UNITED NATIONS GLOBAL SEAWEED INITIATIVE
Communiqué
Geneva, July 13 2026,
We, the members of the UN Global Seaweed Initiative (UNGSI), met in Geneva, Switzerland, on June 29 and 30, 2026, for the Initiative’s first Annual Meeting. As the UNGSI takes shape as a global...
Great seaweed session at the ChangeNOW Summit on April 1st in Paris ! For those who were not able to join, here’s a quick breakdown with direct links to each speaker’s segment.
Michel Mortier, Executive...
A rich anti-aging extract that can help maintain healthy skin has been developed from South Australia's brown seaweeds.
The extract, developed by a research team at Flinders University, significantly increases collagen levels in the skin...
The Asia-Africa BlueTech Superhighway (AABS), a WorldFish-led initiative funded by the UK Blue Planet Fund, is making strides toward building climate-resilient aquatic food systems in Nigeria.
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An exclusive interview about how technology can help aquaculture producers capitalise on data collection, featuring John Costatino, co-founder of Manolin,...
Researchers from the University of Aberdeen and NativeAqua have received £14,300 to use cutting-edge genetic analysis to strengthen native oyster populations and restore...
AlgaEurope 2024 successfully brought together delegates from 43 countries and 256 organisations, providing a platform for science, technology, and business collaboration within the...
A new generation is embracing aquaculture in India’s Bihar state, helped by several government schemes, but there’s room for improvement, according to the...
OceanHub Africa's Acceleration Programme, which seeks to support up to 24 of the continent's most promising for-profit startups dedicated to restoring ocean health,...
The USDA’s Census of Aquaculture, conducted every five years, provides a comprehensive overview of the sector, highlighting growth in farm numbers, product categories,...
The domestic demand for Scottish salmon continues to grow, increasing 9 percent year-on-year, making the fish a firm favourite amongst UK seafood consumers.
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