Women Lead Norway's Seaweed Revolution for Sustainable Food

In Norway, a movement centered around seaweed, predominantly driven by women, is transforming sustainable practices in eating, farming, and living. At Lilløy Lindenberg, a private island retreat near Bergen, chef and ecotrophologist Antje de Vries curates 'Kelp Club' dinners featuring hand-harvested seaweed. Co-founders Angelita Eriksen and Tamara Singer of Lofoten Seaweed create salts, sprinkles, and beauty products, gaining recognition at Copenhagen's Noma and representing Norway at the Bocuse d'Or in Lyon. Once ridiculed by local fishermen, they have now gained respect. The EU recognized algae as a vital resource last year, while Norway is exploring offshore farms and funding R&D projects like Arctic Seaweed and Seaweed Solutions. This movement draws from historical practices, with a focus on tactile engagement with the ocean. Seaweed cultivation, which requires no arable land or freshwater, captures carbon effectively and provides health benefits, such as iodine and blood sugar regulation. The global seaweed market has expanded more than threefold in the past twenty years, with the UN warning about food insecurity by 2050.