [...]

oceanBASIS took part in the Feinheimisch Genussarena as an exhibitor and supporting member. There were various appetisers with seaweed to try: a pesto with bladderwrack, a spice cake with sugar kelp and a cucumber salad with sea spaghetti. Renowned chef Volker Fuhrwerk created his own dish with seaweed for the evening's guests: Braised butternut squash with sugar kelp, tarragon, celery and [...]

The second algae cooking workshop took place on 7 November 2024 at Landhaus Schulze-Hamann in Blunk. At the beginning, oceanBASIS gave a presentation on the flavour, health and ecological arguments for integrating algae into the daily diet. The participants then tried out various recipes with algae that are suitable for everyday use and then ate the resulting dishes together. The cookery workshop [...]

In November, the project partners oceanBASIS and CRM received a visit from employees of the various Interreg institutions from Brussels, Kruså and Kiel. oceanBASIS presented the AlgaeFood project, explained why seaweed belongs on every plate and also impressed with the flavours of various seaweed delicacies, such as fresh cheese rolls in a sugar kelp coating or crispy seaweed crisps. This was followed by a mutual exchange about the [...]

  Combined algae and oyster safari at the Tønnisgård local history museum. The aim was to inform the participants about the protective function of algae for the otherwise very exposed oyster beds. At the same time, the participants learnt how to combine oysters and seaweed in various dishes - something that is not yet very common in Denmark and Germany. The participants received a [...]

The business conference "Seaweed as the food of the future" in Kerteminde was held as a continuation of the conference in Svendborg, which had taken place two weeks earlier. Food producers and business people with a particular interest in the ongoing development of seaweed as food and product innovation were invited. 48 people attended, many of whom wanted specific workshops on product development.

AlgaeFood, in collaboration with Kulinarisk Sydfyn, organised a business conference on "Seaweed - Food of the Future" at Hotel Christiansminde in Svendborg. The participants came from small and medium-sized companies in the food industry and from a number of sea gardens throughout Denmark. The aim was to establish contacts between seaweed suppliers, producers and hotels and restaurants that use seaweed in their [...]

An evening at the fledgling sea garden in Karrebæksminde. 30 members and other interested parties came to learn about the biology and nutritional content of seaweed and, not least, to learn how to prepare seaweed. Claus Falconi from Falconi Mare ApS and Dansk Tang spoke about his experiences with the preparation and the [...]

A day by the sea in Karrebæksminde A group of over 30 participants consisting of members of the Agenda 21 group, the local evening school and of course the sea garden met for a training day on seaweed and seaweed preparation in the very active and new sea garden in Karrebæksminde. This was the first in a series of seaweed events in the region [...]

In connection with the unofficial Danish championship in seaweed for culinary students, Lillebælt Nature Park organised an industry meeting to discuss the various facets of seaweed as a foodstuff. The meeting was hosted by Lars Seidelin, head of the secretariat, who was also a judge for the cookery competition. As expected, the meeting showed great interest from local restaurants, more [...]