Reducing the consumption of animal-based foods and providing the population with sustainable and healthy alternatives to animal-based foods are currently considered urgent challenges. The use of algae as food could make an important contribution to tackling these challenges. Algae provide important nutrients and do not require irrigation, fertilisers or land for cultivation.
As the programme region has a large amount of algae biomass, its use as food could represent added cultural and economic value for the region.
There are already a small number of activities and interest groups in the programme region that deal with the topic of algae. However, most of these endeavours are aimed at a specialist audience or at people who are already well informed and use algae as food. This project is now aimed directly at the general public and aims to familiarise people with algae as a foodstuff.
Given the high potential of algae, the overarching aim of the project is to put consumer behaviour findings into practice in order to establish algae in the regional food culture as part of a healthy and sustainable diet. To achieve this goal, we are working on four sub-goals:
The programme region is particularly suitable for this project due to its high level of expertise in the field of algae. Algae are already being cultivated, harvested, processed and marketed here to a limited extent, but there is great potential for expansion in the programme region. Institutions, stakeholders and interest groups are to be brought together in order to promote the local establishment of algae as a foodstuff with a strong team of partners.
Marketing concepts are to be developed which, based on local consumer preferences, bring algae as a foodstuff closer to the general public.
At the end of the project, knowledge and acceptance of different target groups regarding algae in a sustainable and healthy diet should be increased and results should be disseminated through a variety of channels and activities.
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