Sustainable Seaweeds – novel resource consumption

In my PhD project I explore the complexities involved in the phenomenon of "new food consumption". Through a closer look on the example algae and a comparison with existing knowledge about the consumption of sustainable,
innovative and novel foods, it is planned to create new insights. The renewable marine resource, seaweed, has been proposed as an opportunity to shift to a more sustainable everyday diet. Focusing on consumers and the consumption
of innovative food in various contexts, opens up for an opportunity to enrich the knowledge about people's understandings, attitudes, expectations, and perceptions of seaweed. The main theoretical foundations of this research lie within socio-cultural studies, sustainability, and food studies.