This episode of Sustainability Around the World features Vincent Doumeizel, a globally recognised pioneer and expert in macroalgae solutions that address hunger, global warming, pollution, poverty and many more.
12,000 years ago or so, human beings moved from prehistory to modern history when they stopped being hunters and gatherers to develop agriculture and livestock. Our history has been mostly fueled by land production and today we are still in the stone age when it comes to farming the oceans.
Seaweed and other algae hold an untapped potential to contribute to food systems. It is a nutritional source of food for humans, a feed for aquaculture and land animals, fertilizers for crops and innovative projects use seaweed extracts to replace single -use plastic as smart food packaging.
In just 30 minutes, we’ll walk you through how seaweed plays a globally significant role in addressing food security, climate change mitigation, and marine biodiversity, as well as contributing to several Sustainable Development Goals (SDGs) that support sustainable job-creation, economic growth, and gender equality.
Join Chef Chris Koetke and Vincent Doumeizel to continue your journey towards a more secure food future and to learn how you can contribute by using the power of the white chef jacket.
- Topic: Sustainable Tourism
- Where: Zoom, Facebook Live and Youtube Live
- When: 29 June 2021
- Time: 14:00 CET (Paris)
About the Guest
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sus
tainable food consumption among communities and culinary professionals. Find out how you can get involved at www.howtofeedtheplanet.com.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. This initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.