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We uncover sea treasures

for sustainable human food.

We aim to unlock the vast potential of seaweed in Europe.

1

For

health

2

For the environment

3

For the economy

4

For the

future

THE CHALLENGE

Feed people while preserving the planet

An unadapted diet that must change.

Our diet is mainly centered on cereals and meat, a food model that overlooks our needs and the global warming impacts.

Challenge on the ecosystem.

Less fertile soils, declining fertilizer stocks, and the global warming impacts will be increasing in future years, particularly for access to fresh water. 

A global challenge to feed people.

The needs for food will increase by 56% by 2050. The population on Earth is expected to reach 10 billion by 2050.

Finding alternative modes of production to move towards carbon neutrality and the protection of species is an absolute priority.

THE CONTEXT

A world market reaching the limits of its production capacities

Seaweed cultivation in Asia faces many challenges with saturated exploitable surfaces and the effects of global warming on water temperatures, which directly impact production yields.

Countries such as Korea and Japan will also have to address the problem of replacing the aging workforce working today on seaweed farms.

 

These circumstances have a direct impact on the volumes and quality of Nori seaweed (macroalgae widely consumed worldwide, especially in Sushi, Temaki, Onigiri recipes... etc) which have steadily declined in recent years.

$6 billion

Global seaweed production represents 31 million tons for a turnover of more than $6 billion/year (FAO 2018).

95%

Seaweed grown mainly in Asia represents more than 95% of volumes, the vast majority of which (especially red algae) are used as an additive products.

1%

Production in Europe represents less than 1% of world production; unlike Asia, it is still mainly from harvesting wild stocks.

INTERNATIONAL COMMITMENTS

International recognition of seaweed as a sustainable food solution

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The United Nations

The United Nations is pushing for " An upscaled, responsible, and restorative seaweed industry playing a significant role in achieving the Global Goals by contributing to food safety and security, climate change mitigation, poverty alleviation and support to marine ecosystems." UN Ocean Global Compact

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The European Union

Europe followed the international initiative and the 15 November 2022, the European Commission published its Communication "Towards a strong and sustainable EU algae sector", also known as the "EU Algae Initiative". This initiative defines a strategic approach to develop algae production and associated value chains in the European Union.

France

France is also moving forward and on November 5, 2021, the Minister of the Sea and the Minister of Agriculture and Food entrusted the General Council of Food, Agriculture and Rural Areas (CGAAER) with a mission to pave the road for the development of seaweed farming in France. The objective is to establish a roadmap for the development of seaweed farming as part of the Aquaculture Plan for the Future 2021-2027.

THE VISION

Develop seaweed farming and an environmentally friendly diet

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Our goal is to develop the processing at an industrial scale, of macroalgae cultivated in France and Europe, for the benefit of human food consumption.
 
Our ambition is to be European pioneers in the industrial production of seaweed products to serve an already existing market and consumers in demand for new alternatives.

Meeting the consumers’ expectations, who are fully aware of the major challenges we face, is at the heart of our concerns. We must satisfy them not only in their desires to change their summing habits but also by developing products synonymous with pleasure, quality, and full of new flavors.

The aim is to develop product ranges that will make it possible to meet new global food challenges in the future while preserving natural resources and our environment.

Image by Bakd&Raw by Karolin Baitinger

OUR GOALS

Our approach covers UN Sustainable Development Goals (SDGs)

Development of a healthy and environmentally friendly diet
Protection of biodiversity (and later, ocean regeneration)
Reindustrialization of France and Europe for food sovereignty
Sustainable job creation (and later the fight against poverty)
Industrial innovation as an essential factor of sustainability
At the Beach
WHAT WE WILL LEAVE TO OUR CHILDREN TOMORROW WILL DEPEND ON THE CHOICES WE MAKE TODAY!

Meet The Team

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Nicolas Durand

  • Linkedin

Founder & CEO

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Régis Lefèvre

  • Linkedin

Co-founder

Get In Touch

Paris, France

Contact
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