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?
22/01/2020 - The first offshore ROV-test at our North Sea Innovation Lab is a fact! Together with Sea Ranger Service and the ROV-team from Vriezoo BV, we went to visit our offshore lab by sailing ship Fantastiko. Thanks to the ROV, we were able to look at our seaweeds swaying in the currents, while staying high and dry on board. This may seem luxurious, but holds amazing potential for future farmers. These Remote Operated Vehicles - you may remember one from the intro of Titanic, the movie - can be a great tool for monitoring a sea farm from a distance. It can relief seafarmers from visiting the farm every day; with just one look at the ROV-footage the farmer can see how the crop is doing.
20/01/2020 - Europe is working on legislation for novel foods, one of which are algae as both raw material and as processed algae products. The process of developing European legislation includes different national working groups, like the Dutch working group. This legislation will determine how we handle algae products in the future and therefore we, as a sector, must determine now how we want to handle them and stay ahead of legislation.
31/12/2019 - What a year it was! The experiences we had together; highs and lows. Progress and setbacks. The biggest setback was losing one of the first pioneers. But the dream remains the same: build a sector that has real climate impact. And we'll make it happen. Without a doubt.
04/12/2019 - On the 3rd of December, there was small seaweed party in Scheveningen. Stichting Noordzeeboerderij was invited by Business Connected to inspire their Immensa network group, consisting of approximately 45 young and talented (food) professionals.
15/11/2019 - Yesterday, we installed our brand new seaweed cultivation model: SMAC3.0. Also known 'Scalable Macro Algae Cultivation module' 3.0. A brand new module in our offshore North Sea Innovation Lab.
04/11/2019 - A new partnership has been announced between the Sea Ranger Service and the North Sea Farm Foundation to drive forward the development of offshore seaweed farming in the North Sea. The new partnership was announced during the recent inauguration of our new Sea Ranger ship SV Fantastiko and focuses on piloting the effectiveness of sailing work vessels to maintain offshore seaweed farms, which may prove a clean, sustainable and cost-effective alternative to using motor vessels.
01/11/2019 - On November 1st, the World Water Challenge (WWC) took place in Madurodam! This is an initiative of Top Sector Water & Maritime to introduce students to work with, in and around water.
15/10/2019 - Algae will play a vital role in feeding the world by 2050. To enhance innovation in the algal sector, the European Interreg 2 seas project ValgOrize works on creating an interdisciplinary platform for a sustainable production and processing of high quality, stable, safe algae. Yet, production and processing are not the only important aspects: taste is just as important for selling and distributing algae. That’s why this project focuses on aspects including taste, aroma, colour and texture. A recent market study within this project unfolds the European seaweed food market.