Fortunately, scientists think they have found a solution, underwater agriculture. This is not for fish, but for seaweed, which they call seawheat.
They realize that people’s shift from wheat to seaweed isn’t just a technical matter of how best to mass-produce it, it’s a major cultural shift, so they turned to chefs to create recipes for salads, dishes and soups. They tempt consumers with a green algae that has a “slightly salty, nutty flavor.”
This is not planned as a niche industry, but is being marketed as a new wonder food: a rich source of nutrients, including protein, fiber, vitamins and minerals such as iodine, iron and calcium, but which is also poor in calories and fat.
Thirty-three countries, including Britain, are collaborating on a program to grow buckwheat that they hope will soon be on supermarket shelves.
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