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The Ocean Farmers Kitchen - Recipes, Inspiration and Facts about the Seafood of the Future

Research project
Active research
Project size
2 million SEK
Project period
2025 - 2028
Project owner
Department of Marine Sciences
Research partners
Centrum för kritiska kulturarvsstudier Folkuniversitetet Göteborg Göteborgs naturhistoriska museum Sjöfartsmuseet Akvariet Sjömatsfrämjandet
Financier
Formas
Area
Sustainability and environment Health and medicine Education and learning
Topic
Marine Aquaculture

Short description

This communication project aims to raise curiosity about sustainably farmed seafood. The goal is to inspire more people to eat and cook with mussels, oysters and seaweed, and to raise awareness of the impact of the food we eat on our oceans.

About the project

Interest in sustainable seafood is growing, but many lack knowledge about how to handle and prepare these ingredients. This project seeks to lower the barriers to using them. The project targets the general public and key knowledge spreaders, such as teachers.

Web platform

Here we bring together recipes, practical tips and inspiration to encourage more people to cook sustainable seafood. Together with cookbook author and food creator Karolina Martinson, we produce easy-to-prepare recipes based on ingredients that most people can get hold of. You'll also find easily accessible information about the species involved, how they are farmed and the latest research on sustainable seafood.

Films

We produce a number of short films showing how to handle and prepare the raw materials, for example: How to open an oyster? How to pick seaweed in a sustainable way? How to best cook mussels? These are complemented by films in which scientists answer some of the most common questions: What algae can you eat? Can you pick oysters? Can eating mussels be dangerous?

Events

We will organise various courses and events where participants can discover and learn more about the species and raw materials. These include lectures on sensory and seafood issues, beach excursions and outdoor cooking. Around 250 people will have the chance to participate in the various events organised in collaboration with Sjömatsfrämjandet, the Maritime Museum, the Gothenburg Museum of Natural History and Folkuniversitetet.

Podcast

Together with the Centre for Critical Cultural Heritage Studies at the University of Gothenburg, we are recording two episodes of the Food Heritage Podcast. In the episodes, researchers from different research areas will participate and shed light on algae, mussels and oysters as food from different perspectives.

Project participants

  • Karl-Johan Nylén, Communications Officer, Centre for Sea and Society
  • Maria Bodin, Project Coordinator, Centre for Sea and Society
  • Malin Rosengren, Project Coordinator, Centre for Sea and Society
  • Per Adolfsson, Communications Officer, Centre for Sea and Society
  • Karolina Martinson, Algblomman, consultant

Scientific Council

  • Kristina Snuttan Sundell, Professor, Department of Biological and Environmental Sciences
  • Per Knutsson, Associate Professor, School of Global Studies
  • Eva Maria Jernsand, Senior Lecturer, Department of Business Administration
  • Anna Post, Associate Professor, Department of Nutrition and Sports Sciences
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