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World-First Kelp Burger
New York-based food company Akua is now selling a kelp and mushroom burger produced using regenerative aquaculture. It’s a savvy move that will appeal to plant-curious consumers as well as those wishing to only support ethical, cruelty-free and sustainable food and drink companies.
Akua’s ocean-farmed kelp is sourced from a network of regenerative farms along the north-east coast of the US. The zero-input crop grows (and thrives) without requiring dry land, fresh water, fertiliser or feed. It also has the capacity to sequester carbon and nitrogen from the seas five times more effectively than land-based plants do from the air, helping to reduce ocean acidification.
Moreover, it ticks the wellness box, too. Kelp – a brown microalgae – is loaded with vitamins A, B6, E and K, as well as potassium, calcium, folate and zinc.
Prior to the release of its kelp burger product, Akua introduced its plant-based jerky to the retail scene. Also made using ocean-sourced kelp, it’s available in three flavours: Hibachi Teriyaki, Rosemary & Maple BBQ, and Spicy Chili & Lime.
For more on ethical developments in the seafood industry, see Ethics + Seafood: The Seaspiracy Legacy. For more on the wider vegan conversation, see Veganism Forecast: 2021.
