Recent reporting on organic dairy production in the Washington Post underscores a preoccupation with the aesthetic appeal of organics and little interest in the environmental impacts.
Five years ago, Kulsom and his colleague Lisette Kreischer founded a company called The Dutch Weed Burger after they shot a documentary about the role of seaweed as a future source of protein. Kulsom says the company’s mission is “to work on the acceptance of seaweed becoming a part of the new paradigm.”
Enter their first product: the weed burger.
At first, a seaweed burger seems like an unusual choice, but it begins to make sense after a while.
In the last decade or so, vast amounts of money have been invested in the development of algae for biofuel production. This made sense because, ten years ago, there was a need to find alternatives to fossil fuels due to the high oil price and the increasing recognition that carbon emissions were causing climate change. Algal biofuels were touted as the answer to these twin problems, and huge investment followed.
Unfortunately, things didn’t go quite to plan.