Role of Algae in Sustainable Food Production

Abstract

The ever-increasing worldwide need for sustenance, coupled with the deterioration of the environment and the exhaustion of resources, compels us to investigate alternative and sustainable outlets for nourishment. Algae, a varied assortment of photosynthetic organisms, are being viewed as a potential solution in addressing this issue. This chapter covers the importance of algae and why algae is used as sustainable food and also enlightens the reader about the nutrients present in various algae species such as Red Algae (Rhodophyta), Brown Algae (Phaeophyta), Green Algae (Chlorophyta), and Blue-Green Algae (Cyanobacteria). Various cultivation and harvesting methods are also summarized for microalgae and macroalgae. Their use in various products which are widely used in different forms like commercial items containing powders, tablets, beverages, sweets, jellies, and confections also in culinary arts as a flavor enhancer, in broths and soups are also discussed. This review informs us that algae have a larger proportion of nutrition than a diet based on plants and animals and is rich in lipids, protein, and carbohydrates. Furthermore, algae are a superior option for sustainability compared to traditional agriculture due to its ability to thrive in various environments, requiring fewer resources, how it helps in cultivation, in biofuel production also how this biofuel is useful in biotechnology. It also harnesses about how algae help to solve soil infertility and carbon dioxide absorption and prevention in greenhouse gas emission by preventing the impact on climate change. Utilizing algae in food production can indirectly reduce greenhouse gas emissions. With their high nutritional value, rapid growth, minimal resource needs, and environmental benefits, algae emerge as a promising candidate for sustainability in the food industry. There are challenges such as technological scalability, cost-effectiveness' and regulatory frameworks necessitate further research and development to fully harness the potential of algae in sustainable food system.