Ranching sea cucumbers to repair the oceans — and improve human health

Libin Zhang aims to restore sea-cucumber populations to rebalance ocean ecosystems and so that people can use their beneficial compounds.

I study sea cucumbers, an economically important species in China that is valued for its nutritional and medicinal properties, and is important for the health of the ocean. It cleans the sea floor by feeding on detritus. Thanks to climate change and overfishing, sea-cucumber numbers are falling…

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Projects in Denmark and England focus on education and building climate-positive models

Although aquaculture is one of the world’s fastest-growing food industries, concerns remain that it’s being spurred on at the expense of the environment. But the tide is changing: an increasing number of scientists, farms and non-profit organizations now see the industry as an opportunity to provide food and create jobs…

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Seaweed for a sustainable future

Seaweed is a type of macro-algae generally live on the bottom of shallow waters that are exposed to sunlight. It is a lower level plant belonging to the thallophytic division. The classification of seaweed is divided into 4 classes based on its pigment content, namely green seaweed (Chlorophyta), red seaweed (Rhodophyta), brown seaweed (Phaeophyta) and blonde seaweed (Chrysophyta). All parts of the seaweed body are called the thallus. There are various forms of…

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Algae – a promising future food and biofuel

While algae may be a nuisance to some people, scientists and biotechnologists think otherwise. Algae have become increasingly popular as the future source of food and the next-generation biofuels. They are the fastest growing plant organisms in nature and capable of converting large amounts of carbon dioxide into oxygen. There are two broad categories of algae; macroalgae and microalgae….

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