The Blue-Green Sustainable Proteins of Seaweed May Soon Be on Your Plate

The so-called protein shift – switching from red meat to more sustainable and healthy protein sources – is a way to reduce the climate impact of food production while providing everyone with a nutritious diet. Many alternative protein sources, mainly based on pea, soy and mushroom, are common in our grocery stores. But all the vegetarian protein that is found under the sea is still an untapped source.

Fisheries Ministry Boosts Seaweed, Tilapia, and Sea Cucumber Farming

The Government has provided SB$7 million dollars in this year’s supplementary budget in addition to SB$0.5 million in the Ministry’s development budget to progress its Seaweed farming projects.

Team Behind Food Strategy Consultancy, Changing Tastes, Debuts New Food Company and Line of First Ever Carb-Positive, Carbon-Negative Products

July 18, 2022 Sea & Flour

The executives behind leading food strategy consultancy, Changing Tastes, announced today the launch of Sea & Flour and its breakthrough line of baked goods including bread, buns and rolls. The products were debuted at the UN Ocean Conference this week in Lisbon, Portugal. 

Straus Dairy Farm and Blue Ocean Barns Demonstrate a Dramatic Climate Change Solution in Dairy Farming

November 5, 2021 Straus Family Creamery

Straus Family Creamery’s founder Albert Straus and seaweed-supplement maker Blue Ocean Barns demonstrated a dramatic climate change solution, reducing dairy cows’ enteric methane emissions an average of 52 percent, and as much as 90 percent, by supplementing their diets with a specific red seaweed (Asparagopsis taxiformis)