Knowledge needs in realising the full potential of seaweed for world food provisioning

• Published in: Global food security 2023-06, Vol.37, p.100692, Article 100692
• Main Authors: Snethlage, J.S., de Koning, S., Giesbers, E., Veraart, J.A., Debrot, A.O., Harkes, I., van den Burg, S.W.K., Hamon, K.G.
• Format: Article
• Language: English
• Subjects: Aquaculture; Food security; Food system approach; Markets; Seaweed; Value chain
• ISSN: 2211-9124; 2211-9124
• DOI: 10.1016/j.gfs.2023.100692

Seaweed has been receiving increasing attention as a novel food source worldwide. To optimally develop seaweed’s food provisioning potential, the seaweed value chain requires further understanding. To this end, we used the Food System Approach to review the existing knowledge on seaweed as food source. We identified opportunities, constraints and knowledge needs relevant to fulfilling the potential of seaweed to contribute to food security. Thereby, we especially focus on optimizing and upscaling seaweed production and environmental sustainability. Our review shows that although progress has been made in solving technological issues in seaweed production, major knowledge gaps regarding social and economic factors remain. More attention to these issues can help realize the food potential of seaweed. •Seaweed's current food potential seems limited, but even small amounts contribute significantly to healthier diets and food secur.•Addressing knowledge gaps in seaweed food systems requires research, organizational changes, and improved skills for actors in the seaweed chain.•Including socio-economic and ecological perspectives into yield gap analysis for marine food resources is recommended.