Swaying the power of seaweed - Episode 53

Seaweed packs a punch. It produces more than half of the world’s oxygen and removes millions of tons of carbon dioxide from the atmosphere each year. It's also incredibly nutritious and easily cultivated, with seaweed farming making up nearly a third of all marine aquaculture.

From the Irish Sea to the Pacific Ocean, we explore how this underwater marvel is becoming a key part of the solution to both hunger and climate change. Tune in to hear about the surprising history of edible seaweed with Recipes for Change chef JP McMahon and learn about the regenerative potential of kelp farming with fisherman-turned-CEO Bren Smith.

 

On this episode

• Sea Briganti, founder and CEO of Loliware 
• Rebecca Gouldhurst, author of The Seaweed Forager 
• JP McMahon, Recipes for Change chef 
• Bren Smith, Co-Founder and Co-Executive Director of GreenWave

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