Researchers push for seaweed on Danish plates

Danish researchers are urging a shift in eating habits to bring more seaweed from the shoreline to the dinner table, according to a report by DR.

Annette Bruhn, a senior marine ecology researcher at Aarhus University, said cafes, restaurants, and supermarkets could lead the change by introducing seaweed in meals served in hospitals, canteens, or retail displays.

“They can be the spearheads where Danes encounter seaweed in the food they’re served, for example in hospitals or canteens,” she said. “Or it could be in the chilled section, looking appealing, and people try it, think it tastes good, and decide to try it again.”

Bispebjerg Hospital has already begun testing seaweed in its kitchens as part of the 2 til Tango project, which explores how Danish seaweed and microalgae can be used in more meals.

Michael Allerup, head chef at the hospital’s nutrition unit, said seaweed’s natural salt content reduces the need for added salt, while its umami flavour adds depth to dishes.