Over five years, the project has examined everything from cultivation and harvesting to preservation and product development, resulting, among other things, in test production of seaweed pesto and seaweed salads. Along the way, Royal Greenland has collaborated with partners such as Arctic Seaweed, Nordisk Tang, and DTU Food, and the project has attracted both internal and public interest – especially due to its sustainable potential.

“We are proud of the work that has gone into the project. It has given us valuable knowledge, strong partnerships, and not least experiences that we can take with us in our continued work with innovation and sustainable food production in Greenland,” says acting CEO, Preben Sunke.

The decision has been made based on an overall assessment of the company’s current investment needs. Scaling up seaweed production to a commercial level requires significant investments, and in the current economic context, investments are instead being prioritized in existing production infrastructure – including modernization and efficiency improvements of land-based facilities.

“It is important for us to emphasize that this is not about a lack of belief in seaweed as a raw material. It is about timing and responsible prioritization. We will now take the experiences with us and keep the door open for seaweed to become part of Royal Greenland’s food portfolio in the future,” says Preben Sunke.

Royal Greenland would like to thank all employees, partners, and stakeholders who have contributed knowledge, commitment, and pioneering spirit to the project.