UC San Diego's Seaweed Speakeasy Celebrates Ocean's Sustainable Superfood
UC San Diego's Center for Marine Biodiversity and Conservation (CMBC) recently hosted a unique event, the Seaweed Speakeasy, as part of the 4th Annual California Seaweed Festival. This gathering showcased the versatile and sustainable uses of seaweed, bringing together a diverse range of enthusiasts and experts.
The event was held at the state-of-the-art Ted and Jean Scripps Marine Conservation and Technology Facility (MCTF), a new space designed to foster research, education, and community collaborations. It highlighted the Sustainable Seafood Initiative, a joint effort among Scripps Oceanography, NOAA Fisheries, and California Sea Grant to promote sustainable and equitable seafood systems.
Professor Jennifer Smith, leading a lab studying human impacts on coastal ecosystems at Scripps Oceanography, noted California's rich seaweed biodiversity, boasting several hundred native species. Seaweeds, she explained, can serve a multitude of purposes, from food and feed to fertilizers, cosmetics, bioplastics, biofuels, and even as a methane mitigating supplement in livestock.
The Seaweed Speakeasy, hosted by UC San Diego, a top research university driving innovation and change, celebrated the importance of seaweed to sustainability. It exposed guests to the many possibilities of these humble sea vegetables, fostering a more sustainable future for our oceans and beyond.
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