{"id":2042,"date":"2020-03-22T07:40:33","date_gmt":"2020-03-22T07:40:33","guid":{"rendered":"https:\/\/www.zavit.org.il\/intl\/?p=2042"},"modified":"2020-04-07T06:21:09","modified_gmt":"2020-04-07T06:21:09","slug":"sustainable-food-for-the-future","status":"publish","type":"post","link":"https:\/\/www.zavit.org.il\/intl\/en\/health-nutrition\/sustainable-food-for-the-future\/","title":{"rendered":"Sustainable Food For The Future"},"content":{"rendered":"\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Sustainable Food From the Sea\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/g0mq19A4UqA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Israeli scientists and innovators are determined to expand where our protein comes from through developing new aquaculture and mariculture techniques. <a href=\"https:\/\/oceanservice.noaa.gov\/facts\/aquaculture.html\">Aquaculture<\/a> is the farming of fish, shellfish, and aquatic plants in water, while <a href=\"https:\/\/wedocs.unep.org\/bitstream\/handle\/20.500.11822\/11349\/rsocr_printedition.compressed_Part22.pdf?sequence=23&amp;isAllowed=y\">mariculture<\/a> is the cultivation of these same resources, but in marine and estuarine (where fresh and saltwater mix) environments. <\/p>\n\n\n\n<p>To\nstart off 2020, scientists, scholars, citizens, and stakeholders gathered for\nthe seventh annual <a href=\"http:\/\/haifamed.haifa.ac.il\/index.php\/en\/\">Haifa Conference on\nMediterranean Sea Research<\/a>. This\nyear\u2019s theme was \u201cfood from the sea \u2013 towards 2050 and beyond.\u201d Among those in\nattendance was <a href=\"http:\/\/www.israelichefs.co.il\/%D7%91%D7%95%D7%A2%D7%96_%D7%A6%D7%90%D7%99%D7%A8%D7%99\/\">Chef Boaz Tsairi<\/a>,\none of the trailblazers in integrating seaweed aquaculture into Israeli\ncuisine.<\/p>\n\n\n\n<p>Chef Tsairi\u2019s efforts to establish Japanese influences in Israeli cuisine began in 1993, when he attempted to create Japanese cuisine that would agree with Kosher regulations and the Israeli palate by opening the restaurant Sakura in Jerusalem. At its opening, it was seen as a failure by some, but with Chef Boaz\u2019s determination, he provided the people of Israel high-quality Japanese cuisine, with sustainably produced seaweed at its foundation. <\/p>\n\n\n\n<p>In addition to Chef Tsairi, scientists and aquaculture experts from the U.S. and Germany were invited to join local Israeli researchers at this conference. Speakers shared their experiences in their search for sustainable aquaculture and mariculture techniques in an effort to provide solutions for the growing need for high-quality protein. This comes at a crucial time when land availability is decreasing and concerns over environmental health are increasing. <\/p>\n\n\n\n<p>Ingredients that are extracted from macroalgae, which are photosynthetic marine organisms, are already well-established in items we use in our day-to-day lives. For example, <a href=\"http:\/\/www.fao.org\/3\/y4765e\/y4765e0a.htm\">carrageenan<\/a> is a common thickening agent used in ice cream and toothpaste, <a href=\"https:\/\/www.sciencedirect.com\/topics\/biochemistry-genetics-and-molecular-biology\/agar\">agar<\/a> can be used as a vegan alternative to gelatin, and <a href=\"https:\/\/www.rxlist.com\/algin\/supplements.htm\">alginate<\/a> is used to create medicine. Next time, take a look at the ingredients listed in your favorite products and you may find algae. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"767\" src=\"https:\/\/www.zavit.org.il\/intl\/wp-content\/uploads\/2020\/03\/hanson-lu-eUfnha6ev9g-unsplash-1-1024x767.jpg\" alt=\"\" class=\"wp-image-2051\" srcset=\"https:\/\/www.zavit.org.il\/intl\/wp-content\/uploads\/2020\/03\/hanson-lu-eUfnha6ev9g-unsplash-1-1024x767.jpg 1024w, https:\/\/www.zavit.org.il\/intl\/wp-content\/uploads\/2020\/03\/hanson-lu-eUfnha6ev9g-unsplash-1-300x225.jpg 300w, https:\/\/www.zavit.org.il\/intl\/wp-content\/uploads\/2020\/03\/hanson-lu-eUfnha6ev9g-unsplash-1-768x576.jpg 768w, https:\/\/www.zavit.org.il\/intl\/wp-content\/uploads\/2020\/03\/hanson-lu-eUfnha6ev9g-unsplash-1-1536x1151.jpg 1536w, https:\/\/www.zavit.org.il\/intl\/wp-content\/uploads\/2020\/03\/hanson-lu-eUfnha6ev9g-unsplash-1-2048x1535.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption><em>Aquaculture and Mariculture become more important as land availability is decreasing and concerns over environmental health are increasing.  