26/03/2020 - On the 16th of March we visited our offshore pilot for the IMPAQT project on the North Sea Innovation Lab. The purpose of this visit was the inspection of all the deployed installations and to perform maintenance on the measurement buoy. We were happy to see that all installations - the seaweed module, the measurement buoy and the mussel module were all still in their original positions after the recent storms Ciara and Dennis. Quite a relief and achievement!
19/03/2020 - The Corona outbreak is dominating the news and for good reason. It can affect us as individuals, our loved ones and even our businesses. The amount of information is huge and seems to be changing constantly. To provide some clarity in these highly dynamic circumstances, we present a first overview of how this may impact our sector. For now, we focus on business continuity and changes in the Seaweed Platform events.
05/03/2020 - An important milestone within the Food Safety Pilot is within reach: a sample protocol for seaweed! The Food Safety pilot for seaweed is being executed by Wageningen Food Safety Research in collaboration with Noordzeeboerderij, commissioned by the Ministry of Agriculture, Nature and Food Quality.
13/02/2020 - A new collaboration between the offshore wind industry and the nature-inclusive seaweed sector is a stepping stone for realizing Multi-use sea farms. Ørsted and Stichting Noordzeeboerderij signed a Letter of Intent in which both parties express their intention to combine ‘mooring solutions with nature development in multi-use systems’.
12/02/2020 - Croissants, Eiffel tower and algae? Yes! This week we were in Paris for discussing future European standards on algae and algae products. Researchers, entrepreneurs and other stakeholders gathered to discuss the content of several Technical Reports and future European standards on algae (products). We considered it meaningful to come to Paris and represent the (Dutch) seaweed sector.
11/02/2020 - Packaging material made from cow dung, pancakes for kids filled with vegetables, food products based on the bible and … of course a lot of seaweed! Last week our colleague Mila visited the HAS Food experience in Den Bosch. There, graduating students from the study Food Design present their graduation project.
07/02/2020 - Ready? Set. Go! The first North Sea Mussel Module is now treading water! Water that is, from now on, being measured by our brand new NSIL Data Buoy. Yesterday, around noon, we headed off to the North Innovation Lab to install the NSIL Data Buoy and a mussel module. By placing the latter directly next to the already operational seaweed module, SMAC3.0, we are taking an important first step towards testing integrated aquaculture at our offshore lab.
30/01/2020 - First of all, we would like to thank everyone who filled in the Seaweed Platform satisfaction survey! We want to say: we heard you. That is why we updated the frequency and timing of our Seaweed Platform gatherings, like the Work Groups and workshops. Below, you'll find a new experiment to better meet your needs (we hope at least).
29/01/2020 - In order to distinguish ourselves from other countries, we aim for this community to be a frontrunner in seaweed starting materials and get to commercially viable seaweed farms. That’s why we facilitate seaweed farmers in the Seaweed Platform to establish high-quality seaweed starting materials and year-round resilient cultivation systems. To achieve that, we formed the Work Group Cultivation in which members of the Seaweed Platform join forces in addressing this challenge.
27/01/2020 - In trying to reduce the eco- footprint of society, companies, governments and consumers are increasingly shifting towards more plant-based diets. To contribute to this shift, our foundation is involved in a new project to quantify the environmental impact of seaweed for food products. Seaweed is a sustainable, high-protein crop with a salty taste. It’s characteristics can play an interesting (and tasty) role in shift towards more plant-based. But what is the footprint of seaweed? What can we say about the environmental impact of seaweed in food products?