• #Sea
  • #Food
  • #Circulation

Sea vegetable Circulation


  • #Sea
  • #Food
  • #Circulation


  • Big Blue Loop Prize
  • Illumination Prize
  • Exuberant Prize
  • Future Stories of People and the Sea Prize
  • Saved by the Sea Prize
  • The Sea-rcular ecosystem award




Judge’s Comments

Guillaume Charny-Brunet

SPACE 10 Co-founder & Director of Strategy

Big Blue Loop Prize

The holistic approach of the Sea Vegetable Company commands both admiration and praises. By developing unique technology and know-how for land-based cultivation of seaweed, the company is able to ensure a steady production, and foster a natural repopulation, of delicious species that are otherwise threatened by rising sea temperatures and changes in their natural habitat. By bringing together a great variety of people, from scientists, to fishermen, to local elders, and chefs, the Sea Vegetable Company is creating a productive, inspiring and restorative ecosystem that will benefit both biodiversity and local communities, but also stimulate creativity and taste buds far beyond. It is finally their great sense of aesthetics and ability to share their stories and recipes that make it contagious. Far all this, and for all that is coming next, the Sea Vegetable Company deserves a Big Blue Loop Prize.

Darlene Damm

Faculty Chair and Former Vice President of Community and Impact, Singularity University

Illumination Prize

Sea Vegetable is illuminating and helping our world understand the value of something overlooked - the 1500 types of edible seaweed in the ocean of which only 100 are known. Seaweed is a nutritious vegetable also important to the environment and Japan’s culture. Sea Vegetable is also helping people see something else overlooked - the value of aging workers, disabled workers and abandoned communities in growing this industry. The knowledge Sea Vegetable captures from documenting and studying these seaweeds will be valuable to both human health and the environmental ecosystem. If they have not already done so, I would love to see Sea Vegetable create a “Seaweed” dictionary or open database of all the different seaweeds, their properties, health and environmental benefits, what they look like, recipes and more so more people can learn and collaborate.

Lucy Lu

Director General of Cultural Affairs Bureau, Chiayi City

Exuberant Prize

While there are many examples of projects that utilize seaweed, human-led activities usually result in damage to the natural environment and ecosystems. My main reason for choosing this project is that seaweed restoration is actually repairing that damage. Seaweed has been identified as a very beneficial food source for humans, and it also provides food for marine life and helps their populations to grow. I believe this has high potential to be a good business in the future based on the history of seaweed as a source of food for humans.

Hiroshi Irie

Manager at the East Japan Railway Company in the Innovation Strategy Division, Digital Business Unit

Future Stories of People and the Sea Prize

First of all, the collaboration and partnership with local people is wonderful. The project doesn’t limit itself to research. It brings together fishery and culinary professionals, local working women and people with disabilities in a joint effort to rediscover the riches of the sea, establish a new food culture, and realize a circular economy. It was impressive to hear someone from the fisheries industry describe how the project was making the sea productive again and making people interested in the sea for the first time. Seaweed is commonplace, so creating new value from seaweed and making it the lifeblood of a community is something to be admired. It would be great if this project can extend to local food education and schools as well.

Yuri Naruse

Architect, Founder of NARUSE・INOKUMA ARCHITECTS Co., Ltd.

Saved by the Sea Prize

This project shows us a bright and healthy future in which the creation of a new food culture can enrich the marine ecosystem while also creating jobs. The world is facing a food problem, and it’s becoming clear that this will slowly but surely become a major problem in Japan as well. That’s why it’s so great to see a system being put in place to produce food without burdening the environment, alongside the development of cooking methods and recipes so that a new food culture can take root. It’s a project I’d really like to support.

David Tena Vicente

FabCafe Barcelona CEO

The Sea-rcular ecosystem award

The project addresses critical environmental concerns. Seaweed beds play a vital role in nurturing marine life. The innovative cultivation strategy, particularly the hypothesis of surface cultivation to evade feeding damage, could boost seaweed farming and help marine ecosystems. It offers a solution to the challenge of rising sea temperatures and declining seaweed beds, and also provides new specialized fields of work, from seaweed collectors to production and sea researchers, impacting positively to rural areas that may be suffering from the migration to the cities.


Special Prize Winners