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Benefits of Munching on Microalgae

There’s no question that the climate has left lasting consequences: in the case of agriculture, we’re seeing problems in growing staple crops for the sustainable future. Wheat, corn, barley—they make up many of the foods we know and love. But what if there’s another food we can chomp on, one that won’t be a burden on mother nature?

It’s called microalgae and if you had to describe what it tastes like, you’d probably say it’s like grass. What’s so special about it?

To answer that question The Daily was joined by Martina Doblin, Senior Research Fellow in Plant Functional Biology & Climate Change at University of Technology Sydney.

For more details you can read Martina Doblin’s article on The Conversation.

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