Seaweeds (marine macroalgae) are autotrophic organisms capable of producing many
compounds of interest. For a long time, seaweeds have been seen as a great nutritional …

The use of seaweeds has a long history, as does the cultivation of a select and relatively
small group of species. This review presents several aspects of seaweed production, such …

This Report responds to the invitation for IPCC?... to provide a Special Report in 2018 on the
impacts of global warming of 1.5° C above pre-industrial levels and related global …

Seaweed aquaculture, the fastest-growing component of global food production, offers a
slate of opportunities to mitigate, and adapt to climate change. Seaweed farms release …

BACKGROUND Although the ocean moderates anthropogenic climate change, this has
great impacts on its fundamental physics and chemistry, with important consequences for …

The Paris Agreement target of limiting global surface warming to 1.5–2° C compared to pre-
industrial levels by 2100 will still heavily impact the ocean. While ambitious mitigation and …

In the 40 years since the essentiality of polyunsaturated fatty acids (PUFA) in fish was first
established by determining quantitative requirements for 18: 3n− 3 and 18: 2n− 6 in rainbow …

Investment in extractive or 'non-fed'aquaculture has been proposed as a partial solution for
sustainable food provision. An important aspect is the potential for aquaculture-environment …

Aquaculture is the fastest growing food sector globally and protein provisioning from
aquaculture now exceeds that from wild capture fisheries. There is clear potential for the …

The use of cultivated seaweeds as a feedstock for multiple industrial applications has
gained increasing interest in the Western World over the past decades. Norway has an …