Our vision
Seaweed farms on non-arable land in coastal areas
There is an abundance of land close to the sea available that has no farming, agricultural or economic use. There are 500,000 square kilometers of flat, coastal desert land in the world, from Africa to South America to Australia, that is suited for on-land seaweed cultivation. Since in general there is an abundance of solar radiation it allows the generation of sustainable energy from solar, creating a fully sustainable and continuous seaweed production process with the highest degree of control over quality, yield and traceability of the seaweed.
Creating sustainable and social impact
Seaweedland aims to improve the local living conditions of communities in the coastal regions where we deploy our seaweed cultivation facilities. We create jobs for people to work in our on-land seaweed farms as well in the post-processing of seaweed, e.g. drying, grinding and local bio-refining.
Seaweedland aims to be a company with both a sustainability impact as well as a social impact by providing interesting and clean job and learning opportunities to many of our team-members.
Blooming deserts to feed the planet
The protein yield per hectare of on-land seaweed cultivation is much higher compared to cultivating land based crops, like soy beans, while seaweed does not need fresh water nor deforestation. This makes on land seaweed cultivation the most promising method of cultivating protein, on an industrial scale. And all energy needed for pumping and lighting is generated by sustainable sources. This makes seaweed cultivation on land the most environmentally friendly methods for the production of protein from natural resources.
Increase global food production
How do we increase food production by more than 50%, on a limited amount of arable land, to feed a projected 10 billion people by 2050?
The solution could come in the form of nutritious and protein-dense algae, grown in onshore, seawater-fed aquaculture systems. Growing algae onshore could close a projected gap in society’s future nutritional demands while also improving environmental sustainability.
Food that does not compete with other uses
"We have an opportunity to grow food that is highly nutritious, fast-growing, and we can do it in environments where we’re not competing for other uses. And because we’re growing it in relatively enclosed and controlled facilities, we don’t have the same kind of environmental impacts", according to Charles Greene, professor emeritus of earth and atmospheric sciences, Cornell University.
Even as the earth’s population grows in the coming decades, climate change, limited arable land, lack of freshwater and environmental degradation will all constrain the amount of food that can be grown.
Our partners
