paving the way for the future of new zealand’s aquaculture industry, the cawthron institute is collaborating with te rūnanga o ngāi tahu and wakatū incorporation to study the native species of karengo. this red seaweed grows along intertidal shorelines, along the rocky east coast of the south island, along with some parts of the north island coast. the research program, “he tipu moana he oranga tangata: revealing karengo as a high-value functional food,” predominantly took place in august and september, when the karengo flourished from around the kaikoura to bluff regions. similar to japanese nori, karengo has been used for centuries as a traditional māori food source. the researchers have been working closely with indigenous people to better understand the seaweed’s capabilities and māori preparation. the study received $3 million to perform their research, courtesy of the nz ministry of business, innovation and employment. 

the aim of the study is four-fold: in order to identify the seaweed, develop a method for algae protein extraction to retain important components; assess the value of the algae when used in food products; analyze the composition; determine the health and nutritional benefits.

with these objectives in mind, the team hopes to help develop a high-value industry with this karengo seaweed at its center. in the words of team researcher and head of analytical research & development at the cawthron institute, tom wheeler, the end goal is to develop karengo-infused foods that are “desirable as well as being nutritious.”

in the process of experimentation, wheeler and his team cataloged karengo samples and completed dna-based sequencing to identify each karengo species. they identified each species based on form and structure (morphology), as well as the genetic basis. the team extracted the protein composition of each sample through the processes of transcription of dna to rna and translation from rna to protein. through holistic categorization, the team could distinguish between outwardly similar forms of algae.

wheeler said in a statement that it could take between five to ten years for the program to conclude with the results they have in mind, but much has already been discovered. through their protein-sequencing program, the team has already identified five species and 2 genera. they have found, to date, two species in the porphyra genus and three in pyropia. all of these species were found to have valuable nutritional properties, some including all essential amino acids, micronutrients such as iron, and anti-inflammatory bioactives. these bioactives have been shown in other studies to help diminish pain and inflammation caused by conditions such as chronic lung and inflammatory bowel diseases. in an interview, dr. wheeler highlighted the importance of these findings, citing their nuance in a “plant-based protein from a source that hasn’t really been utilized so far in terms of the food industry sense.”

karengo is no new discovery. professor mithen, chief scientist for the new zealand high value nutrition national science challenge, notes that “karengo is part of the exceedingly rich native flora of aotearoa new zealand.” what is worth the $3 million in funding is the massive potential of the seaweed industry for new zealand. mithen continues, saying, “harvesting karengo in a sustainable manner will lead to the development of new foods to benefit the health of the people of new zealand and offer innovative export opportunities for business.” as more people are beginning to realize the implications of the dairy and meat industries, the demand for alternative protein sources continues to increase. another study on the structure of algae noted that the physical composition of algae makes it well suited for making nutraceuticals, or high-value nutritional supplements. plant-based proteins are derived from all sorts of resources, with often a lessened environmental impact and heightened nutrition. 

a new high-value industry would be monumental for new zealand’s aquaculture industry, joining the broad market of fin-fish and shellfish. research such as this project will help drive investment into the seaweed industry. wheeler emphasizes that “this kind of research and development will inform investment and policy making that supports the sustainable long-term growth of the industry”. it is the hope of the research team and those funding their research that seaweed will become the third pillar of new zealand’s aquaculture industry.

there is still much exploring left uncovered in the realm of seaweed research. along the coast of new zealand alone, there are hundreds of varieties of native seaweeds. their unknown composition and bioactive potential alludes to years of future discovery. 

it would be unjust to study karengo and its nutrition potential without acknowledging the traditions of the māori people who have been using this seaweed for centuries. researchers from the cawthron institute have collaborated closely with both te rūnanga o ngāi tahu and wakatū incorporation to incorporate indigenous perspective into their work. alongside these organizations, the researchers learned about traditional cultivation practices and preparation methods, as the māori have been using karengo for its nutritional value as a staple in their diets. as this project continues, the team has acknowledged the importance of sustainable development of karengo cultivation and the seaweed market. once the capitalist actors become involved, it is often difficult to maintain sustainability as a priority. yet, without a positive environmental perspective, an irresponsible exploitation of karengo would quickly decimate the variety of species. 

