Introducing marine sustainable food resources in Life at Sea
This project enabled over 400 students, teachers and kitchen staff to explore seafood as a sustainable food source. Activities included seafood workshops, seaweed and mussel cooking, a Life at Sea field day, company tastings, a seaweed-farm buoy visit, documentary screenings and exchanges with marine biology students and researchers.
Aim
The project aimed to increase acceptance and understanding of sustainable marine food resources such as seaweed, mussels, oysters and sea squirts. It connected food, aquaculture, local industry and marine science so students could evaluate seafood sustainability through experience rather than theory alone. A further aim was to establish Life at Sea as an annual school tradition and strengthen the school’s Blue School identity.
About funding
Funding bodies: European Commission
Funding program: Horizon Europe Project ProBleu [101113001]