Seafood
You’re probably thinking fish, lobsters and prawns, right? But seafood is also going plant-based, with the rise of seaweed cuisine. In Asia, it’s a popular ingredient in many dishes, but it is also starting to be used by alt-protein companies to make plant-based seafood. The beauty of seaweed is that it is a zero input food, requiring no external resources, it grows incredibly fast (around 20 centimetres a month) and it is a natural climate solution. A typical farm like gimMe’s in South Korea produces around 3 tonnes of seaweed a month, sequestering up to 12 tonnes a year.
— Wayne Visser
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From Purpose Inspired: Reflections on Conscious Living, Volume 5. Buy on Lulu ↗