although there are many components to sustainable development of such industries, it is essential to establish safe practices for the long-term wellbeing of the ecosystem. the project will work alongside local partners to determine the most conscientious methods for harvesting and preparation, with heavy emphasis on indigenous knowledge. it will be interesting to see in twenty years how this project and others like it redefine new zealand’s aquaculture industry and the lasting impacts –– the good, the bad, and the algae. 

my plan is to create a podcast that, generally, exposes the audience to a more intimate, involved, and familial relationship with the process of food acquiring as an alternative to the current outlook on food in the u.s. (which includes fast food, restaurants, technology advances, social media, delivery services, and meal prepping services).

after interviewing my star speaker, it dawned upon me that my food consciousness might need some improvements. our future, indubitably, includes technology. as a society we need to create a system of healthy, environmentally friendly, efficient, and affordable food production and distribution methods that embrace technological advances if we want to work towards a more sustainable future.

the world will have to feed two billion more people by 2060 by producing a staggering 70 percent more food. alexander mathy, a food technologist at the institute of food, nutrition, and health at eth zurich, and other researchers studying microalgae explained why these tiny photosynthetic cells could be the solution during a feb. 18 session at the american association for the advancement of science (aaas) annual meeting.

algae are a broad category, including single-celled organisms that harvest the sun’s energy and turn it into oils, proteins, and carbohydrates. growing them in a bioreactor — a tank-like apparatus where the complex biological processes of algal growth are optimized — can result in zero waste and limited land and water use, unlike traditional food production. smaller-scale production compared with commodity crops leads to challenges such as low efficiency and high investment costs. but if the technology for scaling up production and increasing efficiency can be developed, algae have the potential to be integrated into food sources worldwide.

if current consumption patterns continue, in just over 40 years the food system will support a mere 5.4 billion people – much less than today’s population, according to the united nations’ food and agriculture organization and eth zurich university’s institute of food, nutrition, and health.

“we need to rethink our food system and need to significantly innovate,” said mathys at the aaas annual meeting to an audience of about 30 scientists and journalists. “we need to team up to tackle such big challenges.”

putting those words into action, mathys and others are exploring ways to increase the efficiency of growing algae as food.

just like turning up the heat on a stove, mathys has developed a system that measures different nutrients at increasing temperatures. the process extracts proteins first, which are the most sensitive to heat. more intense heat extracts the lipids and antioxidants, which are less heat sensitive. such information can help fine-tune algae as a food source that provides the nutrition particular to communities’ needs.

to determine the actual operating cost to produce one kilogram of algae, researchers have developed a system that determines patterns of electricity use, light intensity, and social factors, such as attitudes towards eating algae and demand for foods grown by local farmers. maria barbosa, director of algaeparc, a multidisciplinary research program, and microalgae biotechnologist at wageningen university in the netherlands led this effort. “it is a tool to look what are the patterns that most impact in order to create a viable process,” she said during the presentation at the aaas annual meeting. 

advances are being made in bioreactor design as well. algal growth requires several key inputs: water, sunlight, nutrients, and carbon dioxide. in traditional designs like algae pools, evaporation and precipitation affect water levels. and pools can’t be moved in response to seasonal changes in sunlight.

tube-shaped bioreactors control evaporation and are mobile but may be inefficient if carbon dioxide and nutrients are not evenly distributed. so, ezra noon-song, the technology director at energaia in bangkok, thailand, is developing a simple, new design aimed at minimizing these problems.

energaia’s design looks like a large plastic rainwater collection bin with a cone-shaped lid. the lid keeps the elements out and the transparent plastic allows sunlight to reach algae on all sides. bubbles pumped in through bottom ensure that carbon dioxide is evenly distributed. the simple technology encourages farmers to readily implement the system, which is essential for community adoption.  

algae’s use in high-end health supplements is already profitable because they are often sold at a premium to consumers. yet, feeding growing populations, especially in developing countries, means more than western scientists creating a pre-packaged algal chip or a bag of algal protein powder. noon-song emphasized that algae is a versatile kitchen ingredient that can be grown locally and combined with traditional foods to add nutrition.

