Aquatic plants without roots, leaves, flowers, seeds or vessels, seaweed is consumed more and more in western countries, even if Asian countries remain the main producers and consumers. Brown, red or green, micro- or macro-algae, wild or farmed, there are several thousand species, but just a few are authorised for consumption in France and in Europe.
Seaweed is starting to be recognised for its virtues and low ecological impact, and is being showcased by many chefs.
Like all natural resources, seaweed is exploited more and more and it is important that its production is managed sustainably.
Moderator:
- Élisabeth VALLET, director, Ethic Ocean
Speakers:
- Jean-François ARBONA, marine seaweed producer, C-weed Aquaculture, Saint-Malo
- Jérémy COIRIER, sous-chef, Castel Marie-Louise, La Baule
- Hélène MARFAING, Agri-food project manager, Algae Technology and Innovation Centre, Pleubian
- Jean-Marie PEDRON, seaweed gatherer, Les jardins de la mer, Le Croisic
