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climate change has negatively impacted the food/agriculture industry by having effects on sustainable farming like the decreased production of food products

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as climate change continues to effects the food and agriculture industry by increasing food prices and risk of food borne illnesses, decrease in food consumption, health, and nutrition quality.

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the GreenWave organization aims at training and supporting regenerative ocean farmers to combat climate change by creating a blue economy

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Media & Press

GreenWave's work has been covered by 60 Minutes, BBC, TIME Magazine, The New Yorker, The Economist, National Geographic, and more.

Check out our Media & Press page to see the latest features, videos, and podcasts.

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GreenWave's work has been covered by 60 Minutes, BBC, TIME Magazine, The New Yorker, The Economist, National Geographic, and more. Check out our Media & Press page to see the latest features, videos, and podcasts.

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there are many ways to have a way of sustainable farming methods like using algae from the ocean to develop algae based foods

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Maybe you've heard that in a future in which climate change makes it harder to grow crops, we'll all be dining on sustainable foods formulated from tiny algae or their giant cousin, kelp. Today, we tend to think about these foods as appealingly "natural"-if not naturally appealing. But, as American Studies scholar Warren Belasco writes, when algae-as-food first became a widespread dream in the years after World War II, it was viewed as a marvel, not of nature, but of technology.

By the 1940s, Belasco notes, the world's population had doubled in just four decades, and it was showing no signs of slowing down. Many feared that agriculture couldn't produce enough food to feed everyone, and not a few experts turned to ideas that until then had been the domain of science fiction. Some hoped to synthesize carbohydrates, fats, and proteins from coal, petroleum, or even air. Numerous biochemists investigated proposals for artificial photosynthesis, hoping to improve on plants' methods, which convert less than one percent of sunlight to usable food.

One significant problem acknowledged even by its advocates was that algae was pretty disgusting.

It was in this context that Carnegie Institution-sponsored researchers with the Stanford Research Institute and Arthur D. Little, Inc. embarked on pilot projects growing Chlorella pyrenoidosa. The freshwater algae could convert 25 percent of solar energy into food brimming with protein, calories, and vitamins.

Immediately, Belasco writes, Carnegie scientists began dreaming about mass production of the stuff. They claimed they could produce 17,000 to 40,000 pounds of protein per acre compared with a paltry 500-ish pounds for soybeans. Major media outlets including the New York Times, Fortune, and Newsweek jumped on the idea, running stories that marveled at the idea of turning pond scum into dinner.

One significant problem acknowledged even by its advocates was that algae was pretty disgusting. But many anticipated that food chemists and psychologists could work together to develop satisfactory algae-based foods, such as steaks "made chewy by addition of a suitable plastic matrix," as proposed by CalTech biologist James Bonner. After all, he suggested, in the future "human beings will place less emotional importance on the gourmet aspects of food and will eat more to support their body chemistry."

A flavor panel at Arthur D. Little's laboratory in Cambridge found that when chlorella was mixed into chicken soup "the stronger, less pleasant 'notes' were much reduced and the 'gag factor' was not noticeable."

But it wasn't just the unpleasant flavor that killed the algae craze. Belasco points out that growing it turned out to be harder than expected. Chlorella had converted 25 percent of light energy to food in a lab, but in uncontrolled sunlit conditions, this dropped to just 2.5 percent-not much better than other crops. And creating ideal growing conditions while keeping out unwanted organisms was tough. Applying technology to supply the world with soybeans and corn turned out to be easier. In addition, the much-feared growth of the world's population slowed. Over the decades, world hunger dropped dramatically-without the help of algae dinners.
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Algae: The Food of the Future of the Past - JSTOR Daily

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Maybe you've heard that in a future in which climate change makes it harder to grow crops, we'll all be dining on sustainable foods formulated from tiny algae or their giant cousin, kelp. Today, we tend to think about these foods as appealingly "natural"-if not naturally appealing.

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I am trying to be get into the food/agriculture industry and I am trying to develop ways to have more sustainable farming just like regenerative ocean farming

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it can bring many opportunities to marginalized communities to have more sustainable farming and they can even be apart and start scaling regenerative ocean farming

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This image shows the negative impacts of CO2 emissions and climate change on sealife and the change of price in fish/shellfish

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The graph shows the average population of 3 fish/shellfish over the years in the northeast region and how they this can be used for a type of regenerative ocean farming

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this image shows the different locations of livestock and how many areas need to depend on other areas for livestock products so if livestock is threaten by climate change or illnesses, it shows that we need a better way of more sustainable farming