the algae chip, green and salty, that noon-song provided attendees at the aaas meeting was made from spriulina, a highly nutritious blue-green alga already sold worldwide and recognized for its nutritional properties. the chip was grown in a bioreactor on the roof of a hotel in bangkok and produced locally. and it is only the beginning. algae are a promising supplement to an increasingly sustainable and efficient food system that will need to feed the world’s growing population.

i like to feel healthy. whether it’s waking up early for a morning jog, or eating a salad for lunch instead of a greasy slice of pepperoni pizza, i’m always willing to give a bit more money and effort to make healthy choices — but sometimes it’s hard.

as a d.c. college student who takes a full course load, interns 18 hours a week and has an on-campus job, i don’t really have time to cook or go to a farmers market. there’s a lot of quick food places around, but the greatest obstacle i face when trying to find healthy food is cost.

getting food that tastes good on a budget isn’t necessarily the biggest problem. according to a study by technomix, the average cheeseburger costs only about $4.50. it’s also easy in the city because there are convenience stores on almost every corner where i can buy salty, low-cost chips and soda for a dollar, filling me up for a couple of hours.

grabbing food from one of the healthier options, however, comes with a much different price tag. almost every time i go to the local george washington university hotspot sweetgreen, i’ll spend a whopping $12 on a meal. i’d love to make salads at home, but again time is the issue. i’m constantly on-the-go, and it’s hard to carry food with me. 

thankfully, the gw meal plan allows me more flexibility. the first semester of my freshman year i was given $1,000 to spend at local restaurants, grocery stores and bookstores and $700 at gw dining establishments.

it may sound like a lot of money for just a semester at college, but most people i knew (myself included) ran through it in the first couple of months. we didn’t have a kitchen, so most of my peers ate out for every meal, which in d.c., possibly the most expensive city in the country, quickly adds up.

one of my best friends olivia shockingly managed to make her freshman year meal plan stretch for two whole years, but it wasn’t easy. when i asked how she did it, she told me by eating a lot of granola bars, goldfish and processed foods (like ramen noodles).

thrifty eating may be a good way to save some cash, but how the food makes me feel — sluggish and hungry — isn’t worth the extra couple bucks saved. i’m not going to (and can’t afford to) pay $12 dollars for every meal, but i’m willing to spend a little more if a healthy option is available.

it’s easier to justify spending that money when i consider that cheap, caloric food has many other hidden costs. the infamous “freshman 15”  was something i tried desperately to avoid, but the obesity epidemic more reflects the true cost of the prevalence of fast food. according to the world health organization, by 2015 more than 2 billion people in the world will be overweight, and fast food is partially to blame.

and let’s not forget the environmental costs. i couldn’t believe that for just one pound of beef, over 1,800 gallons of water are needed and over 24 pounds of greenhouse gasses are released.

here, it’s safe to say, the low cost of fast food doesn’t actually indicate “savings.” the bargain-sticker price isn’t representative of the costs on my well-being, my waistline or the planet. 

how do you choose organic products?

the first step, of course, is figuring out what products are organic. luckily, there’s a smartphone app. the true food app, developed by the center for food safety, is a shopper’s guide that tells what produce is in season and what brands are organic. the true food app includes four simple tips to easily avoid genetically modified foods, information on why you should avoid gmo’s, as well as an update center with related news developments on gmo’s and more. the true food app enables its users be informed and take action on gmo’s.

why true food app?

according to the center for food safety, it has been estimated that about 75% of processed foods on supermarket shelves contain genetically modified ingredients. fortunately, organic products are now available in nearly 20,000 natural food stores and nearly 3 out of 4 conventional grocery stores. the options are there, and the true food app makes them easy to find. i recommend downloading the free true food app and join it’s network that is over 400,000 members strong. going organic is a growing movement, and more companies are joining with lower prices to offer because of consumer demands. so use true food app to make the organic choice.

anahi ruiz is a senior at the george washington university majoring in journalism and mass communication with a minor in spanish.