Photo by&nbsp;Hanson Lu&nbsp;on&nbsp;Unsplash<\/em><\/figcaption><\/figure>\n\n\n\n<p>So,\nwith algae all around us, there is still a stigma against eating this\nnutritious protein substitute \u2013 &nbsp;especially when it comes to \u201cslimy\u201d seaweed, a\ntype of algae. To dive headfirst into our future of food security and\nsustainability, we must embrace seaweed for what it is: a product that is rich\nin protein, minerals, fibers, antioxidants, and vitamins. Another benefit of seaweed\nis its role in mitigating climate change by sequestering CO<sub>2<\/sub>, a\ngreenhouse gas into its tissues. <\/p>\n\n\n\n<p>Israeli\ncompanies like Seakura (macroalgae) and BarAlgae (microalgae) understand the\nbenefit of algae and are tackling the challenges of sustainable algae\naquaculture. They are normalizing algae consumption by creating innovative,\ncost-effective, high-tech methods for its production. These companies cultivate\nalgae on land to create edible products that are packed with nutrients.<\/p>\n\n\n\n<p>Sustainable mariculture is another avenue to help subsidize the growing demand for high-quality protein. <a href=\"https:\/\/www.giliocean.com\">GiliOcean Technology<\/a> is a company \u201cspecializing in offshore aquaculture and technology,\u201d says Ron Shavit, the head of business development and marketing. Shavit says their unique single array fish farm technology is beneficial because \u201call cages are connected to each other and anchored at one spot so the farm rotates 360 degrees to always face into the direction of the wind and current (like an anchored boat) and reduces the force that could damage the cage.\u201d This innovative and sustainable technology allows the fish farm to overcome the many challenges associated with open ocean-based operations and use the vastness of the open ocean to maximize fish production.<\/p>\n\n\n\n<p>So, are aquaculture and mariculture the future? Many experts fiercely support this transition to a more sustainable method through which to provide high-quality protein to the global population. These techniques are becoming an increasingly necessary subsidy to the global protein supply, and with the human population increasing in a finite area, it only makes sense to turn to the sea to develop sustainable algae and fish culturing practices. <\/p>\n\n\n\n<p><em>This ZAVIT article was also published in&nbsp;<a href=\"https:\/\/www.pressreader.com\/israel\/jerusalem-post\/20200301\/281736976494093\">The Jerusalem Post<\/a>&nbsp;on 03\/01\/2020.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Israeli scientists and innovators are determined to expand where our protein comes from through developing new aquaculture and mariculture techniques. &#8230;<\/p>\n","protected":false},"author":120,"featured_media":2047,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":[],"categories":[12,11,9],"tags":[],"acf":[],"post-meta-fields":{"_edit_lock":["1586240470:11"],"_oembed_efd9fe29b59b99ec55fde5461d69ad9e":["<iframe title=\"Sustainable Food From the Sea\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/g0mq19A4UqA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>"],"_oembed_time_efd9fe29b59b99ec55fde5461d69ad9e":["1584861667"],"_thumbnail_id":["2047"],"_edit_last":["11"],"subtitle":["Have you ever considered where your food is produced? The vast majority of our protein comes from land-based farm operations, while only 15% of protein comes from the sea. Cultivating seaweed and aquatic organisms including fish has the potential to provide our global population with high-quality resources with numerous proven health benefits"],"_subtitle":["field_59d3d36ea7fe1"],"_wpml_media_duplicate":["1"],"_wpml_media_featured":["1"]},"_links":{"self":[{"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/posts\/2042"}],"collection":[{"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/users\/120"}],"replies":[{"embeddable":true,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/comments?post=2042"}],"version-history":[{"count":9,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/posts\/2042\/revisions"}],"predecessor-version":[{"id":2150,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/posts\/2042\/revisions\/2150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/media\/2047"}],"wp:attachment":[{"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/media?parent=2042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/categories?post=2042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.zavit.org.il\/intl\/wp-json\/wp\/v2\/tags?post=2042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}