Seaweed & Shellfish: Ecological Sustainability

Will the oceans feed the world? Optimistic views on a ‘Blue Revolution’ have recently been challenged, and in particular the future role of marine fish culture is questioned. It is suggested that important steps in raising global production of seafood can only be expected from low-trophic aquaculture (LTA), such as seaweed and shellfish. Additional to the provisioning of healthy marine protein products, cultivation of seaweed and shellfish have benefits as it causes little environmental impact, and provides the opportunity to contribute to ecosystem services (e.g. biodiversity, carbon capture, nutrient cycling and carrying capacity). At the same time production should stay within the boundaries of the ecosystem, and this will eventually define maximum sustainable production levels. This course discusses the ecological sustainability of seaweed and shellfish cultivation, outlines the aquaculture-environment interactions, and evaluates how LTA can play a role in circular strategies at sea (incl. Integrated MultiTrophic Aquaculture).

After successful completion of this course students are expected to be able to:

• Outline the challenges and opportunities for seaweed and shellfish production in the context of ecological sustainability
• Explain how environmental factors drive the physiology and ecological functioning of seaweed & shellfish
• Understand how Environmental Impact Assessments (EIA) are used to evaluate aquaculture-ecosystem interactions
• Develop insights in ecosystem services and ecological impacts of large scale farming (e.g. biodiversity, carbon capture)
• Calculate and interpret nutrient balances of seaweed/shellfish production in relation to ecosystem functioning (i.e. carrying capacity) and in integrated aquaculture systems (i.e. IMTA)
• Demonstrate how farm design can influence (ecological) sustainability
• Design and present an integrated proposal for societal, economic and ecological value creation in aquatic food systems