“Eating meat is no longer sustainable or healthy; according to the Food and Agriculture Organization cattle farming alone produces more CO2 gas than driving cars. Livestock production is one of the most significant contributors to today’s most severe environmental problems. (Livestock a major threat to environment, 2008). However, there is a whole culture behind rearing, processing, and cooking meat that would be lost if we suddenly stopped eating it.
My project aims to look at the industry behind pig meat, to dissect it and replicate it with the Dulse seaweed. Dulse is a red marine algae that grows along the Pacific and Atlantic coastlines, and when fried tastes like bacon. It is considered a superfood, packed with minerals, vitamins and anti-oxidants, and is sourced with high amounts of iodine which gives it its red colour. It is highly sustainable making it one of the few resources in food production that is a “net carbon user” (Panichkul, 2016).”