Savoring the Seaweeds: Health and Sustainability Through Creole Foods

Authors

Roxanna Belleau, University of Northern ColoradoFollow

Faculty Sponsor

Marian Hamilton

Faculty Sponsor Email

marian.hamilton@unco.edu

Abstract

Incorporating kelp into American diets offers a promising avenue for enhancing nutrition and environmental sustainability. Despite its nutritional richness and ecological benefits as a "superfood" and carbon sink, cultural resistance presents a barrier to its widespread acceptance. This study delves into kelp's nutritional content and ecological advantages, exploring its potential to reshape dietary habits. Drawing insights from interviews and surveys, cultural norms emerge as a significant obstacle to kelp's integration into American cuisine. Strategies inspired by successful culinary adaptations, such as creole dishes, are proposed to navigate these challenges and shift societal perceptions. Furthermore, integrating kelp into familiar American foods presents an opportunity to expand its market reach. By leveraging existing culinary preferences, this approach can lower prices and contribute to improved public health outcomes and environmental sustainability. In conclusion, embracing kelp as an ingredient for healthier eating also helps support a greener planet. By overcoming cultural barriers and promoting its incorporation into American diets, we can unlock the full potential of kelp to benefit both individuals and the environment.

Recommended Citation

Belleau, Roxanna (2025) "Savoring the Seaweeds: Health and Sustainability Through Creole Foods," Ursidae: The Undergraduate Research Journal at the University of Northern Colorado: Vol. 14: No. 1, Article 1.
Available at: https://digscholarship.unco.edu/urj/vol14/iss1/1

UNCO Undergraduate Verification

1

Notes

This is the document with the reviewer's comments.