Algae and nutrition: More than just sushi

The focus was on the sustainable cultivation of macro- and microalgae far from the coast – an approach being researched by the IGZ-led project “SolKubiM” (Brine-based cultivation systems for inland macro- and microalgae). At the same time, it became clear that design, science communication and practical experience also play a central role in establishing new foods in everyday life.

A particular advantage of the location in Bad Saarow is the natural thermal brine from the Catharinenquelle spring. It offers suitable conditions for cultivating alge inland. Initial results from the project show that macroalgae such as the so-called sea lettuce (Ulva compressa) can grow successfully in the Bad Saarow brine, whilst simultaneously producing interesting compounds.

IGZ scientists Dr Anna Fricke and Valeriya Denisova explained that the cultivated biomass is of interest due to its valuable dietary fibre, proteins, minerals and carotenoids, amongst other things. At the same time, the location offers the opportunity to integrate algae production into existing infrastructure, thereby opening up new forms of regional value creation.

Rethinking food systems
“SolKubiM” builds on questions that have been addressed in the “food4future – Food for the Future” research project since 2019. The focus is on how food systems can be made more sustainable in the face of resource scarcity, competition for land and unstable supply chains.

In her presentation, Jette Berend (project manager for food4future, IGZ) emphasised that this requires a fundamental shift in thinking: “We need to rethink food systems so that everyone can be fed in the future.”

To this end, “food4future” is researching alternative organisms such as macroalgae, halophytes, insects and jellyfish – in other words, resources that require little to no fresh water and could potentially be cultivated in urban areas. The aim is to develop crisis-resilient food systems and bring new forms of production closer to the places where food is consumed.

Making research visible and tangible
The event in Bad Saarow showcased not only scientific findings but also the importance of communicating them. New foods do not gain acceptance solely on the basis of their ingredients or production advantages. They must be experienced, understood and culturally contextualised.

This is where “food4future” comes in. The project aims not only to conduct research in the laboratory, but also to make it accessible to everyone through real-world laboratories, exhibitions and educational formats. The “Future Food Living Lab” sees itself as an open meeting place where science, students and society come together. Here, installations, exhibits and digital applications are developed that bring new food systems to life and open them up for discussion.

Design as a bridge between science and everyday life
A highlight of the programme was the exhibition “Design Concepts for Future Foods”. This was developed by students on the “Industrial Design” course at HTW Berlin in collaboration with “food4future”.

The works on display demonstrated how design can help make new foods and production concepts understandable, accessible and relevant to everyday life. The focus was on questions such as: How might we cook, grow and eat in the future? What spaces, products and applications are needed to integrate new foods into everyday life? And how can we overcome reservations about ingredients that are currently unfamiliar?

Edgar Weiss, a student on the Industrial Design course, summed up the essence of the collaboration: “We had the opportunity to combine science and design together with ‘food4future’.” On display were, among other things, concepts for urban macroalgae cultivation systems, interactive exhibition formats and ideas for future kitchen and tasting scenarios. The projects highlighted that the food of the future is not just a technological challenge, but also a creative and societal one.

Algae: between research and application
The Chamber of Commerce and Industry training programme for algae sommeliers was also presented. It provided knowledge on the health, regulatory and culinary aspects of algae and demonstrated just how broad the scope of the topic already is today. It became clear that algae are by no means relevant only for research and specialised applications, but increasingly so for everyday life as well. Entrepreneur Kirstin Knufmann put it this way: “We’re trying to really bring this into the mainstream, so that it’s no longer seen as weird, but as delicious.” The tasting of algae products was therefore far more than just a culinary side event. It demonstrated how new foods can be embraced through taste, application and positive experiences.

A venue for questions about the future
The event at the SaarowTherme demonstrated just how productive the interplay between research, design, business and the public can be. “food4future” and “SolKuBim” not only investigate how algae can be cultivated in brine-based systems, but also create spaces where the future of food can be thought about and discussed in concrete terms.

In particular, the collaboration with HTW students made a significant contribution to translating scientific questions into vivid and experiential formats. Thus, for one day, Bad Saarow became a place where the food of tomorrow was not merely discussed in abstract terms, but was already being tested on a small scale.

Further information:

• “SolKuBim” project description (funded by BMLEH)
• “food4future” project website (funded by BMFTR)

^{This article is based on a version previously published at www.food4future.de.}