As the human population increases and finding more protein options becomes critical, seaweed growers may be able to use leftover water from the food industry as a fertilizer to make the plant grow faster and contain more protein. 

Kristoffer Stedt, a PhD Student in the Department of Marine Sciences at the University of Gothenburg and lead author of the study that found these results explains in today's episode. 

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For more information:Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content Theme music: Upbeat Acoustic by Lesfm on Pixabay About the podcast: The Food Fix focuses on researchers and innovators better feeding the world. It’s a production from the Michigan State University Knight Center for Environmental Journalism, an organization that teaches student and professional journalists how to report on the world's most important beat.

About the host:Taylor Haelterman is pursuing a master’s degree in environment, science and health journalism at Michigan State University. As a volunteer, intern, podcast producer, editor and host, she’s had a hand in nearly every aspect of audio production and live radio. She plans to continue combining her passion for audio with her love of storytelling for the rest of her career.