A group of scientists concluded that seaweed could be an incredibly durable food source, with the potential to help humanity avoid starvation in a nuclear crisis. The study, published in the journal Future of the World, suggests seaweed can survive and thrive in tropical oceans even after a nuclear conflict. The researchers hail from an alliance focused on feeding the world during disasters and from North American and Philippine universities.
Researchers built a model using the red alga Gracilaria tikvahiae, commonly known as red grass. They employed climate data from a hypothetical nuclear winter to simulate how the algae would grow in such a bleak scenario.
Results indicate that if a nuclear war were to unfold with thousands of missiles launched, about 150 teragrams of soot could enter the atmosphere, blocking sunlight for years.
Worldwide distribution of the studied algae
But the team found that enough sunlight would remain for the algae to photosynthesize and grow. The residual black carbon would not entirely prevent their survival.
They could feed 45 percent of humanity
Seaweed, with the right expansion and production scale, could meet 45 percent of global food demand after roughly nine months of intensive output.
“Investing in seaweed farms could prevent global famine in scenarios where sunlight is reduced,” said David Denkenberger, an associate professor of mechanical engineering at the University of Canterbury in England.
Another recent study presents a different view on the impact of nuclear war, highlighting the dire consequences for marine life and global ecosystems.
Simulations of nuclear conflicts involving major powers predict global cooling as sea ice encroaches on many coastal communities.
Example of Gracilaria tikvahiae on Pinterest
According to this work, ocean recovery would be slow: decades at the surface and centuries in deeper waters. In colder regions like the Arctic, recovery could take thousands of years. The researchers warn that marine ecosystems will not only suffer from the initial shock but will also be affected by the altered state of the oceans, with lasting global implications.
A nutritious and healthy taste
Seaweed is commonly eaten in salads or used in dried food wrappers. It is rich in proteins, minerals, vitamins, essential amino acids, and fatty acids.
UP-MSI professor and co-author of the study Michael Roleda explained to SciDev.Net that after a nuclear war, algae would still be suitable for human consumption. Although seaweed naturally absorbs pollutants, post-harvest processing can reduce these toxins to safe levels.
“For example, post-harvest processing and pre-consumer steps such as washing, drying, enzymatic reactions, and cooking can significantly reduce iodine and heavy metals in the algae,” he noted.
Seaweed production could become a lifeline for many families in coastal, low-income communities. These organisms grow underwater and can outpace many other agricultural crops in growth rate.
In 2021, the FAO reported that Asia accounts for 97 percent of the world’s 34.7 million tonnes of farmed seaweed. Beyond food, seaweed is used as an additive in animal feed and cosmetics as well as in various food products.
Citation: FAO, 2021.
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