Community-based seaweed farm in Iceland
More than 96% of Europe's commercial seaweed is produced by harvesting wild stock. With increasing demand driven by existing markets and new algal-tech R&D, wild stock is increasingly facing pressure.
We are developing sustainable ways of cultivation to reduce this pressure in the long-run. Recognising the human dimension as an important variable for sustainability, we hope to increase protection of wild seaweed forests by sharing knowledge based on international best practices and local considerations; enabling equitable access for local growers; and focusing the development of our model of operation and businessstrategy with inclusiveness as the backbone.
We are a startup, but with positive hopes that we can work collectively to forge paths to more sustainable ways of using seaweed resources (if we must), if we set our minds to it. As we are in a remote location, we are always seeking collaborators to enhance our capabilities (hatchery, environmental impact assessment, market development, business development, engineering, fundraising) and bring more knowledge to the local community. If this resonates with you, please don't hesitate to get in touch!
Jamie Lee is the founder of Fine Foods Íslandica ehf (est. 2021), a mini seaweed farm and small food production company. She holds a master´s degree in Marine Resource Management from Háskólaseteur Vestfjarða (2019).
Through FFÍ, she aims to create sustainable and delicious food products from seaweed, seafood and local produce. She has been conducting research and trials with seaweed cultivation since 2017. Collaborating with a nimble team of mussel farmer, chefs, fishermen, academics and creatives, she currently sharing knowledge on sustainable seaweed aquaculture through the A-AAGORA Living Lab ICEKELP project, aiming to support social resilience through capacity-building, equitable access to resources and most importantly, sustainable means of production and consumption.
Prior to moving to Iceland, Jamie has worked 8 years as a designer and consultant for food and beverage, hospitality, fashion, arts and NGO sectors in San Francisco.
