Showcase: Seaweedland and Rungis bring Dutch land cultivated seaweed to chefs

2026-06-02

How do you bring seaweed from a promising sustainable ingredient to something chefs can use every day?

For Seaweedland and Rungis, the answer lies in quality, consistency and access.

Through a new partnership, Seaweedland’s fresh land cultivated seaweed is now available through Rungis, one of the leading suppliers of premium fruit and vegetables to restaurants and food professionals in the Netherlands. The collaboration makes two Dutch grown seaweed varieties, sea lettuce and dulse, available to chefs year round.

It is a practical step towards a bigger ambition: making seaweed a reliable, high quality ingredient for the professional food sector.

Making seaweed workable for chefs

Seaweed is often seen as one of the most promising ingredients in the transition towards more sustainable food systems. It is nutritious, fast growing and does not require freshwater. It also brings a unique flavour profile to the kitchen, from fresh and oceanic to deep and umami rich.

Yet professional kitchens need more than promise. They need ingredients that are safe, consistent and available when needed.

Seaweedland addresses this by cultivating seaweed on land in a controlled environment. By combining high tech horticultural knowledge with sensors, data driven cultivation and circular systems, the company can produce fresh seaweed with stable quality and year round availability.

The partnership with Rungis adds an important market connection. Rungis has built a strong reputation in the Dutch hospitality sector by supplying chefs with premium produce, distinctive ingredients and culinary innovation. For chefs and food professionals, this means access to local seaweed through an established and trusted supplier.

The first two varieties available through Rungis are sea lettuce and dulse.

Why this matters

This collaboration is more than a product launch. It shows how the seaweed sector can move closer to real market adoption.

Seaweedland brings controlled, sustainable production. Rungis brings culinary reach, chef relationships and distribution into the foodservice market. Together, they help remove one of the barriers that often slows down new ingredients: access.

For the wider seaweed sector, this showcase highlights the importance of connecting production with established routes to market. Innovation becomes more powerful when it reaches the people who can test it, use it and bring it to consumers.

By making fresh Dutch seaweed available to chefs throughout the year, Seaweedland and Rungis are helping seaweed take its next step from promise to plate.