‘IT'S A REVOLUTION’: HOW TO PUT SEAWEED ON THE MENU
ENVIRONMENTALLY POSITIVE, QUICK TO GROW AND PACKED FULL OF FLAVOUR, THERE’S NO QUESTION THAT SEA VEGETABLES DESERVE A PLACE ON THE PLATES OF THE FUTURE. BUT WHY AREN’T MORE PEOPLE EATING SEAWEED ALREADY — AND HOW CAN CHEFS LEAD THE WAY?
In this article, we speak to chefs, advocates, activists and manufacturers about the crucial role that seaweed can play in building a brighter future for all of us, and to ask how chefs and restaurants can help to make this a reality.