Introduction
The seaweed smokery revolves around a coastal path, monoliths in a rocky landscape and the interrelationship between aquatic plants and humans. It’s a cultivation, dissemination and food production of seaweed that investigates how an architectural experience can convey about our future food sources. The project creates a starting point for a sustainable perspective on the smokeries of Bornholm and investigates their cultural heritage.
The Baltic Sea
The Baltic Sea is announced as one of the largest zones where eutrophication and pollution have killed all life. In other words, the Baltic Sea can be described as a dead sea. Through my further research on seaweed, I saw a potential for implementing and cultivating seaweed, since it both purifies the water and has a benefit for our carbon footprint. The project becomes a catalyst for restoring the sea, but it also goes hand in hand with UN’s prediction that by 2050, 70% more food will be needed than today to feed the world’s growing population. By making seaweed a supplement in our food palette we can reduce the CO2, eat healthier and create a responsible production that has a positive impact on our lack of resources and future.
