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We were delighted to be featured in an article by the Globe and Mail:
“It is no secret that the foods we eat have a significant impact on the health of the planet. Consumers are looking for food options that are healthier for the planet and for themselves too. Seaweed checks both of these boxes,” says Desirée Dupuis, founder of the consumer food brand, Kove Ocean Foods.
The health factor is compelling. “Seaweed is a superfood. Similar to its other green vegetable counterparts like kale and spinach, seaweed is rich in vital nutrients such as fibre, iron, iodine, folate, magnesium, Vitamin A, K and E, contains healthy fats and is low in sugar. Seaweed is good for the heart, good for the gut, and good for the brain,” Dupuis says.
What’s more, seaweed is a ‘low-input’ crop; it doesn’t require land, fertilizer or even need to be watered. In fact, unlike just about any other crop, its growth can reduce greenhouse gas emissions. “New seaweed growth helps to mitigate ocean acidification and science has shown us that it has the power to sequester carbon at a rate up to 20 times more than trees and plants,” Kove Ocean Food’s Dupuis says.
From a social responsibility perspective, the industry is being led by west coast Indigenous communities, who have eaten seaweed for centuries. This is providing them with opportunities for economic development and improved food security.
Read the full article here.
