Could Seaweed Be the Nordics’ Future Protein?

As pressure mounts on global food systems, seaweed is emerging as a promising marine resource with the potential to support both sustainability and food security in the Nordic region. What if part of the answer to more sustainable, resilient food systems is already growing along our coastlines? 

As global food systems face rising pressure from climate change, geopolitical instability and growing demand, the Nordic countries are looking for sustainable and locally available protein sources - including those found in the sea. In this context, seaweed has emerged as a potential alternative. 

Although seaweed is not a standalone solution to protein supply, it has potential to support sustainable ocean management, diversification, and resilience within Nordic food systems ­- particularly when combined with other plant‑based and marine resources.  

According to the report Seaweeds for food: from production to consumer, seaweeds can be valuable food ingredients. They are inherently low in calories but rich in micronutrients and some species – particularly red seaweeds – contain protein levels comparable to pulses, beans, and soy.  

However, the report also highlights key challenges. Iodine content limits how much brown seaweeds can safely be used and consumer acceptance is another decisive factor: taste, appearance and texture will determine its commercial success.  

According to the study, further research is needed. This includes more studies with human subjects to better understand health effects, safe intake levels and consumer acceptance, before becoming a staple on Nordic dinner tables.  

The report concludes that with the right frameworks in place, seaweed could become more than a niche ingredient and a valuable component of more resilient and sustainable Nordic food systems – rooted in our oceans.