Seaweed for breakfast? Cascadia Seaweed believes its cornucopia of kelp could change the plant-based food world.
What do Vitamin B12, seaweed and “
co-opetition
” have in common? The future of climate-friendly eating, if Vancouver Island-based aquaculturist Mike Williamson has his way.
With co-founders William Collins and Tony Ethier, Williamson runs
Cascadia Seaweed
, the largest provider of ocean cultivated seaweed in North America. He has helped make Cascadia a leader in one of the world’s fastest-growing industries: plant-based food.
In the plant-based world, ocean-cultivated seaweed is an obvious choice. Cultivation requires no freshwater, fertilizers, pesticides, or arable land to grow — all it needs to grow is the sea and sunlight. Seaweed is a fast-growing, renewable resource and also
a significant source of carbon sequestration
.
Read the full article from
Climate and Capital Media
here:
www.climateandcapitalmedia.com/the-next-big-thing-in-plant-food-sustainable-seaweed/
