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India’s seaweed sector is dominated by the production of Kappaphycus for the hydrocolloid and biostimulant industries, but Gabriella D’Cruz, founder of The Good Ocean, is determined to diversify the species grown and the applications for these.
Combining hyperlocal sourcing with innovative creation, the menu at this forward-thinking, fine-dining restaurant is a love letter to India’s flavors.
Seaweed ticks all the right modern-day boxes: Superfood, sustainable, ethically sourced, vegan. It helps that Indian chefs are taking it up, and women divers are powering seaweed harvesting.
A unified, passionate group of businesses investing in SeaLegacy's mission to protect the world's oceansBritish Columbia, Canada, May 17, 2022are actively supporting SeaLegacy's commitment to ocean protection.