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SWIM: Building connections between macroalgae and alternative proteins

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March 16, 2021 @ 10:00 am – 11:30 am EDT

Sustainable seaweed cultivation has the potential to play a key role in expanding our planet’s protein supply to meet growing global demand.

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Event recording

Event description

Join GFI for a Seafood Webinar and Informal Networking (SWIM) event on March 16 on the role of macroalgae in alternative meat and seafood. We will start with a panel discussion between seasoned experts in seaweed cultivation, processing, and alternative protein production about the opportunities and barriers to building all three industry segments in parallel. We will then move to an optional networking session to build bridges and identify opportunities for collaboration.

Speakers

Speakers:

  • Dr. Ira “Ike” Levine, Ph.D., Professor, Natural & Applied Sciences, University of Southern Maine
  • Beth Zotter, Co-founder & CEO, UMARO
  • Michelle Wolf, Co-founder and Chief of Staff, New Wave Foods
  • Paul O’Connor, Director, This is Seaweed
  • Dr. CRK Reddy, CEO. The Indian Centre for Climate and Societal Impact Research, Shri Vivekanand Research and Training Institute
  • Dr. Charlie Bavington, Co-founder and CTO, Oceanium

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