According to The New Yorker, there is another sustainable green that entrepreneurs, scientists and farmers believe could be the future of the human diet – Kelp. Seaweed or kelp is “one of the world’s most sustainable and nutritious crops. It absorbs dissolved nitrogen, phosphorous, and carbon dioxide directly from the sea—its footprint is negative—and proliferates at a terrific rate. Plentiful, healthy, and virtuous, kelp is the culinary equivalent of an electric car.”
Dubbed as “Sea vegetables”, kelp does not require fresh water nor fertilizer and can grow three-quarters of an inch a day. It’s also very resilient – if it gets wiped out by a storm, it can start all over again.
“You’re not just gaining nutrition, you’re also gaining absolution from guilt,” Mark Bomford, the director of the Yale Sustainable Food Program, says.
This is your get-out-of-anxiety-free card.
Realistically, industrial land-based agriculture will become more and more untenable as our environment becomes too extreme and destructive. It becomes too expensive and unsustainable and we are forced to look to aquaculture for human food, biofuel and animal feed. Aquaculture farmer Bren Smith owns a three-acre patch of sea off Stony Creek, Connecticut where he also raises mussels, scallops, clams and oysters. His farm design won a prize given by the Buckminster Fuller Institute for innovative solutions to urgent global problems and he was also honoured by Bill Clinton at the Clinton Global Initiative meeting.
Kelp is “ecological redemption”.
“Kelp farming can rehabilitate the ocean’s threatened ecosystems, mitigate the effects of climate change, and revive coastal economies.” Despite it’s slimy texture being off putting for most, it is widely consumed in Asia. It is absolutely possible for more fusion to occur between Western and Asian cuisine for everyone to be a part of this revolution in turning a new leaf.