Saskia de Klerk1, Courtney Anderson1, Nick Paul1, Alexandra Campbell1, Mikaela Young1 and Libby Swanepoel1
1 UniSC Seaweed Research Group, University of the Sunshine Coast, Queensland, Australia
Australian edible seaweeds can make a positive contribution to local food systems as a sustainable and healthy ingredient; however, they are currently under-utilised in the food and beverage market. Understanding the perceptions of the “makers” is needed as the next step towards transforming and reinvigorating local food systems to utilise native seaweeds. This qualitative study, set on the Sunshine Coast, Australia, aimed to explore the potential for new local products using seaweeds as novel ingredients. Three focus group discussions and four semi-structured interviews were conducted with local enterprises to explore motivations, barriers, and enablers to using seaweed. In addition, some participants took part in a hands-on activity, trialling purpose-designed seaweed ingredient packs (various Sarconema and Ulva preparations). Discussions were audiotaped, transcribed verbatim, and thematic analysis was undertaken. Key themes were framed within the three pillars of sustainability: economic, environment, and social. Economically, there was a desire to meet consumer needs, market differentiation, and increased competitiveness. Access to a reliable local supply of seaweed was emphasised as a necessary input and a key environmental driver for product development. Social sustainability was emphasised as collaboration with the university, and the creation of support networks within the sector to build knowledge and skills. The concept of “local” is fundamental in this context. As such, supporting local production and supply of native Australian seaweeds is crucial. While these findings demonstrate a keen interest from businesses to utilise seaweed ingredients, local supply is needed to enable sustainable development and innovation.