Why don't we eat seaweed? This question has made nutritionist, surrfer and 'Seaweedman' Toine Wilke wondering for the last 8 years. To date, he hasn't found a good answer yet. In fact, he is convinced that the world would be far better off if we put some of these macro-algae on our menu every day.
Toine did research in Ireland on seaweed supplementation in salmon and cows, and its effects on human consumption. At the same time, he also started cooking with seaweed. 4 years later he is the author of the book "Cooking with Seaweed and Salty Vegetables", TEDx speaker, member of the "Sustainable young 100" and founder of Sea Green, a startup that sells seaweed burgers in over 250 Albert Heijn supermarkets.
In a 30-minute lecture, Toine takes you into the wonderful world of marine macroalgae. Nutritional values, research results on health and the sustainable nature of so-called 'sea vegetables' are discussed. Warning: after this talk, you may want to run to the nearest beach, put on your swimwear and collect some seaweed yourself!