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The European Commission has identified 23 actions aimed at improving the business environment, raising social awareness, increasing consumer acceptance of seaweed and algae products, and closing the knowledge, research and technology gap
.
.
Some of the key actions include:
- Development of new algae farming toolkits;
- Collaboration with the European Committee for Standardization (CEN) to develop standards for algal composition, pollutants and algal biofuels;
- Evaluate the market potential, efficiency and safety of algae-based materials when used in fertilizer products;
- Study the algae market and propose mechanisms to stimulate the market to support the transfer of seaweed research technology to the market;
- Funding pilot projects to support innovative SMEs and algae sector projects;
- Conduct research and discussion to better understand the opportunities of seaweed to mitigate climate change and its role as a blue carbon sink, and to determine the highest levels of pollutants and iodine in algae;
- Support the development of new and improved algae processing systems, new production methods and algae cultivation systems through Horizon Europe and other EU projects;
- Promote increased awareness and analyze the availability of
algae-related data.
algae-related data.
The European Commission organized the "EU4 Seaweed Forum" in February this year, and individuals and organizations active in the algae sector are key partners
in seaweed promotion projects.
in seaweed promotion projects.
At the end of 2019, the European Commission's Blue Bioeconomy Forum published a Blue Bioeconomy Roadmap
after consulting around 300 stakeholders.
Under the roadmap, the European Commission has launched and supported several algae-related initiatives that are currently in the implementation or planning phase (2021-2023).
after consulting around 300 stakeholders.
Under the roadmap, the European Commission has launched and supported several algae-related initiatives that are currently in the implementation or planning phase (2021-2023).
