Many people believe that algae could form an important component of a sustainable food system in the future.
Algae are a diverse group of photosynthetic organisms ranging from microscopic single-celled organisms to large seaweeds. They are typically found in aquatic environments such as oceans, lakes, and ponds. Algae play an important role in the ecosystem as they contribute to oxygen production and serve as a food source for various organisms. In recent years, there has been growing interest in utilising certain types of algae as a sustainable and nutritious food source for humans.
Algae possess many climate-friendly characteristics. Less than 2.5 sq. m. of algae produces 1 kg. of protein, compared to 47-64 sq. m. for pork, 42-52 sq. m. for chicken and 144-258 sq. m. for beef.
Spirulina, the most highly consumed microalgae, contains 180% more calcium than the equivalent quantity of milk, 670% more protein than tofu and 5100% more iron than spinach. Different algae species vary in nutritional value, but the benefits of edible algae and seaweed are evident.
ref. https://www.notion.so/grantmacdonald/Sustainable-Food-Systems-8cf2f5ff72c04671be876e36abcab6ef?pvs=4#75a11670b4e949a8b294b9b2e5cb5725 pg. 99