The ocean is under pressure, but it is also full of opportunities. This became clear in two debates at Folkemødet on Friday on Bormholm, where we focused on how to use the ocean wisely at a time when space is increasingly in demand and pressure on the marine environment is growing.

The first debate took place at Vattenfall Denmark, where Annette Bruhn from the Department of Ecoscience joined a discussion on multi‑use of marine areas around offshore wind farms: Can offshore wind areas also be used for food production, such as seaweed cultivation, and what requirements should we set for the future use of our seas?

Later, the conversation continued aboard Aarhus University’s research vessel AURORA with the debate “Can your dinner save the ocean?” It was a fantastic session with a full ship, great curiosity, and truly good energy. Seaweed, mussels, eating habits, the marine environment, and consumer behaviour were all brought into play, and the inquisitive audience of all ages had the chance to taste the future through small dishes featuring seaweed and mussels. The lively panel agreed that if we want to change Danes’ eating habits, we need to reach young people through school kitchens and canteens, and ensure more accessible ingredients and recipes. Developing new blue foods—where production, taste, health, and the marine environment are better integrated—holds great potential. Another key point from the debate was that we need to cultivate—and eat—large quantities of mussels and seaweed before our dinner plates make a real difference for the marine environment. Seaweed and mussel farming help capture and recycle the nutrients that cause problems in the marine environment, but the effect depends on scale, location, and local conditions. The most important factor for improving the marine environment is still reducing nutrient runoff from land.

Thank you to the panel participants: Annette Bruhn from Aarhus University, Jessica Aschemann-Witzel from Aarhus Universitet / MAPP Centre, Rasmus Gøtsche from Madkulturen, Ida Marxen Søndergaard from Danmarks Naturfredningsforening og Mikkel Wejdemann, gastronomic consultant and communicator of ocean-based foods. And thanks a lot to Faculty of Technical Sciences – Aarhus University, Institut for Ecoscience – Aarhus Universitet, AAGE V. JENSEN NATURFOND, VELUX FONDEN, OLAMUR and the Kattegatcenteret.