Beneath the surface, seaweed forms underwater forests that matter enormously for marine life and the climate. This talk looks at new research into how seaweed might help address future challenges in health, food, climate and the environment.
The session explores what seaweed and other algae actually are, how they differ from plants and animals, and how they can be farmed both in the sea and on land. It also covers sustainable uses for climate, biodiversity and future food, and ends with a tasting that puts seaweed's flavour range on the menu.
This is an updated version of a lecture first given in autumn 2020.
