This webinar provides insight into how we can produce feed and food while adding to blue biodiversity and clear water in our coastal ecosystems. It brings the blue mussels in the spotlight, an underused valuable resource that contains healthy fatty acids and range as one of the marine proteins with the lowest carbon footprint. Come and join us, and learn about the resource, and recycling and how we can change our food habits into eating more blue mussels.
This project has demonstrated a value chain, where industrial partners are recirculating nutrients from coastal ecosystems and back onto land using blue mussels for feed and food. WSP in Denmark has been a part of the project from the initial fundraising and on to the demonstration of biomass production and monitoring of ecosystem effects in the farming area. To change the food culture in Denmark, WSP has published teaching material for 7th-9th grade and a cookbook with 40 recipes on how to make blue mussels at home in collaboration with a gastronomy specialist. This webinar will take you on a blue mussel journey on sustainability, biodiversity, health values and industrial value chain in the aquaculture sector.
Maren Moltke Lyngsgaard - Senior specialist, PhD Marine Ecology, WSP in Denmark
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