From 4 to 6 September 2026, the LOCALITY project was representated at the Food Festival in Aarhus, Denmark’s largest food festival. Over the three days, around 30,000 visitors explored the event, which brought together more than 250 food businesses, producers and organisations each year to celebrate good food and share new ideas about what we eat.
At the festival, LOCALITY shared an exhibition space together with several other Danish initiatives working with algae. Together, they showcased the potential of algae and seaweed as a local and sustainable resource, and presented some of the products already in development.
LOCALITY is investigating how algae can be used to create new foods and protein alternatives. Among the products on display were algae based foods designed to resemble familiar favourites, including alternatives to eggs for omelettes, meat for sausages and fish for nuggets.
These examples show that algae can offer more than a role in sushi or as a seasoning. With the right technologies and production methods, algae could become part of a wider range of local, sustainable food products.
The festival also gave the project a chance to meet consumers directly and gather their reactions to these new algae based foods. Bringing algae to more plates is not only a question of production and technology; the products also need to taste good and feel like a natural, appealing choice for consumers.
LOCALITY continues to explore this challenge: how to bring algae from the sea to the consumer’s plate, one step at a time.
