Around the world, people are consuming more and more fish and seafood, such as mussels and prawns. This includes Switzerland, where consumption has risen by 60 percent over the past quarter of a century to reach 75,000 metric tons a year. Of this volume, 97 percent is imported, with predictable consequences for the environment: overfishing, along with permanently depleted stocks, and fish and prawn farms using fishmeal as feed, thereby exacerbating the problem of overfishing while also destroying ecosystems. Realizing that urgent action is required, ETH Zurich researchers Severin Eder and Lukas Böcker have turned their efforts towards developing seafood alternatives made from microalgae.
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Source: Phys.org