In our fourth Blue Economy capsule, Marta Martínez, Senior Scientist at the Spanish Council for Scientific Research (CSIC), tells us about the work SEAFOODTURE is doing to develop sustainable food products from seaweed as an alternative protein source. The project explores everything from seaweed cultivation and food production to eco-friendly packaging, while ensuring nutritional quality and consumer acceptance. By using all parts of the seaweed, it also supports a circular and environmentally responsible food system.

Watch the fourth episode below: